Classic chocolate cupcakes topped with fluffy blackberry American buttercream and a swirl of blackberry preserves.
I’ve been baking cupcakes a lot lately—they satisfy a cake craving without the commitment of a whole layer cake. Cupcakes are quick, portable, individually portioned, and perfect for an easy weeknight treat. Below is a straightforward method for rich chocolate cupcakes finished with a light, blackberry-flavored American buttercream and a ribbon of blackberry preserves.
How to Make Chocolate Blackberry Cupcakes
Make the Chocolate Cupcakes
Preheat the oven to 350°F (175°C) and line two standard cupcake pans with liners. In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. In a liquid measuring cup, combine the buttermilk and vanilla and set aside. Brew one cup of strong hot coffee (you can make extra if you want to sip while baking).
In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil and granulated sugar and beat on medium speed for about 2 minutes until slightly aerated. Scrape the bowl, then add the eggs and the extra egg yolk and mix until combined.
With the mixer on low, add the dry ingredients and the buttermilk mixture in alternating additions, beginning and ending with the dry ingredients (for example: one-third dry, half buttermilk, repeat). Once incorporated, slowly pour in the hot coffee while the mixer runs on low. Stop the mixer and fold the batter gently with a rubber spatula to ensure there are no lumps or pockets of flour.
Bake the Cupcakes
Divide the batter evenly among the cupcake liners. Using a large liquid measuring cup or a pourable container helps when the batter is thin—this makes filling the liners neater and faster. Bake at 350°F for 18–20 minutes. The centers should be set and a toothpick inserted into the middle should come out mostly clean with a few moist crumbs attached. Allow the cupcakes to cool completely before frosting.
Make the Blackberry Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter for about 10 minutes. Scrape down the bowl after 5 minutes so the butter aerates evenly; this extended beating creates a light, silky texture in the finished frosting. Add the salt and vanilla and mix to combine.
Add the powdered sugar in two or three additions, mixing a few minutes after each addition until smooth. Stir in the blackberry preserves until evenly incorporated. If you prefer a spreadable frosting, add heavy cream a tablespoon or two at a time until you reach a soft, fluffy consistency that’s easy to spread with an offset spatula. For piping, keep the buttercream slightly thicker by using less cream.
If you’d like a quick visual guide to frosting techniques, I share cupcake frosting clips on my Instagram “Cupcake Tutorials” highlight.
Chocolate Blackberry Cupcakes
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- Author: Elizabeth Buuck
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 24 Cupcakes
Description
Classic chocolate cupcakes finished with a soft blackberry American buttercream and a swirl of fruit preserves for a balanced, fruity finish.
Ingredients
Scale
For the Chocolate Cupcakes
- 2 1/2 C all-purpose flour
- 1 C dark cocoa powder
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1/2 C vegetable oil
- 2 C granulated sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 1/2 C buttermilk, at room temperature
- 2 tsp vanilla extract
- 1 C strong brewed coffee, hot
For the Blackberry American Buttercream
- 1 1/2 C (3 sticks) unsalted butter, room temperature
- 1 tsp salt
- 1 tsp vanilla extract
- 6 C powdered sugar
- 1/4 C blackberry preserves, plus extra for topping
- 4–6 TBSP heavy cream, room temperature
Instructions
For Chocolate Cupcakes
- Preheat oven to 350°F and line two cupcake pans with liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
- Stir the buttermilk and vanilla together and set aside.
- Brew one cup of strong hot coffee.
- In a stand mixer with the paddle attachment, mix the oil and sugar on medium for 2 minutes.
- Add the eggs and yolk and mix until combined.
- Alternate adding the dry ingredients and the buttermilk mixture to the batter, starting and ending with the dry ingredients.
- With the mixer on low, slowly pour in the hot coffee and mix until incorporated.
- Finish by folding the batter gently with a rubber spatula to ensure everything is combined.
- Fill the cupcake liners evenly and bake for 18–20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
- Allow cupcakes to cool completely before frosting.
For the Blackberry American Buttercream
- Beat the room-temperature butter in a stand mixer for about 10 minutes, scraping down the bowl halfway through.
- Add the salt and vanilla and mix to combine.
- Add the powdered sugar in two additions, mixing about 3 minutes after each addition until smooth.
- Mix in the blackberry preserves until evenly blended.
- Add heavy cream a tablespoon or two at a time until you reach the desired consistency (thicker for piping, softer for spreading).
- Frost the cooled cupcakes, add an extra swirl of preserves on top if desired, and serve.
Notes
You can substitute hot water for the coffee or use decaf if preferred.
Store frosted cupcakes in the refrigerator for up to one week, or keep unfrosted cupcakes at room temperature for 1–2 days.
Check out these other cupcake recipes: Chocolate Nutella Cupcakes, Vanilla Cereal Milk Cupcakes, and Chocolate Espresso Cupcakes.
