Chocolate Cupcakes with Blackberry Buttercream

Chocolate cupcake piped with blackberry buttercream and topped with a fresh blackberry.

Chocolate Cupcakes with Blackberry Buttercream

These moist chocolate cupcakes get deep cocoa flavor from hot coffee in the batter, topped with a silky blackberry buttercream and fresh blackberries.

Course Dessert

Cuisine American

Keyword chocolate cupcakes

Prep Time 20

Cook Time 25

Servings servings

Calories 795kcal

Author Jason Decker

Ingredients

For the cupcakes

2 & 1/8 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 teaspoons baking powder
pinch of salt
2 cups granulated sugar
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1/2 cup hot coffee

For the frosting

Instructions

Preheat the oven to 350*F and line your tray with 12 cupcake paper liners.
Whisk the dry ingredients together in a bowl – flour, cocoa powder, baking powder, and salt.
Add the wet ingredients – sugar, milk, oil, eggs, and vanilla extract to a large mixing bowl and mix well.
Add the flour mixture to the wet mixture in batches until it’s fully incorporated. Lastly, add the coffee and stir it well into the mixture, scrape the bottom of the bowl and sides with a rubber spatula to make sure it’s well combined.
Using an ice cream scoop, scoop out the cupcake batter and fill your liners till 3/4 full.
Bake in the preheated oven for 20-25 min or until a toothpick inserted in the middle comes out clean. A few moist crumbs is okay but any wet batter and they need to bake longer.
Let the cupcakes cool for 10 minutes, then take them out of the pan and cool down completely on a wire rack before frosting.
In a bowl of a stand mixer or hand mixer, cream the butter until it’s light and creamy.
Add blackberry preserves, heavy cream, and powdered sugar in batches. Once everything is added, whip on medium-high speed for 3 minutes until light and fluffy.
Fill the frosting in a piping bag and frost your cupcakes (I’m using an open star tip). Decorate with fresh blackberries if using and serve.

Notes

This makes 12 cupcakes, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
This freezes well, see my tips above on how to store.
Use fresh blackberries in place of blackberry preserves if desired.

Nutrition