Description
Moist and rich chocolate cupcakes topped with a creamy blackberry buttercream frosting! Perfect for birthdays, celebrations, or just because.
Ingredients
Scale
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup (150g) granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) whole milk
- ½ cup (120ml) hot water or brewed coffee
- ¼ cup (60ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
For the Blackberry Buttercream:
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (120g) fresh blackberries
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
Instructions
For the Chocolate Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Combine the wet ingredients: In a separate bowl, mix milk, oil, egg, and vanilla extract. Gradually add to the dry mixture.
- Add hot water or coffee and stir until smooth. The batter will be thin—this is normal.
- Fill cupcake liners about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
For the Blackberry Buttercream:
- Puree and strain the blackberries to remove seeds.
- In a mixing bowl, beat the butter until light and fluffy.
- Gradually add powdered sugar, mixing until smooth.
- Incorporate blackberry puree and vanilla extract.
- Adjust the consistency with heavy cream if needed.
- Pipe or spread onto cooled cupcakes.
Notes
- Use room temperature ingredients for an even batter.
- Do not overmix to keep the cupcakes fluffy.
- Coffee enhances chocolate flavor, but water works too.
- Strain blackberries for smooth buttercream texture.
- Add extra powdered sugar if frosting is too soft.
- Prep Time: 15 minutes
- Cook Time: 20 minutes