Chocolate Cupcakes with Blackberry Recipe
Rich, moist chocolate cupcakes topped with a luscious blackberry buttercream frosting for a sweet, fruity twist. Perfect for celebrations, parties, or just because you deserve a treat. The fresh blackberry flavor balances the deep chocolate for a truly irresistible bite.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- ¼ cup blackberry puree
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add egg, milk, oil, and vanilla; mix until smooth.
- Stir in boiling water; batter will be thin.
- Fill cupcake liners ⅔ full; bake for 16–18 mins or until a toothpick comes out clean.
- Let cupcakes cool completely.
- For buttercream: Beat butter until creamy; add powdered sugar gradually.
- Mix in blackberry puree and lemon juice until fluffy.
- Pipe or spread buttercream onto cooled cupcakes.
Notes
- For a deeper flavor, use Dutch-processed cocoa powder.
- Chill buttercream for 10 mins before piping for a firmer texture.