Picture this: a tender, moist chocolate cupcake cradled in your hand, its deep, velvety richness teasing your senses. Crowned with a generous swirl of blackberry buttercream, the vibrant purple frosting bursts with the sweet-tart essence of fresh blackberries. Each bite is a symphony of flavors—chocolate and berries in perfect harmony. This small-batch recipe yields just four cupcakes, ideal for a personal indulgence or an intimate gathering, yet it’s effortlessly scalable to delight a crowd. Best of all, the blackberry buttercream isn’t limited to chocolate—it’s a versatile star that shines atop lemon cupcakes or vanilla cakes too. Ready to whip up a treat that looks as good as it tastes? Let’s get baking!
Table of Contents
Key Takeaways
- Savor the Combo: Enjoy chocolate cupcakes paired with a luscious blackberry buttercream.
- Mix It Up: Use the frosting to elevate lemon or vanilla cupcakes too.
- Scale with Ease: Double or triple the recipe for bigger batches without fuss.
Key Ingredients
- Chocolate: Semisweet chocolate (35-60% cacao) delivers bold flavor without drying out the cupcakes.
- Berries: Fresh blackberries lend vibrant color and a juicy punch to the buttercream.
Blackberry Buttercream
This buttercream frosting is the crown jewel. Made with pureed fresh blackberries, it boasts a natural violet hue and a fruity kick. Love the rustic charm of seeds? Keep them in. Prefer silky smoothness? Strain the puree. Either way, it’s a frosting that transforms every cupcake into a masterpiece.
Preparation Tips
- Melting Chocolate: Melt it smooth (microwave or stovetop) and cool slightly before mixing into the batter.
- Frosting Fun: Swirl it on with a butter knife for a cozy, homemade vibe, or pipe it for elegance.
These treats blend rich flavors with eye-catching appeal, making them a go-to dessert you’ll want to bake again and again.
Ingredients
Here’s everything you need to create these irresistible cupcakes. For the best results, opt for fresh, high-quality ingredients—your taste buds will thank you! Substitutions are noted where applicable.
For the Cupcakes
- Semisweet Chocolate: 2 ½ ounces, chopped semisweet chocolate (35-60% cacao; avoid higher to prevent dryness).
- Oil: 3 tablespoons neutral oil (vegetable, canola, or avocado; skip olive oil’s strong taste).
- Flour: 6 tablespoons all-purpose flour (or gluten-free flour for dietary needs).
- Baking Powder: ½ teaspoon, for lift.
- Sugar: ¼ cup granulated sugar, for sweetness.
- Egg: 1 large egg, for structure and moisture.
- Vanilla: ¼ + ⅛ teaspoon vanilla extract, for flavor depth.
- Cocoa Powder: Adds extra chocolate richness.
- Buttermilk: Brings moisture and a subtle tang.
- Chocolate Chips (optional): For a melty bonus.
For the Blackberry Buttercream
- Butter: 5 tablespoons unsalted butter, softened, for creamy richness.
- Powdered Sugar: ½ cup, to sweeten and thicken.
- Blackberries: 12-15 fresh blackberries, rinsed and dried, for flavor and color.
- Almond Extract: 1 drop, to enhance the berry notes.
- Lime Zest: ¼ teaspoon, for a bright zing.
- Lime Juice: To taste, for consistency adjustments.
How to Make Blackberry Cupcakes
Which Other Cupcake Flavors Pair with Blackberry Buttercream?
This frosting’s versatility is a game-changer. Beyond chocolate, it’s divine on lemon cupcakes—think tangy zest meeting sweet berries. For a classic twist, slather it generously on vanilla cupcakes. Just scale up the buttercream recipe and enjoy the fruity magic.
How to Double or Triple the Recipe
More cupcakes, no problem! Keep ratios intact:
- Double: Use 2 eggs and double all ingredients.
-
Triple: Use 3 eggs and triple everything else.
Mix and bake as directed—no extra tweaks needed.
Other Blackberry Recipes You’ll Love
Craving more berry goodness? Try these:
- No-Bake Blackberry Cheesecake: Cool, creamy, and bursting with flavor.
- Blackberry Chip Ice Cream: A refreshing twist.
- Blackberry Cheesecake Brownies: Rich and fudgy with a fruity swirl.
Step-by-Step Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Line a 6-cup muffin pan with 4 liners.
- Melt Chocolate: Gently melt 2 ½ ounces semisweet chocolate with 3 tablespoons oil (microwave in 20-second bursts or use a double boiler). Cool slightly.
- Mix Wet Ingredients: Whisk ¼ cup sugar, 1 egg, and ¼ + ⅛ teaspoon vanilla into the melted chocolate mixture until smooth.
- Combine Dry Ingredients: Sift 6 tablespoons flour, ½ teaspoon baking powder, and a pinch of cocoa powder together. Fold into the wet mixture with a splash of buttermilk until just combined—don’t overmix!
- Bake: Divide batter among 4 liners (about ¾ full). Bake 18-20 minutes, until a toothpick shows moist crumbs. Cool completely.
- Make Buttercream: Puree 12-15 blackberries (strain if desired). Beat 5 tablespoons softened butter until creamy, then gradually add ½ cup powdered sugar. Mix in puree, 1 drop almond extract, ¼ teaspoon lime zest, and lime juice to taste. Adjust thickness with more sugar or juice.
- Frost: Swirl buttercream onto cooled cupcakes with a knife or piping bag.
Notes
- Chocolate: Stick to 35-60% cacao for moisture. Higher percentages can dry out the cupcakes.
- Blackberries: Dry them well to avoid watery frosting.
- Storage: Keep cupcakes in an airtight container at room temp for 2 days or fridge for 5 days. Serve at room temp for best flavor.
Recommended Products
- Wilton 6-Cup Muffin Pan: Ensures even baking every time.
Nutrition Information
- Yield: 4 cupcakes
- Serving Size: 1 cupcake
- Calories: 478
- Total Fat: 31g (Saturated: 13g, Unsaturated: 17g)
- Cholesterol: 85mg
- Sodium: 84mg
- Carbohydrates: 49g (Fiber: 2g, Sugar: 37g)
- Protein: 4g
Chocolate Cupcakes with Fresh Blackberry Buttercream
These cupcakes are a sensory delight—moist chocolate bases topped with creamy, berry-infused buttercream that’s as beautiful as it is delicious. Perfect for everything from casual snacks to fancy occasions, they owe their charm to a unique twist: melted chocolate in the batter instead of cocoa powder alone. This swap creates a deeper, more indulgent flavor and a fluffy texture, kept light with oil rather than butter. The result? Cupcakes that melt in your mouth, never dense or dry, paired with a frosting that’s pure berry bliss.
Frequently Asked Questions
What Are the Necessary Ingredients?
Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk or buttermilk
- Vegetable oil
- Vanilla extract
- Boiling water
Blackberry Buttercream:
- Unsalted butter
- Powdered sugar
- Fresh blackberries or puree
- Vanilla extract
- Pinch of salt
How Can I Add Blackberry Flavor to Buttercream?
Puree fresh blackberries and blend into creamed butter and powdered sugar. Adjust sweetness with extra sugar or thin with milk if needed. For a twist, try a splash of lime juice!
Can I Use Blackberry Jam in the Buttercream?
Absolutely! Swap some powdered sugar for jam—start small, mix well, and tweak consistency with more sugar or butter as desired.
How Do I Keep Chocolate Cupcakes Moist and Fluffy?
- Use room-temp ingredients for smooth blending.
- Mix batter just until combined—overmixing toughens it.
- Bake until a toothpick has moist crumbs (not dry).
- Seal in an airtight container to lock in moisture.
How Should I Decorate These Cupcakes?
- Pipe swirls with a star tip for flair.
- Top with fresh blackberries or chocolate shavings.
- Dust with powdered sugar for a sweet finish.
What Are Alternatives to Blackberry Buttercream?
Try these with chocolate cupcakes:
- Vanilla buttercream
- Cream cheese frosting
- Raspberry frosting
- Peppermint frosting
- Coffee buttercream
Chocolate Cupcakes with Blackberry Buttercream
These decadent chocolate cupcakes are rich, moist, and perfectly balanced with a tangy, fruity blackberry buttercream frosting. Whether for a special occasion or an everyday treat, this easy small-batch recipe is a delightful indulgence.
- Total Time: 35 minutes
- Yield: 4
Ingredients
For the Cupcakes
- Semisweet Chocolate – 2 ½ ounces, chopped (35-60% cacao; avoid higher percentages to prevent dryness)
- Oil – 3 tablespoons neutral oil (vegetable, canola, or avocado)
- Flour – 6 tablespoons all-purpose flour (or gluten-free alternative)
- Baking Powder – ½ teaspoon
- Sugar – ¼ cup granulated sugar
- Egg – 1 large egg
- Vanilla Extract – ¼ + ⅛ teaspoon
- Cocoa Powder – ½ teaspoon, for added chocolate richness
- Buttermilk – 2 tablespoons, for moisture
- Chocolate Chips (optional) – 2 tablespoons, for extra melty goodness
For the Blackberry Buttercream
- Butter – 5 tablespoons unsalted butter, softened
- Powdered Sugar – ½ cup
- Blackberries – 12-15 fresh blackberries, rinsed and dried
- Almond Extract – 1 drop
- Lime Zest – ¼ teaspoon
- Lime Juice – ½ teaspoon (or to taste, for consistency adjustments)
Instructions
For the Cupcakes
- Preheat & Prep – Preheat oven to 350°F (175°C). Line a 6-cup muffin pan with 4 liners.
- Melt Chocolate – In a microwave-safe bowl, gently melt 2 ½ ounces semisweet chocolate with 3 tablespoons oil, stirring every 20 seconds. Let cool slightly.
- Mix Wet Ingredients – Whisk in ¼ cup sugar, 1 egg, and ¼ + ⅛ teaspoon vanilla extract until smooth.
- Combine Dry Ingredients – In a separate bowl, sift 6 tablespoons flour, ½ teaspoon baking powder, and ½ teaspoon cocoa powder. Gradually fold into the wet mixture along with 2 tablespoons buttermilk until just combined. Do not overmix.
- Bake – Divide the batter evenly between 4 cupcake liners (about ¾ full). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cupcakes cool completely before frosting.
For the Blackberry Buttercream
- Prepare the Blackberries – Puree 12-15 blackberries using a blender or fork. Strain if you prefer a smoother frosting.
- Make Buttercream – Beat 5 tablespoons butter until creamy. Gradually add ½ cup powdered sugar, mixing well. Incorporate blackberry puree, 1 drop almond extract, ¼ teaspoon lime zest, and ½ teaspoon lime juice. Adjust consistency with more sugar or lime juice if needed.
- Frost – Once cupcakes are fully cooled, frost using a piping bag or a knife.
Notes
- Chocolate – Stick to 35-60% cacao for moisture. Higher percentages may dry out the cupcakes.
- Blackberries – Ensure blackberries are completely dry before pureeing to avoid watery frosting.
- Storage – Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hocolate cupcakes, blackberry buttercream, small batch cupcakes, easy cupcake recipe, homemade frosting, fruit frosting, moist chocolate cupcakes