Introduction

These Blackberry Lavender Chocolate Cupcakes combine rich, moist chocolate with a delicate floral buttercream and a burst of blackberry jam. They are perfect for special occasions or anytime you want to impress with a unique and flavorful treat.

The image shows a single cupcake with a golden yellow base that has a soft, slightly crumbly texture. On top is a thick swirl of light purple frosting with a smooth and creamy texture, stacked in about three to four layers. The frosting is decorated with a small black blackberry and two sprigs of purple lavender flowers standing upright. The cupcake rests on a white marbled surface with a soft-focused background showing another cupcake and a white vase. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3/4 cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
3/4 cup Hot Freshly Brewed Coffee
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

Step 1: Preheat the oven to 350°F. Line two cupcake pans with liners to prepare for 24 cupcakes.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In another large bowl, whisk the eggs, sugar, sour cream, vegetable oil, and vanilla until smooth and well combined.
Step 4: In a small bowl or liquid measuring cup, combine the hot coffee and cocoa powder, whisking until smooth. Let it sit for 2 minutes.
Step 5: Add the cocoa mixture to the wet ingredients and mix until smooth.
Step 6: Pour the wet ingredients into the dry ingredients bowl and stir until combined and smooth.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Step 9: For the lavender sugar, process 2 cups of confectioners sugar with the culinary lavender in a food processor for 3-4 minutes until the lavender is finely incorporated. Sift and discard any large pieces left behind. Set aside the lavender sugar.
Step 10: Using a stand mixer with the whisk attachment, beat the butter on high until light and fluffy, about 3-5 minutes.
Step 11: Lower the mixer speed and gradually add the lavender sugar along with the remaining 5 cups of confectioners sugar. Beat until fully combined.
Step 12: Add the blackberry jam and a pinch of salt, then beat again until smooth and well incorporated.
Step 13: Pipe the buttercream onto the cooled cupcakes and serve.

Tips & Variations

Use regular cocoa powder if you don’t have Dutch processed cocoa; the flavor will still be rich.
For a stronger lavender taste, increase the culinary lavender by a tablespoon, but be careful not to overpower the chocolate.
Substitute blackberry jam with raspberry or blueberry jam for a different fruity twist.
Make sure the butter is at room temperature to get a smooth and creamy buttercream.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. The frosting can also be frozen separately for up to 1 month and whipped again before use.

How to Serve

A single cupcake sits on a white marbled surface, with a light golden yellow base that looks soft and spongy. It is topped with two thick swirls of smooth, light purple frosting that have a creamy texture. Two small purple lavender sprigs stand upright from the frosting, next to a shiny blackberry that is deep black with a hint of gloss. In the background, there are two more cupcakes slightly out of focus with the same frosting, also on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend in an equal amount, but make sure it contains xanthan gum for best results.

Can I use dried lavender instead of culinary lavender?

Only use culinary-grade dried lavender for safety and flavor purposes. Other dried lavenders may be treated with chemicals and are not recommended for cooking.