These Chocolate Blackberry Cupcakes are the perfect treat, combining rich chocolate flavor with the freshness of juicy blackberries. Topped with a creamy blackberry buttercream, these cupcakes are a delightful balance of sweet and tart, making them an ideal dessert for any occasion.

Why You’ll Love This Recipe

Delicious Flavor Combination: The rich, chocolaty cupcakes paired with the tangy blackberry frosting offer a delightful contrast.
Moist and Fluffy: These cupcakes are incredibly moist thanks to a careful balance of butter, oil, and milk.
Easy to Make: With simple ingredients and straightforward steps, these cupcakes come together easily.
Perfect for Special Occasions: Whether it’s a birthday, a party, or just a sweet indulgence, these cupcakes will impress everyone.

Ingredients

For the 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

For the blackberry buttercream:

1 cup blackberries
3 tbsp lemon juice
1 cup unsalted butter, at room temperature
3 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
Make the Cupcake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the butter, oil, and sugar until smooth. Add the eggs and vanilla, then mix in the dry ingredients alternately with the milk until combined.
Bake: Fill each cupcake liner about 2/3 full and bake for 16-18 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
Make the Blackberry Buttercream: Puree the blackberries with lemon juice, then strain the mixture to remove the seeds. In a bowl, beat the butter until smooth, then gradually add the powdered sugar and blackberry puree. Beat until light and fluffy.
Frost the Cupcakes: Once the cupcakes have cooled, frost them with the blackberry buttercream and enjoy!

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 16-18 minutes
Total Time: 40 minutes

Variations

Berry Alternatives: You can substitute blackberries with raspberries or blueberries for a different berry flavor.
Chocolate Chips: Add chocolate chips to the cupcake batter for an extra chocolaty touch.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: These cupcakes are best served at room temperature, so no need to reheat.

FAQs

Can I use frozen blackberries?

Yes, frozen blackberries can be used. Just make sure to thaw and drain them before making the frosting.

Can I make this recipe dairy-free?

You can use dairy-free butter and plant-based milk to make this recipe dairy-free.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container.

Can I add more frosting?

Feel free to add extra frosting for a thicker layer on top of the cupcakes!

How do I make the cupcakes fluffier?

Make sure not to overmix the batter and bake at the right temperature to keep them light and fluffy.

Conclusion

These Chocolate Blackberry Cupcakes are a delicious blend of rich chocolate and fruity blackberry, perfect for any occasion. With their moist texture and creamy, tangy frosting, they’re sure to become a new favorite in your dessert repertoire.