Blackberry Chocolate Cupcakes with Fresh Blackberry Buttercream
These Blackberry Chocolate Cupcakes with Fresh Blackberry Buttercream are easy chocolate cupcakes made with cocoa powder, yogurt, and a simple oil-based batter, then topped with creamy homemade blackberry buttercream.
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It’s a homemade dessert to make ahead for summer parties, birthdays, baby showers, afternoon gatherings, or holiday desserts.
If you are making this for baby showers, find more pink baby shower food ideas here!
How to Make Blackberry Chocolate Cupcakes with Fresh Blackberry Buttercream
Ingredients you’ll need for Chocolate Cupcakes
Ingredients you’ll need for Fresh Blackberry Buttercream
Step-by-Step Guide
1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together granulated sugar, brown sugar, egg, oil, and yogurt until smooth.
4. Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
5. Transfer batter to a piping bag (optional) and fill liners about ¾ full.
6. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.
8. Beat softened butter until light and creamy (about 2–3 minutes).
9. Gradually add powdered sugar and continue beating until smooth and fluffy.
10. Add fresh blackberries and a pinch of salt.
11. Mix until the berries break down and the frosting turns a natural purple shade.
(You can blend berries first for a smoother texture if desired.)
12. Pipe or spread buttercream onto completely cooled cupcakes.
13. Decorate with fresh blackberries for a clean, elevated finish.
14. Store in an airtight container in the refrigerator. Bring to room temperature before serving.
Serve & Enjoy!
Important Recipe Notes
- Cool the cupcakes completely before adding the buttercream. Warm cupcakes can melt the frosting and make it difficult to pipe.
- Use room-temperature ingredients for the cupcake batter, especially the egg and yogurt, to help everything mix evenly.
- Do not overmix the batter. Mix just until the dry ingredients are incorporated to keep the cupcakes soft and tender.
- Use very soft butter for the buttercream so it becomes smooth and fluffy when beaten.
- Adjust the powdered sugar as needed. Start with 1½ cups and add more if the frosting needs to be thicker for piping.
- For smoother frosting, blend the blackberries first and strain out the seeds before mixing them into the buttercream.
- Fresh blackberries work best for the buttercream, but make sure they are not overly wet. Pat them dry before using.
- Store frosted cupcakes in the refrigerator in an airtight container and let them sit at room temperature for a few minutes before serving.
Blackberry Chocolate Cupcakes with Fresh Blackberry Buttercream
Ingredients
Chocolate Cupcakes
- ¾ cup all-purpose flour 95 g
- ¼ cup unsweetened cocoa powder 25 g
- ¾ teaspoon baking soda ≈4 g
- ¼ teaspoon salt ≈1 g
- ½ cup granulated sugar 100 g
- ¼ cup brown sugar 50 g
- 1 large egg ≈50 g, room temperature
- ⅓ cup neutral oil 80 ml / ≈70 g
- ½ cup plain yogurt 120 ml / ≈120 g
Fresh Blackberry Buttercream
- ½ cup unsalted butter very soft (115 g)
- 1½–2 cups powdered sugar 180–240 g
- ½–¾ cup fresh blackberries 75–110 g
- Pinch of salt
Instructions
Prepare the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, egg, oil, and yogurt until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Transfer batter to a piping bag (optional) and fill liners about ¾ full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Make the Blackberry Buttercream
- Beat softened butter until light and creamy (about 2–3 minutes).
- Gradually add powdered sugar and continue beating until smooth and fluffy.
- Add fresh blackberries and a pinch of salt.
- Mix until the berries break down and the frosting turns a natural purple shade.Beat softened butter until light and creamy (about 2–3 minutes). Gradually add powdered sugar and continue beating until smooth and fluffy. Add fresh blackberries and a pinch of salt. Mix until the berries break down and the frosting turns a natural purple shade.
- (You can blend berries first for a smoother texture if desired.)
Assemble
- Pipe or spread buttercream onto completely cooled cupcakes.
- Decorate with fresh blackberries for a clean, elevated finish.
- Store in an airtight container in the refrigerator. Bring to room temperature before serving.
