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 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.