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chocolate cupcakes

Chocolate Blackberry Cupcakes

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  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 24 Cupcakes 1x


Classic chocolate cupcakes topped with fluffy blackberry American buttercream and a swirl of blackbery preserves.



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
  • 46 TBSP Heavy Cream, at room temperature


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.


*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.