Chocolate Cupcakes with Blackberry Buttercream Recipe

If you’re craving a dessert that feels both indulgent and fresh, the Chocolate Cupcakes with Blackberry Buttercream Recipe is exactly what you need. These moist, rich chocolate cupcakes paired with a luscious, tangy blackberry buttercream swirl bring together the perfect balance of deep cocoa flavor and bright fruitiness. Whether you’re baking for a special occasion or just because, this recipe is sure to become a favorite for anyone who loves a chocolatey treat with a lovely twist of summer berries.

Ingredients You’ll Need

Getting the ingredients right is essential for nailing the texture and flavor that make these cupcakes unforgettable. Each component, from the cocoa to the buttermilk, plays a crucial role in achieving the tender crumb and vibrant buttercream you’ll adore.

• 1/2 cup all-purpose flour: Provides the base structure for soft yet sturdy cupcakes.
• 1/4 cup unsweetened cocoa powder: Delivers intense chocolate flavor without added sweetness.
• 1/2 teaspoon baking powder: Helps the cupcakes rise beautifully and become airy.
• 1/4 teaspoon baking soda: Supports leavening and gives a tender crumb.
• 1/4 teaspoon salt: Balances and enhances all the flavors in the batter.
• 1/2 cup granulated sugar: Sweetens the cupcakes while contributing to moisture.
• 1/4 cup vegetable oil: Keeps the cupcakes moist and tender.
• 1 large egg: Binds ingredients together and adds richness.
• 1/2 teaspoon vanilla extract: Adds a warm, aromatic depth to the batter.
• 1/4 cup buttermilk: Introduces acidity for fluffiness and balances the cocoa’s bitterness.
• 1/2 cup unsalted butter, softened: Key for a creamy, rich blackberry buttercream.
• 2 cups powdered sugar: Sweetens and thickens the buttercream to perfect consistency.
• 1/2 teaspoon vanilla extract: Enhances the buttercream’s flavor with subtle warmth.
• 2 tablespoons blackberry jam: Infuses the buttercream with fresh berry flavor and a beautiful color.
• Fresh blackberries (optional garnish): Adds a pretty, fresh touch when serving.

How to Make Chocolate Cupcakes with Blackberry Buttercream Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with six cupcake liners. This small step ensures your cupcakes bake evenly and are easy to remove once baked.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This mix builds the flavorful and tender foundation for your cupcakes and ensures that raising agents are evenly distributed.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture becomes smooth and slightly foamy. This emulsification step is important for a light cupcake crumb.

Step 4: Bring Wet and Dry Ingredients Together

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir gently until everything is just combined—overmixing can lead to dense cupcakes, so a light hand is best here.

Step 5: Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows space for the cupcakes to rise without spilling over.

Step 6: Bake Until Perfect

Bake your cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting to prevent the buttercream from melting.

Step 7: Make the Blackberry Buttercream

Beat the softened butter until creamy. Gradually add the powdered sugar, beating until fluffy and smooth. Stir in the vanilla extract and blackberry jam, adding a splash of milk if needed to reach a spreadable consistency. This frosting is bursting with fresh berry flavor, making it the perfect complement to the rich chocolate base.

Step 8: Frost and Garnish

Once your cupcakes are cool, frost them generously with the blackberry buttercream. Add fresh blackberries on top if you want an elegant finishing touch that also adds a little burst of freshness.

How to Serve Chocolate Cupcakes with Blackberry Buttercream Recipe

Garnishes

Fresh blackberries are the natural choice for garnishing these cupcakes—they enhance the buttercream’s berry flavor and provide a lovely visual pop. Consider dusting the cupcakes lightly with cocoa powder or edible flower petals for a special occasion.

Side Dishes

Pair these cupcakes with a simple glass of cold milk or a cup of dark roast coffee to balance the sweetness. A light fruit salad featuring berries can also complement the flavors beautifully when serving at a gathering.

Creative Ways to Present

For a fun twist, try piping the blackberry buttercream into elegant swirls using a star tip. Arrange the cupcakes on a pretty cake stand or in decorative cupcake wrappers that highlight the rich purple hue of the frosting. You could even serve them alongside mini cheesecakes or tartlets for a dessert buffet to impress guests.

Make Ahead and Storage

Storing Leftovers

Chocolate Cupcakes with Blackberry Buttercream Recipe can be stored in an airtight container at room temperature for up to 2 days. Keep them in the fridge if you want to extend freshness for about 4 days, though bring to room temperature before serving to enjoy the best flavor and texture.

Freezing

You can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 3 months. Thaw completely before frosting. If you freeze frosted cupcakes, make sure they’re sealed well and thaw them slowly in the fridge to avoid condensation ruining the buttercream.

Reheating

To enjoy a fresh-baked warmth, briefly microwave a cupcake for about 10 seconds, but only if it’s unfrosted. Frosted cupcakes are best served cold or at room temperature to keep the buttercream stable and delicious.

FAQs

Can I use frozen blackberries for the buttercream?

Frozen blackberries can be used but make sure to thaw and strain them well to remove excess liquid; otherwise, the buttercream might become too runny.

Is there a substitute for buttermilk in this recipe?

Yes! You can make a buttermilk substitute by mixing 1/4 cup milk with 1/2 teaspoon lemon juice or vinegar, and letting it sit for 5 minutes before using.

How do I make sure my cupcakes turn out moist?

Using vegetable oil and buttermilk helps keep these cupcakes super moist. Also, avoid overbaking—checking with a toothpick a couple of minutes before the timer goes off is a good idea.

Can I make these cupcakes vegan?

With some substitutes like flax eggs, plant-based milk, and vegan butter, you can adapt the recipe to be vegan. Just keep in mind the texture and flavor may vary slightly.

How long does the blackberry buttercream stay fresh?

The buttercream tastes best within 3-4 days when stored in the refrigerator in an airtight container. Bring it to room temperature and re-whip before frosting for a smooth texture.

Final Thoughts

There’s just something so satisfying about the combination of rich chocolate and juicy blackberry that makes this Chocolate Cupcakes with Blackberry Buttercream Recipe an absolute delight to bake and share. Whether for celebrations or just cozy dessert nights, these cupcakes offer a comforting yet exciting burst of flavor. I encourage you to dive into this recipe and watch your friends and family’s faces light up with every bite!

Chocolate Cupcakes with Blackberry Buttercream Recipe

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4.2 from 38 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these moist and rich Chocolate Cupcakes topped with a luscious Blackberry Buttercream frosting. Perfectly balanced with a hint of tartness from blackberry jam and garnished with fresh blackberries, these cupcakes make an elegant and flavorful treat for any occasion.

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Ingredients

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Cupcake Batter

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk

Blackberry Buttercream

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons blackberry jam
• Milk (optional, to adjust consistency)

Garnish

• Fresh blackberries (optional)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners to prevent sticking and ensure easy removal of cupcakes.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and cocoa throughout the batter.
3. Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, vegetable oil, large egg, and vanilla extract until the mixture is smooth and well incorporated.
4. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Stir gently until just combined to keep the batter light and avoid overmixing which can make cupcakes dense.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
6. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Use a toothpick to test doneness; it should come out clean when inserted into the center of a cupcake.
7. Cool Completely: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before applying the frosting to prevent melting.
8. Prepare Blackberry Buttercream: Beat the softened unsalted butter until creamy using a mixer. Gradually add powdered sugar and continue beating until the mixture is fluffy. Stir in vanilla extract and blackberry jam, adding a splash of milk if necessary to achieve a smooth, spreadable consistency.
9. Frost and Garnish: Spread the blackberry buttercream over the cooled cupcakes using a spatula or piping bag. Garnish with fresh blackberries if desired for an elegant touch.

Notes

• Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
• You can substitute buttermilk with milk combined with 1 teaspoon of lemon juice or vinegar if buttermilk is not available.
• Adjust consistency of the buttercream with milk as needed—add sparingly to avoid thinning the frosting too much.
• For a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American