Treat yourself to a delightful dessert experience with these Chocolate Cupcakes with Blackberry Buttercream. Moist, rich chocolate cupcakes are paired with a luscious, fruity blackberry buttercream that will satisfy any sweet tooth. Whether for a special occasion or just because, this recipe is sure to impress!
Ingredients:
For the Chocolate Cupcakes:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk
For the Blackberry Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons blackberry jam
Fresh blackberries, for garnish (optional)
Directions:
For the Chocolate Cupcakes:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with 6 cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until combined.
Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
Fill Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Cool: Allow the cupcakes to cool completely before frosting.
For the Blackberry Buttercream:
Beat the Butter: In a large bowl, beat the softened butter until creamy and smooth.
Add Sugar: Gradually add the powdered sugar and beat until the mixture is smooth and fluffy.
Flavor It: Mix in the vanilla extract and blackberry jam. If the frosting is too thick, add a splash of milk or cream to achieve the desired consistency.
Frost Cupcakes: Once the cupcakes are cool, frost them generously with the blackberry buttercream using a piping bag or spatula.
Garnish: For an elegant touch, garnish each cupcake with a fresh blackberry, if desired.
Serving Tips:
Presentation: For an elegant touch, arrange the cupcakes on a decorative cake stand or platter. Garnish with fresh blackberries or edible flowers to enhance their visual appeal.
Temperature: Serve the cupcakes at room temperature for the best flavor and texture. If they have been refrigerated, allow them to sit out for about 30 minutes before serving.
Pairing: These cupcakes pair wonderfully with a variety of beverages, including:
Coffee: A rich cup of coffee complements the chocolate flavor beautifully.
Tea: Try pairing with a berry-infused tea for a refreshing contrast.
Milk: A classic pairing, especially for those with a sweet tooth!
Serving Size: Each cupcake is a perfect single serving, making them easy to share at parties or gatherings.
Storage Tips:
Short-Term Storage:
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. This helps maintain their moisture and flavor.
Long-Term Storage:
Refrigeration: If you need to store them for longer, place the cupcakes in an airtight container in the refrigerator. They will last for about 4-5 days. Before serving, let them come to room temperature for the best taste.
Freezing: For even longer storage, you can freeze the cupcakes. Wrap them individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before enjoying.
Frosting Considerations: If you plan to freeze the cupcakes, it’s best to frost them after thawing. This helps preserve the texture of the buttercream.
Avoid Moisture: Keep the cupcakes away from direct sunlight or moisture, as this can affect their texture and flavor.
Related Recipes:
- Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting
- Decadent Blackberry Lime Cheesecake Cupcakes
- White Chocolate Blackberry Poke Cake
FAQs:
Can I use different flavors of jam for the buttercream?
Yes, you can substitute the blackberry jam with other fruit jams or preserves, such as raspberry, strawberry, or blueberry, to create a unique flavor profile. Just keep in mind that different jams may alter the color and taste of the buttercream.
What if I don’t have buttermilk on hand?
If you don’t have buttermilk, you can make a quick substitute by mixing 1/4 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it in the recipe.
How can I store leftover cupcakes?
Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze them for up to 3 months. If freezing, it’s best to frost them after thawing.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving to maintain the freshness of the buttercream and the cupcakes.
Conclusion:
Dive into the world of baking with these Chocolate Cupcakes with Blackberry Buttercream. They are not only a feast for the eyes but also a delicious treat for your taste buds. Enjoy baking, decorating, and, most importantly, indulging in these delightful cupcakes!
📖 Recipe:
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Chocolate Cupcakes with Blackberry Buttercream
- Total Time: 35-40 minutes
- Yield: 6 cupcakes
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cupcakes with Blackberry Buttercream—rich, moist chocolate cupcakes topped with a creamy and tangy blackberry buttercream. Perfect for birthdays, celebrations, or a sweet treat any day, these cupcakes are sure to impress!
Ingredients
For the Chocolate Cupcakes:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk
For the Blackberry Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons blackberry jam
Fresh blackberries (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, stirring until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the blackberry buttercream, beat the softened butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in the vanilla extract and blackberry jam, adding milk if needed for consistency.
- Frost the cooled cupcakes with the blackberry buttercream and garnish with fresh blackberries if desired.
Notes
Feel free to use different fruit jams for the buttercream to customize the flavor.
If you don’t have buttermilk, mix milk with vinegar or lemon juice to make a substitute.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 cupcakes
- Calories: Varies
