Chocolate Cupcakes with Blackberry Buttercream Recipe
If you have a sweet tooth and love the delightful combination of rich chocolate paired with vibrant fruit flavors, these Chocolate Cupcakes with Blackberry Buttercream will be your new favorite treat. Each bite offers a moist, decadent cupcake base with a luscious and tangy blackberry buttercream frosting that perfectly balances sweetness and freshness. This recipe brings together simple ingredients in a way that creates an irresistible dessert, ideal for sharing with family, friends, or just savoring on your own.
Ingredients You’ll Need
Gathering the right ingredients is key to crafting these Chocolate Cupcakes with Blackberry Buttercream. Each one plays an essential role in building the perfect texture, deep chocolate flavor, and vibrant frosting that make these cupcakes stand out.
- Semi-sweet chocolate (2 1/2 ounces): Provides the rich, intense chocolate base needed for moist cupcakes.
- Canola oil (3 tablespoons): Keeps the cupcakes tender and moist without overpowering flavors.
- Unbleached flour (6 tablespoons): Gives structure to the cupcakes for a soft yet sturdy crumb.
- Baking powder (1/2 teaspoon): Helps your cupcakes rise beautifully and stay light.
- Sugar (1/4 cup): Sweetens the cupcake base perfectly without being too much.
- Large egg (1): Binds ingredients and adds richness for a smooth batter.
- Vanilla extract (1/4 + 1/8 teaspoon): Enhances overall flavor with its warm aroma.
- Unsalted butter, softened (5 tablespoons): Creates a creamy base for the buttercream frosting.
- Powdered sugar (1/2 cup): Sweetens and stabilizes the frosting for that melt-in-your-mouth texture.
- Almond extract (1 drop): Adds a subtle, nutty undertone to the buttercream.
- Clean blackberries (12-15 berries): Fresh and juicy, they give the buttercream its beautiful color and tangy flavor.
- Lime zest (1/4 teaspoon): Provides a bright citrus note, lifting the frosting’s taste.
- Lime juice (to taste): Balances sweetness with a refreshing zing in the buttercream.
How to Make Chocolate Cupcakes with Blackberry Buttercream
Step 1: Prepare Your Oven and Cupcake Liners
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with 4 paper liners along the outside edges. This initial setup makes the baking process smooth and ensures your cupcakes bake evenly.
Step 2: Melt Chocolate and Canola Oil
In a medium bowl, add the chopped semi-sweet chocolate and canola oil. Melt them gently in the microwave in 30-second increments, stirring after each interval until completely smooth. Allow the mixture to cool slightly; this step guarantees a velvety chocolate base without cooking the egg when it’s mixed in.
Step 3: Combine Sugar, Vanilla, and Egg
Once cooled, whisk the sugar and vanilla extract into the chocolate mixture. Then, incorporate the egg by whisking it in thoroughly. This creates a luscious batter that will bake up moist and flavorful.
Step 4: Add Dry Ingredients
In a separate small bowl, stir together the flour and baking powder to evenly distribute the leavening agent. Gently fold this mixture into the wet chocolate batter until just combined, ensuring your cupcakes rise with a tender crumb.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners. Pop them in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, allow the cupcakes to cool completely on a rack before frosting.
Step 6: Make the Blackberry Buttercream
Gather softened unsalted butter, almond extract, lime zest, powdered sugar, fresh blackberries, and lime juice. Using an electric mixer, first beat the butter, almond extract, and lime zest until fluffy. Next, add the powdered sugar and beat until smooth.
Step 7: Incorporate Blackberries and Lime Juice
Add the fresh blackberries to the buttercream and beat vigorously to break them down and release their vibrant juices. If you prefer a smoother frosting without seeds, mash the berries separately and strain before mixing in. Finally, add lime juice a little at a time to brighten and balance the sweetness. For best flavor, refrigerate the frosting for a few hours before spreading on the cooled cupcakes.
How to Serve Chocolate Cupcakes with Blackberry Buttercream
Garnishes
Top your cupcakes with a few fresh blackberries or a small twist of lime zest to add visual appeal and hint at the flavors inside. A light dusting of powdered sugar also adds a delicate elegance that’s perfect for any occasion.
Side Dishes
Pair these cupcakes with a hot cup of coffee or a refreshing glass of iced tea. For an extra touch, a simple bowl of mixed berries complements the fruity notes in the buttercream and keeps the dessert feeling light and fresh.
Creative Ways to Present
Display your Chocolate Cupcakes with Blackberry Buttercream on a rustic wooden board or a glass cake stand to elevate their charm. For parties, pipe the frosting with a star tip swirl and sprinkle with crushed freeze-dried blackberries or edible flowers for an Instagram-worthy finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the buttercream fresh. They’ll stay delicious for up to 3 days, allowing you to enjoy them at a leisurely pace without losing their charm.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to one month. When ready to eat, thaw them completely at room temperature before adding freshly made blackberry buttercream.
Reheating
To refresh refrigerated cupcakes, allow them to come to room temperature naturally. Avoid microwaving as it can melt the buttercream and alter the cupcake texture. Instead, enjoy them slightly chilled or at ambient temperature for the best taste experience.
FAQs
Can I use frozen blackberries for the buttercream?
While fresh blackberries work best for vibrant flavor and texture, you can use frozen blackberries—just thaw and drain them before adding. Keep in mind frozen berries may add more liquid, so adjust the powdered sugar accordingly for the right consistency.
Is there a substitute for canola oil?
Absolutely! You can swap canola oil with vegetable oil, light olive oil, or even melted coconut oil. Just remember that stronger-flavored oils might slightly change the taste of your cupcakes.
How long does the blackberry buttercream last?
The buttercream will keep beautifully in the fridge for about 3 to 4 days. Make sure it’s covered well to prevent it from picking up fridge odors. Before using, bring it back to room temperature and give it a quick beat to restore fluffiness.
Can I double this recipe?
Sure thing! Doubling the recipe works great if you want to bake for a crowd. Just ensure you have enough bowls and cupcake liners, and keep an eye on baking times—larger batches might need a few extra minutes in the oven.
What if I don’t have almond extract?
No worries! If you don’t have almond extract, feel free to omit it or substitute with a splash of vanilla extract. It won’t be exactly the same but will still add a lovely depth of flavor to the buttercream.
Final Thoughts
These Chocolate Cupcakes with Blackberry Buttercream are a delightful marriage of rich chocolate and fresh, tangy berry goodness that never fails to impress. They’re simple enough to make any day special, yet sophisticated enough for celebrations and gatherings. I can’t wait for you to try this recipe and see just how magic a few simple ingredients can create when combined with a little love and enthusiasm.
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Chocolate Cupcakes with Blackberry Buttercream Recipe
- Total Time: 40 minutes
- Yield: 4 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these rich and moist Chocolate Cupcakes topped with a fresh and zesty Blackberry Buttercream. The smooth semi-sweet chocolate base perfectly complements the vibrant blackberry lime frosting, providing a balanced treat that’s both indulgent and refreshing.
Ingredients
Cupcakes
- 2 1/2 ounces semi-sweet chocolate, chopped
- 3 tablespoons canola oil
- 6 tablespoons unbleached flour
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 large egg
- 1/4 + 1/8 teaspoon vanilla extract
Blackberry Buttercream
- 5 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1 drop almond extract
- Handful clean blackberries (12-15 berries)
- 1/4 teaspoon lime zest
- Lime juice, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line four outer cups of a cupcake pan with paper liners and gather all ingredients needed for the cupcakes.
- Melt Chocolate Mixture: Combine the chopped semi-sweet chocolate and canola oil in a medium bowl. Microwave in 30-second intervals, stirring well after each, until completely melted. Allow to cool slightly to prevent cooking the eggs in the next step.
- Add Sugar and Vanilla: Once the chocolate mixture has cooled a bit, whisk in the sugar and the total of 3/8 teaspoon vanilla extract until fully blended.
- Incorporate Egg: Add the large egg to the mixture and whisk thoroughly until smooth and fully combined.
- Combine Dry Ingredients: In a small bowl, mix together the unbleached flour and baking powder. Gradually add these dry ingredients to the chocolate mixture, stirring until just blended to avoid overmixing.
- Bake Cupcakes: Pour the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely before decorating.
- Prepare Buttercream Ingredients: Gather softened unsalted butter, powdered sugar, almond extract, fresh blackberries, lime zest, and lime juice for the frosting.
- Mix Buttercream Base: Using an electric mixer, beat together the softened butter, almond extract, and lime zest until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar while continuing to beat the mixture until well combined and fluffy.
- Incorporate Blackberries: Add the fresh blackberries to the buttercream and beat vigorously to break them up. For a smoother texture without seeds, mash the berries separately and strain the juice before mixing it in.
- Adjust Flavor and Chill: Add lime juice to the frosting to enhance sweetness and brightness according to your taste. For best results, refrigerate the frosting for a few hours before spreading it onto the cooled cupcakes.
Notes
- Ensure the chocolate mixture cools sufficiently before adding egg to avoid cooking the egg prematurely.
- Use paper liners placed in the outer cups of the cupcake pan to ensure even baking.
- For a seedless buttercream, mash and strain blackberries before adding to the frosting.
- Chilling the buttercream allows flavors to meld and texture to firm up for easier frosting application.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: chocolate cupcakes, blackberry buttercream, homemade cupcakes, berry frosting, lime zest, dessert recipe
