Chocolate Cupcakes with Blackberry Buttercream Recipe
If you’re looking for the ultimate decadent treat to impress at your next celebration, let me introduce you to these downright irresistible Chocolate Cupcakes with Blackberry Buttercream. The cupcakes are fluffy and rich with intense chocolate flavor, while the berry-infused frosting is dreamy, silky, and tinted a beautiful pink-purple. I love these because they taste as good as they look, and every bite brings together the best of chocolate and fresh berries—making them a real showstopper for birthdays, showers, or just because you deserve something special.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for these Chocolate Cupcakes with Blackberry Buttercream is refreshingly simple, but each item plays a crucial role—either adding moisture, depth, color, or flavor. Gather these pantry and fridge staples, and you’ll be amazed at what they can create together!
- All-purpose flour: Gives the cupcakes structure without making them dense.
- Unsweetened cocoa powder: Provides a deep, chocolatey taste—use the best quality you can find for maximum richness.
- Baking powder: Helps the cupcakes rise into perfect domes.
- Baking soda: Further boosts leavening and keeps the crumb tender.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Eggs: Bind everything together and add lightness to the cupcake texture.
- Granulated sugar: Sweetens the batter and helps lock in moisture.
- Buttermilk: Adds incredible moisture and a subtle tang that balances the chocolate.
- Vegetable oil: Makes the crumb super tender and keeps the cupcakes moist for days.
- Vanilla extract: Layers in gentle warmth and rounds out the flavors.
- Hot water or coffee: Intensifies the chocolate flavor—coffee is especially magical here!
- Unsalted butter: The base of your luscious buttercream; make sure it’s softened for extra fluffiness.
- Powdered sugar: Melts smoothly into the frosting, creating sweet, creamy clouds.
- Blackberry puree: Produces the stunning color and bright berry taste in the buttercream—strain out the seeds for silky smoothness.
- Fresh blackberries: For the dreamiest finishing touch on each shiny cupcake.
- Pinch of salt: Just a touch in the frosting sharpens all the flavors and prevents it from being too sweet.
How to Make Chocolate Cupcakes with Blackberry Buttercream
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C)—let it fully preheat so every cupcake bakes up evenly. Line a 12-cup muffin tin with paper liners for easy cleanup and beautiful presentation. Taking this extra moment of preparation will make the rest of the process a breeze and guarantee professional-looking Chocolate Cupcakes with Blackberry Buttercream.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting not only combines everything evenly, but it also removes any lumps—especially important for achieving fluffy, evenly colored cupcakes.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is thick and pale. Stir in the buttermilk, vegetable oil, and vanilla extract. The buttermilk adds a wonderful tang and moisture to the cupcakes, while the oil ensures every bite is velvety soft and not dry.
Step 4: Create the Batter
Gradually add your sifted dry ingredients to the wet mixture, stirring gently just until it’s combined—don’t overmix! Finally, pour in the hot water or hot coffee (for an extra-chocolatey boost) and mix until you have a smooth, thin batter. This helps create a delicate, moist crumb you’ll fall in love with.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely—this step is key so your frosting doesn’t melt!
Step 6: Whip Up the Blackberry Buttercream
In a large bowl, beat the softened unsalted butter until it turns pale and super creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Pour in the strained blackberry puree, splash in the vanilla, and sprinkle in a pinch of salt. Beat on medium-high speed until the buttercream is light, fluffy, and beautifully tinted with that stunning pink-purple hue.
Step 7: Frost and Decorate
Transfer your buttercream to a piping bag fitted with your favorite tip (or simply use a spatula) and frost the cooled cupcakes. Top each with a plump, fresh blackberry for a pop of color and a juicy bite. Now step back and admire your Chocolate Cupcakes with Blackberry Buttercream—they’ll steal the show on any dessert table!
How to Serve Chocolate Cupcakes with Blackberry Buttercream
Garnishes
Elevate your presentation with an extra swirl of blackberry buttercream and a fresh berry on top. For a touch of flair, sprinkle a little shaved chocolate or edible glitter for a festive look that highlights every cupcake’s dazzling color and texture.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla or berry ice cream. For a more grown-up touch, serve alongside a rich espresso, a fruity tea, or even a chilled glass of dessert wine. Petite bowls of fresh blackberries or cocoa-dusted almonds add a lovely side for sharing.
Creative Ways to Present
Arrange your Chocolate Cupcakes with Blackberry Buttercream on a tiered dessert stand for an elegant display. Or, create a cupcake bouquet by nestling them in tissue paper inside a decorative box—a charming gift! For parties, try mini cupcakes or serve with tiny forks for a playful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Cupcakes with Blackberry Buttercream in an airtight container in the refrigerator—the frosting stays dreamy, and the cake keeps its moisture for up to three days. Let them come to room temperature before serving for the best texture and flavor.
Freezing
If you’d like to freeze, do so before frosting: wrap unfrosted cupcakes tightly and freeze for up to two months. You can also freeze buttercream separately in a well-sealed container. Thaw everything overnight in the fridge and assemble the day you want to serve.
Reheating
Gently bring refrigerated or thawed cupcakes to room temperature for 30–60 minutes before enjoying—no oven needed! If you’re craving a warm chocolatey treat, you can zap an unfrosted cupcake in the microwave for 10–15 seconds, then frost as desired.
FAQs
Can I use frozen blackberries for the buttercream?
Absolutely! Just thaw and blend them thoroughly, then strain out the seeds for a smooth puree. This is a great way to make Chocolate Cupcakes with Blackberry Buttercream year-round, no matter the season.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes. The homemade substitute works just as well for moist, tangy cupcakes.
Can I make mini cupcakes with this recipe?
Definitely! Just fill mini cupcake liners about halfway and bake for 10–12 minutes, or until a toothpick comes out clean. They make perfect bite-sized treats for parties or dessert tables.
How do I get my buttercream extra fluffy?
Start with butter at room temperature (not melted), beat for several minutes until pale, and add the powdered sugar gradually. Keep whipping at medium-high speed to incorporate plenty of air for that luscious texture.
Can I make this recipe ahead for a party?
Yes! Both the cupcakes and buttercream can be made a day or two in advance. Simply store the cupcakes covered at room temperature and refrigerate the buttercream separately. Frost them right before serving for the freshest taste.
Final Thoughts
These Chocolate Cupcakes with Blackberry Buttercream are as delightful to make as they are to eat—each one is a little celebration of bold chocolate and fresh, juicy berries. Whether you’re baking for loved ones or indulging in a sweet escape, this recipe promises smiles all around. Give them a try and let your friends marvel at your baking magic!
Print
Chocolate Cupcakes with Blackberry Buttercream Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cupcakes with a luscious Blackberry Buttercream frosting. A perfect combination of rich chocolate and fruity sweetness that will delight your taste buds!
Ingredients
For the 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 large eggs
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or coffee
For the blackberry buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup blackberry puree (strained of seeds)
- 1/2 teaspoon vanilla extract
- pinch of salt
- fresh blackberries for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the cupcakes: Sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk eggs and sugar, then add buttermilk, oil, and vanilla. Mix in dry ingredients and hot water/coffee. Divide batter into liners and bake for 18–20 minutes.
- Make the buttercream: Beat butter until creamy. Add powdered sugar gradually, then mix in blackberry puree, vanilla, and salt until fluffy.
- Frost the cupcakes: Pipe or spread the buttercream onto cooled cupcakes and garnish with fresh blackberries.
Notes
- For a richer flavor, use coffee in the cupcake batter.
- Blackberry puree can be made by blending and straining fresh or thawed blackberries.
- Store cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
