Baking a dessert can be tricky when the recipe calls for a lot of ingredients, but these chocolate blackberry cupcakes make every bite simple, sweet, and delicious!
They are one of those food recipes that feel special enough for celebrations but still easy enough for a relaxed weekend treat.
Sometimes, chocolate cupcakes can turn out dry, heavy, or too plain when you want something that tastes homemade and feels more memorable.
It can also be hard to make berry frosting taste fresh without turning it too thin, runny, or messy to pipe beautifully.
And when you are baking for guests, you want a dessert that looks gorgeous, tastes amazing, and feels easy to serve.
So, I’m sharing simple tips for making moist chocolate cupcakes with a sweet blackberry buttercream that holds its shape and tastes fresh.
You’ll also find easy ideas for using fresh blackberries, decorating each cupcake, and keeping them soft before serving to family and friends.
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Blackberries generally are ripe in July and August, so this is the best time to stalk up on them to enjoy for the season.
Blackberries typically only last a couple of days in the refrigerator, so these blackberry cupcakes are a great way to use them up and last a little longer in this yummy treat.
So, get ready to bake beautiful cupcakes that taste homemade, look extra pretty, and feel fun to share for any sweet occasion.
Why You’ll Love These Blackberry Cupcakes
- Easy to make!
- So moist and delicious with a delicious topping.
- These are savory and sweet all at the same time!
- Simple ingredients.
You need to make sure you have the following ingredients for the cupcake batter and for the buttercream frosting before you start.
Many of them you may have on hand already but I am also sharing my favorite brands in case you want to know what I use and stock in my pantry.
Ingredients
Chocolate Cupcakes
- 1-1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Blackberry Buttercream Frosting
- 1 cup blackberries
- 3 tbsp lemon juice
- 1 cup unsalted butter at room temperature
- 3 cups powdered sugar
Baking Tips
– Eggs should be at room temperature before baking. Let them sit out for a minimum of 30 minutes. This will help them blend better into the other ingredients.
– Butter needs to be at room temperature. This will ensure that it mixes smooth and creamy.
– Measure flour correctly so your cupcakes are not too dry.
– Bake cupcakes one pan at a time to make sure they bake evenly.
Chocolate Blackberry Cupcakes Recipe
Cupcakes
1. Preheat the oven to 350° F.
2. Prepare a 12-count cupcake pan with cupcake liners.
3. In a medium mixing bowl with a whisk, combine the flour, cocoa powder, baking powder, and salt. Set aside.
4. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and light. Add the eggs and vanilla extract. Mix until combined.
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5. Add the dry mixture, alternating with the milk, until completely combined.
6. Fill each liner about 2/3 of the way. If you do not want to use cupcake liners, then I love this cooking spray. I then use a paper towel to smooth it around the tin cups before adding my batter.
7. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
8. Allow the cupcakes to cool completely while making the blackberry buttercream.
What Makes Cupcakes Moist and Fluffy
One Secret to getting the most fluffy and moist cupcakes is not over-mixing your batter. Always mix your batter on low speed.
You want the air bubbles in your batter which is what creates the fluffiness of the cupcake. The butter in the cupcakes helps to make them moist and have a creamy taste.
Also, make sure to not overbake the cupcakes which will dry out the cake.
Blackberry Buttercream Frosting
- Add blackberries and lemon juice to a saucepan over medium heat. Allow the mixture to heat up.
- After a few minutes, mash the blackberries. Let simmer for 10 minutes.
3. Strain the mixture into a bowl. Cover and chill until ready to use.
4. Beat the butter until smooth and creamy.
5. Gradually add the powdered sugar until completely combined.
6. Add blackberry puree to the buttercream mixture and combine thoroughly.
7. Pipe buttercream onto the top of cooled-down cupcakes and garnish with a blackberry and blueberry.
Frequently Asked Questions
How do I make blackberry buttercream frosting without it turning runny?
Cook the blackberries into a thick puree first, then strain the seeds before mixing it into the buttercream slowly. If the frosting feels soft, chill it briefly or add powdered sugar until it becomes thick enough to pipe.
Can I use frozen blackberries instead of fresh blackberries for the frosting?
Yes, frozen blackberries work for frosting, but they should be cooked down first because they release extra liquid. After cooking, strain the puree and cool it completely before adding it slowly into your buttercream mixture.
How do I keep chocolate cupcakes moist and soft after baking?
Keep chocolate cupcakes moist by measuring flour correctly, avoiding overbaking, and removing them when crumbs still look soft. Store cooled cupcakes in an airtight container, and frost them close to serving time for the best texture.
Can I add blackberry filling inside chocolate cupcakes?
Yes, you can add blackberry filling by coring cooled cupcakes and spooning in jam, compote, or thick blackberry puree. Do not overfill the center because too much filling can make the cupcakes messy or weak when served.
Should I strain blackberry puree before adding it to buttercream frosting?
Yes, strain blackberry puree before adding it to buttercream so the frosting stays smooth, creamy, and easier to pipe. Straining also removes seeds, which can make the frosting gritty and affect the finished texture of each cupcake.
How to Store
- Room Temperature – Storing cupcakes at room temperature is best, especially if you plan to eat your cupcakes in the next few days! Put them in an air-tight container and let them sit on the counter.
- Refrigerate – Store these cupcakes for up to a week in an air-tight container.
- Freeze – Freeze in an air-tight container for up to three months. First, it is best to let the cupcakes sit out at room temperature for 1 hour before freezing to let them fully cool.
I hope you love these blackberry cupcakes and you will have to tell me when you make them!
More Delicious Dessert Ideas
Just in case you want a little more inspiration to bake, here are some yummy and delicious ideas to get you started!
- Lemon Cupcakes With Cream Cheese Frosting
- Strawberry Cupcakes With Strawberry Filling
- 30+ Cool Delicious Summer Treats
- Almond French Macarons with Hot Cocoa Buttercream Filling
- Spiced Apple Cranberry Blondies Recipe
- S’mores Cupcakes Everyone Will Love
Ingredients
Chocolate Cupcakes
- 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
Blackberry Buttercream Frosting
- 1 cup blackberries
- 3 tbsp lemon juice
- 3 cups powdered sugar
- 1 cup unsalted butter (room temperature)
Instructions
Cupcakes
- 1. Preheat the oven to 350° F. Prepare a standard 12-count cupcake pan with cupcake liners.
- 2. In a medium mixing bowl with a whisk, combine the flour, cocoa powder, baking powder and salt. Set aside.
- 3. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and light.
- 4. Add the eggs and vanilla extract, mix until combined.
- 5. Add the dry mixture, alternating with the milk until completely combined.
- 6. Fill each cupcake liner about 2?3 of the way. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- 7. Allow the cupcakes to completely cool while making the blackberry buttercream.
Blackberry Buttercream Frosting
- 1. Add blackberries and lemon juice to a saucepan over medium heat. Allow the mixture to heatup.
- 2. After a few minutes, mash the blackberries. Let Simmer for 10 minutes.
- 3. Strain the mixture into a bowl. Cover and chill until ready to use.
- 4. Beat the butter until smooth and creamy.
- 5. Gradually add the powdered sugar until completely combined.
- 6. Add blackberry puree to buttercream mixture and combine thouroughly.
- 7. Pipe buttercream onto top of cooled down cupcakes and garnish with a blackberry and blueberry.
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