Description
Delight in these rich and moist Chocolate Cupcakes topped with a luscious Blackberry Buttercream frosting. Perfectly balanced with deep cocoa flavors and the sweet-tart burst of blackberry jam, these cupcakes are an irresistible treat for any occasion.
Ingredients
Scale
Cupcakes
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk
Blackberry Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons blackberry jam
- Fresh blackberries (for garnish, optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well blended.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, stirring until just combined to avoid overmixing and maintain cupcake tenderness.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Buttercream: Beat the softened unsalted butter until creamy using a mixer. Gradually add powdered sugar and beat until the mixture is fluffy. Stir in the vanilla extract and blackberry jam, adjusting the consistency with milk if necessary to achieve spreadable frosting.
- Frost and Garnish: Spread the blackberry buttercream over the cooled cupcakes evenly and garnish each with fresh blackberries for an elegant touch.
Notes
- Ensure that the butter is softened to room temperature before making the buttercream for a smooth texture.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- If blackberry jam is too thick, slightly warm it before adding to the frosting to blend easier.
- Use fresh blackberries for garnish to enhance the flavor and presentation.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
