If i had to pick my favorite fruit right now, it would 100% be blackberries. Non traditionally, my favorite fruit is usually bananas. I know, some of you are probably cringing right now, there are a lot of controversial opinions on people liking or disliking bananas.
But if I asked some of those same people their thoughts on blackberries, I think – at least I hope, they’d say they love blackberries as much as I do. I love how they’re slightly tangy and sweet at the same time. I love how they burst with flavor. And I just love the way they always seem fresh… at least compared to other berries….
You know how berries almost always seem to go bad before you even get them home and unpacked from the grocery store?! Same. However, I’ve found that blackberries actually last long for me! Strawberries and blueberries, different story, somehow they’re always soft or moldy the next day! But blackberries seem to defy that notion, as for that, I love them even more.
Blackberries ALSO seem to pair really well with chocolate, which is how this recipe came to life. The cupcake base is a light chocolate cupcake, and the buttercream frosting is made with vanilla and fresh blackberries. Overall, a pretty simple recipe, but yielding such delicious complex flavor!
My classic chocolate cupcake recipe is one of my favorites and this is a twist those – linked here!
chocolate blackberry cupcakes 
chocolate blackberry cupcakes
Chocolate Blackberry Cupcakes Recipe Notes
- Please make sure to use room temperature ingredients for this cake. Let your ingredients (butter, eggs, milk) come to room temperature prior to baking. It makes all the difference! Cold ingredients won’t combine well, which will in turn yield uneven and oddly textured cupcakes.
- Do not melt your butter for the frosting OR the cupcakes. To the above note, the butter used in both should be room temperature, but still solid, not melted!
- To make the blackberry puree for the buttercream frosting, all you need to do is mash a handful of blackberries until a puree forms. To note, there will be a few seeds from the blackberries left, but as we whip the buttercream, most of them will break down further.
Chocolate Blackberry Cupcakes
Course: Dessert10
cupcakes30
minutes40
minutesCupcake Ingredients
1/2 Cup Milk
2 Eggs
3/4 Cup Cane Sugar
1/2 Cup Unsalted Butter
1 tsp Vanilla Extract
3/4 Cup All Purpose Flour
1/4 Cup Cocoa Powder
1/4 tsp Salt
1/4 tsp Baking Soda
1/4 tsp Baking Powder
- BLACKBERRY BUTTERCREAM FROSTING INGREDIENTS
1/2 Cup Unsalted Butter
1 & 1/2 Cup Powdered Sugar
1 tsp Vanilla Extract
1 Tbsp Blackberry Puree
Directions
- Preheat oven to 350 degrees Fahrenheit and prepare line a muffin tin (recipe makes about 9 cupcakes).
- Add room temperature butter to a large mixing bowl. With a hand mixer or stand mixer, cream the butter on low-medium speed for about 3 – 4 minutes. Make sure to scrape down the sides in between mixing. You’ll know when the butter is creamed when it is smooth and light in color.
- Once the butter is smooth and creamy, add vanilla and cane sugar, about a third at a time until the butter and sugar are creamed together. This will be about another 2 minutes of mixing – it will be well worth it!
- To the creamed butter and sugar, add in room temperature eggs one at a time and continue incorporating on low speed with the hand mixer until you’ve added both eggs. Once the butter, sugar and eggs are all beaten together, the mixture will be smooth and fluffy. At this point, add in the milk and continue mixing until fully incorporated.
- Next, in a separate bowl, sift all purpose flour, cocoa powder, baking powder, baking soda and salt. It’s important not to skip the sifting, as cocoa powder tends to clump up, and we don’t want that in the cake.
- Add the dry ingredients to the wet mixture, about a fourth at a time, and with your hand mixer on low speed, mix in until all of the dry and wet ingredients have been incorporated. At this point, there should be no pockets of dry ingredients left and the cake batter should be smooth
- Scoop the cake batter into a lined muffin tin and bake for about 20 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare your blackberry buttercream frosting. Add room temperature butter to a mixing bowl, and similar to how we creamed the butter for the cake, cream the butter the same way for the frosting.
- Once the butter is fluffy and creamy, add in vanilla extract and blackberry puree. Mix again until the puree is incorporated – about a minute of mixing.
- Then, add the powdered sugar to the creamed butter and blackberries. Add a little at a time so the powdered sugar doesn’t fly all over. Continue mixing and adding powdered sugar until all has been mixed in.
- After the cupcakes are done baking, remove them from the oven and let them cool for at least an hour. Once the cupcakes are no longer warm, spread or pipe the frosting over top. Enjoy!
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