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
