Introduction

These Blackberry Lavender Chocolate Cupcakes offer a delightful twist on classic chocolate cupcakes. Infused with fragrant lavender and sweet blackberry jam, they provide a perfect balance of rich and floral flavors that will impress any crowd.

Three chocolate cupcakes in white paper liners sit on a white marbled surface. Each cupcake has a thick swirl of light purple frosting with a smooth, creamy texture, topped with a single shiny blackberry and a small sprig of lavender sticking out at the back. The frosting is piped in multiple ruffled layers that create a soft, wavy look. Small pieces of lavender are scattered around the cupcakes on the white marbled surface. The background is plain and light, making the purple and dark colors of the cupcakes stand out. 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
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 (regular cocoa can be used too)
¾ cup Hot Freshly Brewed Coffee
7 cups Confectioners Sugar (sifted)
¼ cup Culinary Lavender
2 cups Unsalted Butter (at room temperature)
¾ cup Blackberry Jam
Pinch of Salt

Instructions

Step 1: Preheat your oven to 350°F and line two cupcake pans with liners, preparing for 24 cupcakes. In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
Step 2: In another large bowl, whisk the eggs, sugar, sour cream, vegetable oil, and vanilla until smooth and well combined.
Step 3: In a small bowl or liquid measuring cup, mix the hot coffee and cocoa powder until smooth. Let sit for 2 minutes, then combine this cocoa mixture with the wet ingredients and mix until smooth.
Step 4: Add the wet ingredients into the dry ingredients and stir until the batter is smooth. Fill cupcake liners about two-thirds full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
Step 5: For the lavender blackberry buttercream, process 2 cups of confectioners sugar with the lavender in a food processor for 3-4 minutes until no large lavender pieces remain. Sift the sugar to remove any large pieces and set aside.
Step 6: Beat the room temperature butter on high speed until it doubles in volume and becomes light and fluffy.
Step 7: Lower the mixer speed and slowly add the lavender confectioners sugar along with the remaining 5 cups of confectioners sugar. Beat until fully incorporated.
Step 8: Add the blackberry jam and a pinch of salt, then beat again until the frosting is smooth and well combined.
Step 9: Pipe the buttercream onto the cooled cupcakes and serve.

Tips & Variations

For a more intense lavender flavor, increase the culinary lavender slightly but be careful not to overpower the chocolate.
If you don’t have coffee, warm water can be substituted but coffee enhances the chocolate’s depth.
The blackberry jam can be swapped with raspberry or strawberry preserves for a different berry twist.
Make sure your butter is at room temperature to achieve the fluffiest buttercream.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The frosting can be refreshed by lightly warming and re-whipping if needed.

How to Serve

Three chocolate cupcakes sit side by side on a white marbled surface, each wrapped in brown paper liners. Each cupcake has a thick, swirled layer of light purple-pink frosting with a slightly textured appearance, topped with a shiny black blackberry and a small sprig of dried lavender. The background is plain and light, letting the cupcakes stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, regular cocoa powder can be used but it may result in a slightly different flavor and color. Dutch processed cocoa gives a smoother, more mellow chocolate taste.

How do I prevent the lavender from being too strong in the frosting?

Processing the lavender finely and sifting the sugar removes larger pieces, which helps to moderate the flavor. Start with the recommended amount and adjust in future batches if needed.