Chocolate Cupcakes with Blackberry Buttercream!
Chocolate cupcakes topped with a smooth, slightly tart blackberry buttercream make a bold and beautiful dessert.
The rich base comes from cocoa powder and a touch of dark chocolate, while the buttercream is made with real blackberry puree that gives both color and natural berry flavor.
These cupcakes are perfect for any occasion that demands something fruity, chocolatey, and a little bit different.
Preparation Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 mins | 18 mins | 38 mins | Dessert | American | 12 |
Ingredients List
Chocolate Cupcakes
| Item | Quantity | Alternatives |
| All-purpose flour | 1 cup | Cake flour |
| Cocoa powder (unsweetened) | 1/3 cup | Dutch-processed cocoa |
| Baking powder | 1 tsp | – |
| Baking soda | 1/2 tsp | – |
| Salt | 1/4 tsp | – |
| Eggs | 2 | Flax eggs for vegan |
| Granulated sugar | 3/4 cup | Coconut sugar |
| Brown sugar | 1/4 cup | White sugar + molasses |
| Milk | 1/2 cup | Almond or oat milk |
| Vegetable oil | 1/3 cup | Melted coconut oil |
| Vanilla extract | 1 tsp | Almond extract |
| Boiling water | 1/2 cup | Hot coffee for richer flavor |
Blackberry Buttercream
| Item | Quantity | Alternatives |
| Unsalted butter | 1 cup | Plant-based butter |
| Powdered sugar | 3 cups | Sugar-free powdered substitute |
| Blackberry puree | 1/3 cup | Raspberry or strawberry puree |
| Lemon juice | 1 tsp | Lime juice or white vinegar |
Instruments Needed
| Instrument | Alternatives |
| Mixing bowls | Any large bowls |
| Electric mixer | Hand whisk or stand mixer |
| Cupcake pan | Muffin tin |
| Cupcake liners | Greased cups |
| Sifter | Fine mesh strainer |
| Piping bag + tip | Ziplock bag with corner cut |
| Cooling rack | Clean towel on countertop |
How to Make These Cupcakes
Before we dive into the process, make sure your ingredients are at room temperature—especially the eggs and butter.
This helps everything blend more smoothly.
Step 1: Prep the Dry Ingredients
In a medium bowl, sift together 1 cup flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Sifting is essential here to ensure a lump-free batter.
Step 2: Beat the Wet Mixture
In a separate large bowl, crack in 2 eggs and beat them with 3/4 cup granulated sugar and 1/4 cup brown sugar until the mixture is pale and slightly thickened.
Then whisk in 1/2 cup milk, 1/3 cup oil, and 1 tsp vanilla extract.
Step 3: Combine and Finish the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula. Once combined, slowly stir in 1/2 cup of boiling water (or hot coffee if using) to thin out the batter.
Don’t worry if it looks too runny—that’s what gives the cupcakes a moist texture.
Step 4: Bake
Line a muffin tin with cupcake liners and fill each about 2/3 full. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack.
Step 5: Make the Blackberry Buttercream
While the cupcakes cool, beat 1 cup of unsalted butter until fluffy. Gradually add in 3 cups powdered sugar.
Once incorporated, beat in 1/3 cup of blackberry puree and 1 tsp lemon juice. Continue mixing until light and creamy. If the frosting is too soft, chill it briefly.
Step 6: Decorate
Once the cupcakes are completely cool, pipe or spread the buttercream over each one. Optionally, top with a fresh blackberry or a small mint leaf.
Serving & Decoration Tips
- Use a large round or star tip to pipe tall swirls of frosting.
- Garnish with fresh blackberries, edible glitter, or purple sprinkles for extra visual appeal.
- Serve on a white or glass tray to highlight the contrast of the dark cupcake and purple frosting.
Variations to Try
- Chocolate Blackberry Ganache-Filled Cupcakes: After baking, use a piping tip to remove the center of the cupcake and fill it with melted chocolate ganache before frosting.
- Vanilla Blackberry Cupcakes: Replace cocoa with more flour and skip the boiling water. Add a touch of almond extract to the batter.
- Blackberry Cream Cheese Frosting: Mix blackberry puree into a blend of butter and cream cheese for a tangier topping.
- Mini Cupcakes Version: Use a mini muffin pan and reduce baking time to 10-12 minutes. Perfect for parties or samplers.
Storing Tips
- Room Temp: Store in a sealed container for up to 2 days.
- Refrigeration: Best kept in the fridge up to 5 days. Let sit at room temp before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Wrap individually and store in an airtight container.
Common Mistakes & Fixes
| Mistake | Fix or Prevention |
| Cupcakes are dry | Don’t overbake; add boiling water to keep moist |
| Frosting too runny | Add more powdered sugar or chill briefly |
| Cupcakes sink in middle | Avoid overmixing; check oven temperature |
| Lumpy batter | Sift dry ingredients; mix wet separately first |
| Frosting separates | Use room temp butter; mix slowly before whipping |
These chocolate cupcakes with blackberry buttercream are rich, fruity, and simple to make. Try this at your next gathering or special night in.
If you give them a go, don’t forget to share your baking success in the comments!
