Can I use frozen blackberries instead of fresh ones?

Yes, you sure can! If fresh berries aren’t in season, frozen blackberries work just fine in this Chocolate Cupcakes with Fresh Blackberry Buttercream Recipe . But there’s a trick to it— thaw them completely and drain any extra juice before mixing them into the buttercream. Too much liquid will make the frosting runny and hard to pipe. To get the best flavor and color, mash the thawed berries slightly and strain out the seeds if you want a smoother texture.

How do I keep the buttercream from separating?

Buttercream can sometimes act up, but don’t worry—it’s fixable. If the mixture looks curdled or separated, just keep beating! Often, it just needs more whipping time to bring it all together. Also, make sure the butter is softened, not melted . Too cold or too warm butter will throw off the consistency. And if you’re adding blackberry juice or lime juice, do it slowly and in small amounts. That way, everything blends evenly.

What’s the best chocolate for moist cupcakes?

For this Chocolate Cupcakes with Fresh Blackberry Buttercream Recipe , the winner is hands-down semi-sweet chocolate with 35–60% cacao. It melts smoothly, adds depth, and keeps the cupcakes moist without overpowering the blackberry buttercream. Skip dark or extra-bitter chocolates—they can dry out the texture and throw off the balance.

Can I make these cupcakes ahead of time?

Definitely! You can bake the cupcakes a day or two ahead and store them at room temperature in an airtight container. For longer storage, freeze the unfrosted cupcakes and refrigerate the buttercream separately. Then, when it’s time to serve, just thaw, frost, and enjoy. These cupcakes stay delicious for days without losing that fresh-baked taste!

Chocolate Cupcakes with Fresh Blackberry Buttercream Recipe

Description

This Chocolate Cupcakes with Fresh Blackberry Buttercream Recipe blends rich, moist chocolate cupcakes with a naturally fruity, vibrant buttercream made from real blackberries. It’s the perfect indulgent dessert for any occasion.

Ingredients

For the cupcakes:
2 ½ ounces semi-sweet chocolate, chopped
3 tablespoons canola oil
¼ cup granulated sugar
1 large egg
¼ + ⅛ teaspoon vanilla extract
6 tablespoons all-purpose flour
½ teaspoon baking powder
Pinch of salt

For the buttercream:
5 tablespoons unsalted butter, softened
½ cup powdered sugar
12–15 fresh blackberries, washed and dried
1 drop almond extract
¼ teaspoon lime zest
Lime juice, as needed

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with 4 cupcake liners.
Melt the chopped chocolate with oil in a microwave-safe bowl in 30-second bursts, stirring between each.
Stir in the sugar and vanilla extract, letting the mix cool slightly.
Whisk in the egg until smooth.
Sift in flour, baking powder, and salt. Mix until just combined.
Divide the batter into liners and bake for 20–22 minutes, or until a toothpick comes out with moist crumbs.
Cool completely before frosting.

To make the frosting:
Beat butter until fluffy. Add powdered sugar and almond extract, and continue mixing.
Add blackberries and beat until broken down. Strain beforehand if you want a smooth texture.
Add lime zest and a drop or two of lime juice to adjust consistency.
Frost cooled cupcakes using a knife or piping bag. Garnish with lime zest or fresh berries if desired.

Notes

If you want a smooth frosting, strain the blackberries to remove seeds before mixing.
The cupcakes are best enjoyed at room temperature and can be stored for 2 days in an airtight container.

Prep Time: 30 minutes
Cook Time: 20–22 minutes
Category: Dessert
Method: Baking, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 478
Sugar: 37g
Sodium: 84mg
Fat: 31g
Saturated Fat: 13g
Unsaturated Fat: 17g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg

Keywords: Chocolate cupcakes, blackberry buttercream, cupcake recipe, fruity frosting, homemade cupcakes, chocolate desserts