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Blackberry Lavender Chocolate Cupcakes Recipe

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★★★★★

4.6 from 128 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/blackberry-lavender-chocolate-cupcakes-recipe/