Blackberry Lavender Chocolate Cupcakes Recipe

Introduction

These Blackberry Lavender Chocolate Cupcakes offer a delightful twist on classic chocolate treats. Rich cocoa cupcakes are topped with a fragrant lavender buttercream swirled with sweet blackberry jam, making them a perfect dessert for any occasion.

Ingredients

• 2 ½ cups (300g) All Purpose Flour (measured correctly)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt
• 2 Eggs
• 2 cups Sugar
• 1 cup Sour Cream
• ½ cup Vegetable Oil
• 2 tsp Vanilla
• ¾ cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
• ¾ cup Hot Freshly Brewed Coffee
• 7 cups Confectioners Sugar (sifted)
• ¼ cup Culinary Lavender
• 2 cups Unsalted Butter (at room temperature)
• ¾ cup Blackberry Jam
• Pinch of Salt

Instructions

1. Step 1: Preheat your oven to 350°F. Line two cupcake pans with liners to prepare for 24 cupcakes. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Step 2: In a separate bowl, whisk the eggs, sugar, sour cream, vegetable oil, and vanilla until smooth and well combined.
3. Step 3: In a small bowl or liquid measuring cup, combine the hot coffee and cocoa powder, whisking until smooth. Let it sit for 2 minutes.
4. Step 4: Pour the cocoa mixture into the wet ingredients and mix until smooth.
5. Step 5: Add the wet ingredients to the dry ingredients and stir until smooth. Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
7. Step 7: For the lavender sugar, process 2 cups of confectioners sugar with the culinary lavender in a food processor for 3-4 minutes. Sift through a fine mesh sieve to remove large pieces of lavender and set aside the infused sugar.
8. Step 8: Beat the room temperature butter on high speed until it doubles in volume and looks light and fluffy.
9. Step 9: On low speed, gradually add the lavender-infused sugar followed by the remaining 5 cups of confectioners sugar. Once incorporated, add the blackberry jam and a pinch of salt. Beat until fully combined.
10. Step 10: Pipe the lavender blackberry buttercream onto the cooled cupcakes and serve.

Tips & Variations

• Use regular cocoa powder if Dutch processed is not available, adjusting baking soda accordingly for best rise.
• For a stronger lavender flavor, add more culinary lavender when infusing the sugar, but avoid bitterness.
• Try swapping blackberry jam with raspberry or blueberry preserves for a different fruit twist.
• Make sure butter is at room temperature for a smooth and fluffy buttercream.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving. Buttercream can be gently whipped again before piping if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but be sure it contains xanthan gum or another binder for best texture.

How do I grind culinary lavender safely?

Use a clean food processor or spice grinder to pulse the lavender until fine, then sift to remove any large pieces to avoid bitterness and ensure a smooth frosting.

Blackberry Lavender Chocolate Cupcakes Recipe

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Delight in these decadent Blackberry Lavender Chocolate Cupcakes featuring moist chocolate cake infused with rich cocoa and coffee, topped with a fragrant lavender blackberry buttercream. Perfectly balanced with floral notes and fruity sweetness, these cupcakes make an elegant treat for any occasion.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Cupcakes

• 2 ½ cups (300g) All Purpose Flour (measured correctly)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 Eggs
• 2 cups Sugar
• 1 cup Sour Cream
• 1/2 cup Vegetable Oil
• 2 tsp Vanilla Extract
• 3/4 cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
• 3/4 cup Hot Freshly Brewed Coffee

Lavender Blackberry Buttercream

• 7 cups Confectioners Sugar (sifted)
• 1/4 cup Culinary Lavender
• 2 cups Unsalted Butter (at room temperature)
• 3/4 cup Blackberry Jam
• Pinch of Salt

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cupcake pans with cupcake liners to make 24 cupcakes.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt until combined. Set aside.
3. Mix Wet Ingredients: In a separate large bowl, whisk eggs, sugar, sour cream, vegetable oil, and vanilla extract until smooth and well combined.
4. Combine Cocoa and Coffee: In a small bowl or measuring cup, whisk together hot freshly brewed coffee and cocoa powder until smooth. Let sit for 2 minutes.
5. Integrate Wet Ingredients: Add the cocoa-coffee mixture to the wet ingredients bowl and mix until smooth.
6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and stir until smooth and fully incorporated.
7. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
8. Prepare Lavender Sugar: Place 2 cups of confectioners sugar and culinary lavender in a food processor. Process for 3-4 minutes until lavender is finely ground. Sift the mixture through a fine mesh sieve to remove any large lavender pieces. Discard solids and set sugar aside.
9. Beat Butter: In a stand mixer fitted with a whisk attachment, beat the room temperature butter on high until it doubles in volume and becomes light and fluffy.
10. Add Sugar and Jam: Lower mixer speed to low. Gradually add the lavender sugar and remaining 5 cups of confectioners sugar, beating to incorporate. Add blackberry jam and a pinch of salt, then beat until the frosting is smooth and fully combined.
11. Frost Cupcakes: Pipe or spread the lavender blackberry buttercream onto cooled cupcakes and serve.

Notes

• For intense chocolate flavor, use Dutch processed cocoa powder, but regular cocoa can substitute.
• Allow cupcakes to cool fully before applying buttercream to prevent melting.
• Culinary lavender must be food-grade and finely processed to avoid large bits in the frosting.
• Blackberry jam can be replaced with any berry jam for different flavors.
• Storage: Keep frosted cupcakes refrigerated for up to 3 days or freeze unfrosted cupcakes up to 2 months.

Keywords: Blackberry lavender cupcakes, chocolate cupcakes, lavender buttercream, berry chocolate dessert, floral chocolate cupcakes