Chocolate Cupcakes with Blackberry Buttercream
Delicious chocolate cupcakes topped with a luscious blackberry buttercream, perfect for any occasion!
Ingredients
For the cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water added to batter to attain thin consistency
For the blackberry buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup blackberry puree fresh or frozen
- 1 tsp vanilla extract
- a pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth.
- Gradually stir in the boiling water; the batter will be thin—that’s normal!
Baking
- Fill each liner about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Making the Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well.
- Add the blackberry puree, vanilla extract, and salt, mixing until light and fluffy.
Frosting the Cupcakes
- Once the cupcakes have completely cooled, generously pipe or spread the blackberry buttercream on each cupcake.
Notes
For the best flavor, opt for fresh blackberries for the blackberry puree. Don't overmix your wet and dry ingredients to ensure a light and fluffy texture.