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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- 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.
- 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.
- 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.
- 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
