Chocolate Cupcakes with Blackberry Buttercream
Chocolate Cupcakes with Blackberry Buttercream are rich, moist chocolate treats topped with a smooth, fruity buttercream made from fresh blackberries—perfect for elegant gatherings or a unique twist on a classic dessert.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or brewed coffee
- For the Blackberry Buttercream:
- 1/2 cup fresh or frozen blackberries
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugars, oil, eggs, and vanilla until combined. Add buttermilk, then mix in the dry ingredients. Stir in hot water or coffee until smooth (batter will be thin).
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make the Blackberry Buttercream: In a small saucepan, cook blackberries over medium heat, mashing until broken down. Strain through a sieve to remove seeds and cool completely.
- In a large bowl, beat butter until fluffy. Add powdered sugar gradually, then mix in vanilla, salt, and cooled blackberry puree until smooth and spreadable.
- Frost cooled cupcakes with a piping bag or spatula and garnish with fresh blackberries if desired.
Notes
- Use high-quality cocoa powder for rich flavor.
- Buttercream can be made ahead and refrigerated; bring to room temperature and rewhip before using.
- Optional: Add lemon zest to the buttercream for a bright contrast to the berry flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg