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Chocolate Cupcakes with Blackberry Buttercream

Indulge in these rich chocolate cupcakes topped with delightful blackberry buttercream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder Use high-quality cocoa for best flavor.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup boiling water This step contributes to ultra-moist cupcakes.
For the Blackberry Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup blackberry puree Made by blending fresh blackberries.
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until evenly mixed.
  3. In another bowl, whisk together the oil, eggs, vanilla extract, and buttermilk. Slowly add this mixture to the dry ingredients, stirring until just combined.
  4. Carefully stir in the boiling water (the batter will be thin).
Baking
  1. Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar.
  2. Mix in the blackberry puree, vanilla extract, and a pinch of salt until you reach a smooth and fluffy consistency.
  3. Once the cupcakes are completely cool, generously pipe the blackberry buttercream on top of each cupcake.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. For freezing, wrap them well to stay fresh for up to 2 months.