Description
Indulge in the rich and decadent flavors of these Chocolate Cupcakes with Blackberry Buttercream. A perfect marriage of chocolate and fruity sweetness, these cupcakes are sure to be a hit at any gathering.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the blackberry buttercream:
- 1/2 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/4 cup blackberry puree (strained to remove seeds)
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a large mixing bowl, beat the eggs and sugar until light and fluffy, then mix in the oil, buttermilk, and vanilla extract. Gradually add the dry ingredients and mix until just combined. Stir in the hot water until the batter is smooth and thin.
- Bake the cupcakes: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely before frosting.
- Make the blackberry buttercream: Beat the softened butter until creamy. Add powdered sugar gradually and beat until fluffy. Mix in the blackberry puree, vanilla extract, and a pinch of salt until smooth.
- Frost the cupcakes: Pipe or spread the buttercream onto cooled cupcakes.
Notes
- For a deeper berry flavor, reduce the blackberry puree slightly before adding to the frosting.
- Cupcakes can be made ahead and frozen unfrosted.
- Garnish with a fresh blackberry or mint leaf for presentation.
