Description
Rich, moist chocolate cupcakes topped with a tangy-sweet blackberry buttercream made from fresh berries, perfect for summer gatherings or a sweet surprise.
Ingredients
For the Chocolate Cupcakes:
- All-purpose flour : 1½ cups
- Cocoa powder : ½ cup
- Baking powder : 1½ teaspoons
- Salt : ¼ teaspoon
- Unsalted butter (softened) : ¼ cup
- Vegetable oil : ¼ cup
- Granulated sugar : ¾ cup
- Large eggs : 2
- Vanilla extract : 1 teaspoon
- Milk : 1 cup
For the Blackberry Buttercream:
- Fresh blackberries : 1 cup
- Lemon juice : 3 tablespoons
- Powdered sugar : 3 cups
- Unsalted butter (room temperature) : 1 cup
Instructions
1. Preheat oven to 350°F and line a 12-count cupcake pan with liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Cream butter, oil, and sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time, then mix in vanilla extract.
5. Alternate adding flour mixture and milk, beginning and ending with dry ingredients. Mix just until combined.
6. Fill cupcake liners ⅔ full and bake for 18 minutes or until a toothpick comes out clean. Cool completely.
7. Mash blackberries with lemon juice and strain to remove seeds.
8. Beat butter until fluffy, gradually add powdered sugar, then mix in strained blackberry puree.
9. Frost cooled cupcakes and garnish with fresh blackberries.
Notes
- Let cupcakes cool fully before frosting to avoid melting the buttercream.
- Store unfrosted cupcakes at room temperature up to 3 days or freeze for longer storage.
- Blackberry frosting can be made ahead and re-whipped before use.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 38g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg