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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

  1. Preheat & Prep – Preheat oven to 350°F (175°C). Line a 6-cup muffin pan with 4 liners.
  2. 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.
  3. Mix Wet Ingredients – Whisk in ¼ cup sugar, 1 egg, and ¼ + ⅛ teaspoon vanilla extract until smooth.
  4. 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.
  5. 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

  1. Prepare the Blackberries – Puree 12-15 blackberries using a blender or fork. Strain if you prefer a smoother frosting.
  2. 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.
  3. 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.
  • Author: Emma
  • 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