Blackberry Lavender Chocolate Cupcakes Recipe
Indulge in these rich and moist Blackberry Lavender Chocolate Cupcakes, featuring a decadent chocolate base infused with freshly brewed coffee and topped with a fragrant blackberry lavender buttercream. Perfectly balanced with floral notes and luscious berry sweetness, these cupcakes offer a delightful twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Ingredients
- 2 ½ cups (300g) All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- ½ cup Vegetable Oil
- 2 tsp Vanilla Extract
- ¾ cup Dutch Processed Cocoa Powder (or regular cocoa powder)
- ¾ cup Hot Freshly Brewed Coffee
Lavender Blackberry Buttercream
- 7 cups Confectioners Sugar (sifted)
- ¼ cup Culinary Lavender
- 2 cups Unsalted Butter (at room temperature)
- ¾ cup Blackberry Jam
- Pinch of Salt
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). Line two cupcake pans with cupcake liners (24 total). In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk the eggs, sugar, sour cream, vegetable oil, and vanilla extract until smooth and thoroughly combined, ensuring a creamy mixture without lumps.
- Combine Cocoa and Coffee: In a small bowl or a 2-cup measuring cup, blend the hot freshly brewed coffee with the Dutch processed cocoa powder. Whisk until the mixture is smooth and uniform. Let it rest for 2 minutes to meld flavors.
- Incorporate Cocoa Mixture: Pour the cocoa-coffee blend into the wet ingredients bowl and mix until fully smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients bowl and stir gently until the batter is smooth and no dry streaks remain.
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Lavender Sugar: Place 2 cups of confectioners sugar and the culinary lavender into a food processor. Process for 3-4 minutes until the lavender is finely ground and no large pieces remain. Sift the lavender sugar through a fine mesh sieve to discard any residual large lavender pieces. Set aside.
- Whip the Butter: Using a stand mixer fitted with the whisk attachment, beat the room-temperature unsalted butter on high speed until it doubles in volume and becomes light and fluffy, about 3-4 minutes.
- Add Sugars and Flavor: On low speed, gradually incorporate the lavender sugar along with the remaining 5 cups of confectioners sugar into the whipped butter. Once fully mixed, add blackberry jam and a pinch of salt, then beat on medium speed until the frosting is smooth, creamy, and well combined.
- Frost the Cupcakes: Using a piping bag or a spatula, apply the lavender blackberry buttercream generously on the cooled cupcakes. Decorate as desired and serve.
Notes
- For best results, use freshly brewed hot coffee to intensify the chocolate flavor in the cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- The culinary lavender should be food-grade to ensure safety and the best flavor.
- You can substitute Dutch-processed cocoa with regular cocoa powder but expect a slightly different flavor profile.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- This recipe yields approximately 24 standard-sized cupcakes.
Keywords: blackberry chocolate cupcakes, lavender buttercream, chocolate cupcakes, floral cupcakes, dessert, homemade cupcakes, blackberry jam frosting
