Chocolate Cupcakes with Blackberry Buttercream

Chocolate Cupcakes with Blackberry Buttercream are a stunning and delicious dessert that pairs rich, moist chocolate cake with a light, fruity, and slightly tangy blackberry frosting. These cupcakes are perfect for birthdays, brunches, bridal showers, or anytime you want to impress with something both elegant and indulgent.

Why You’ll Love This Recipe

These cupcakes are the best of both worlds—decadent chocolate and fresh berries in one beautiful bite. The chocolate base is ultra-moist and flavorful, while the blackberry buttercream adds a vibrant pop of color and a refreshing finish. The blackberry flavor cuts through the richness of the chocolate, creating a balanced and unforgettable treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcakes:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Milk (or buttermilk)
• Vegetable oil
• Vanilla extract
• Boiling water or hot coffee (enhances chocolate flavor)

For the blackberry buttercream:

• Unsalted butter (softened)
• Fresh or frozen blackberries
• Powdered sugar
• Vanilla extract
• Lemon juice (optional, to brighten flavor)
• Pinch of salt

directions

1. Make the cupcakes:
   Preheat oven to 350°F. Line a muffin tin with cupcake liners.
   In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
   In another bowl, beat together sugars, eggs, milk, oil, and vanilla until smooth.
   Slowly add the dry ingredients to the wet, mixing just until combined.
   Stir in the boiling water or coffee. Batter will be thin.
   Fill cupcake liners ⅔ full and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely before frosting.
2. Make the blackberry puree:
   In a small saucepan, heat blackberries over medium heat until they break down and release juices.
   Mash or blend, then strain through a fine mesh sieve to remove seeds. Cool completely.
3. Make the buttercream:
   Beat softened butter until fluffy. Gradually add powdered sugar and mix until smooth.
   Add the cooled blackberry puree, vanilla, lemon juice (if using), and a pinch of salt.
   Beat until light, fluffy, and fully combined. Adjust consistency with more sugar or puree if needed.
4. Assemble:
   Once cupcakes are cool, pipe or spread the blackberry buttercream on top. Garnish with a fresh blackberry or drizzle of chocolate if desired.

Servings and timing

Prep time: 20 minutes
Cook time: 20 minutes
Cooling/frosting time: 30 minutes
Total time: 1 hour 10 minutes
Servings: 12 cupcakes

Variations

• Mini cupcakes: Bake for 10–12 minutes for bite-sized treats.
• Filled version: Hollow out the center of each cupcake and add a spoonful of blackberry jam.
• Dairy-free: Use plant-based milk and butter alternatives.
• Extra chocolatey: Add chocolate chips to the cupcake batter.
• Mixed berry: Use a combination of blackberries, raspberries, and blueberries for the frosting.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

To freeze, wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw and frost before serving.

Buttercream can be made ahead and refrigerated for up to 5 days. Bring to room temperature and re-whip before using.

FAQs

Can I use frozen blackberries?

Yes, thaw them first and cook them down just like fresh berries to make the puree.

Why strain the blackberry puree?

To remove seeds and create a smooth, velvety buttercream texture.

Can I make the buttercream ahead of time?

Yes. Store in the fridge and re-whip when ready to use.

What kind of cocoa powder should I use?

Unsweetened natural or Dutch-processed cocoa powder both work. Dutch-processed gives a deeper color and flavor.

Can I use boxed cake mix?

Yes, prepare a chocolate cake mix and top with the homemade blackberry buttercream.

Do I need a piping bag?

Not at all. You can frost with a knife or use a plastic bag with the tip cut off.

How do I keep the cupcakes moist?

Don’t overbake, and store them covered to retain moisture.

Is the frosting very sweet?

It’s moderately sweet and balanced by the tartness of the berries and optional lemon juice.

Can I use jam instead of puree?

You can, but jam will make the frosting sweeter and may slightly change the texture.

What’s a good garnish?

Top with a fresh blackberry, chocolate shavings, or a mint leaf for a beautiful finish.

Conclusion

Chocolate Cupcakes with Blackberry Buttercream are a delicious and visually stunning dessert perfect for any occasion. The rich, fudgy base and bright berry frosting create a delightful contrast that feels both comforting and elegant. Whether you’re baking for a celebration or simply want to treat yourself, these cupcakes are guaranteed to impress.

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