Description
Moist chocolate cupcakes topped with vibrant blackberry buttercream frosting. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup blackberry puree (from about 1 pint of fresh blackberries)
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or heavy cream, if needed
- Pinch of salt
- Fresh blackberries
- Chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate, large bowl, whisk together the granulated sugar, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Slowly pour in the boiling water and mix until the batter is smooth and thin.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Gently rinse the fresh blackberries under cool water. Remove any stems or leaves.
- Place the blackberries in a food processor or blender and puree until smooth.
- Pour the blackberry puree through a fine-mesh sieve to remove the seeds (optional). Use a spoon or spatula to press the puree through the sieve, leaving the seeds behind.
- Measure out ½ cup of the blackberry puree for the buttercream.
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium speed until light and fluffy (3-5 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Scrape down the sides of the bowl occasionally.
- Add the blackberry puree, vanilla extract, and salt. Beat on medium speed until well combined.
- If the buttercream is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
- Beat the buttercream on medium-high speed for 1-2 minutes to make it light and airy (optional).
- Once the cupcakes are completely cool, frost them with the blackberry buttercream.
- Garnish the cupcakes with fresh blackberries and chocolate shavings, if desired.
- For best results, chill the frosted cupcakes in the refrigerator for about 30 minutes before serving.
- Serve the Blackberry Buttercream Chocolate Cupcakes and enjoy!
Notes
- Be careful not to overmix the cupcake batter, as this can lead to tough cupcakes.
- The boiling water in the cupcake batter helps to bloom the cocoa powder, intensifying the chocolate flavor.
- Straining the blackberry puree is optional, but it will result in a smoother buttercream.
- Make sure the butter is softened for the buttercream.
- Adjust the consistency of the buttercream by adding milk/cream or powdered sugar as needed.
- Cool the cupcakes completely before frosting to prevent the buttercream from melting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes