Description
Classic chocolate cupcakes topped with fluffy blackberry American buttercream and a swirl of blackbery preserves.
Ingredients
Scale
For the Chocolate Cupcakes
- 2 1/2 C All Purpose Flour
- 1 C Dark Cocoa Powder
- 2 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Salt
- 1/2 C Vegetable Oil
- 2 C Granulated Sugar
- 2 Lg Eggs, + 1 Egg Yolk, at room temperature
- 1 1/2 C Buttermilk, at room temperature
- 2 tsp Vanilla Extract
- 1 C Strong Brewed Coffee, hot
For the Blackberry American Buttercream
- 1 1/2 C (3 Sticks) Unsalted Butter, at room temperature
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 6 C Powdered Sugar
- 1/4 C Blackberry Preserves, + more for topping
- 4–6 TBSP Heavy Cream, at room temperature
Instructions
For Chocolate Cupcakes
- Preheat oven to 350 and line 2 cupcake pans with liners
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Stir together the buttermilk and vanilla, set aside.
- Brew some strong coffee.
- In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on medium for 2 minutes.
- Add the eggs, and yolk. Mix to combine.
- Alternate adding the dry ingredients and the buttermilk mixture. Start and end with dry ingredients.
- Turn mixer to low and slowly pour in the hot coffee.
- Do a final mix with a rubber spatula to make sure everything is combined.
- Pour into cupcake pans.
- Bake for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let cool completely.
For the Blackberry American Buttercream
- In the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes. Scrape down the bowl halfway through and as necessary.
- Add the salt and vanilla. Mix to combine.
- Add the powdered sugar 1/2 at a time, mixing for three minutes after each addition.
- Mix in the blackberry preserves.
- Add in the heavy cream, 1-2 TBSP at a time until you reach your desired consisitency.
- Frost the cupcakes and serve.
Notes
*You may sub hot water for the coffee or use decaf!
*Cupcakes will keep in the fridge for up to a week or on the counter for 1-2 days.