Print

Blackberry Lavender Chocolate Cupcakes Recipe

Print Recipe

★★★★★

5 from 139 reviews

Delight in these rich and moist Blackberry Lavender Chocolate Cupcakes, featuring a luscious cocoa-infused batter and a fragrant lavender blackberry buttercream frosting. Perfect for special occasions or an indulgent treat, these cupcakes combine the deep flavors of chocolate and coffee with the floral notes of culinary lavender and the sweet tartness of blackberry jam.

Ingredients

Scale

For the Chocolate Cupcakes

  • 2 ½ cups (300g) All Purpose Flour
  • 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 Extract
  • 3/4 cup Dutch Processed Cocoa Powder
  • 3/4 cup Hot Freshly Brewed Coffee

For the Lavender Blackberry Buttercream

  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cupcake pans with cupcake liners, ensuring space for about 24 cupcakes.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In another large bowl, whisk eggs, sugar, sour cream, vegetable oil, and vanilla extract until smooth and fully integrated.
  4. Prepare Cocoa Mixture: In a small bowl or a 2-cup liquid measuring cup, whisk together the Dutch processed cocoa powder and freshly brewed hot coffee until smooth. Let it rest for 2 minutes to enhance flavor and blend fully.
  5. Incorporate Cocoa Mixture: Add the cocoa and coffee mixture to the wet ingredients bowl, then gently whisk to achieve a smooth, well-mixed batter.
  6. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with dry ingredients and mix until the batter is smooth and uniform without overmixing.
  7. Fill and Bake: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
  8. Prepare Lavender Sugar: Place 2 cups of confectioners sugar and culinary lavender into a food processor. Process for 3 to 4 minutes until the lavender is finely ground and no large pieces remain. Sift the mixture through a fine mesh sieve to remove any large lavender bits and discard those pieces. Set aside the refined lavender sugar.
  9. Beat Butter: Using a stand mixer fitted with a whisk attachment, beat the unsalted butter on high speed until it doubles in volume and becomes light and fluffy, about 3 to 5 minutes.
  10. Add Sugars and Jam: Lower the mixer speed to low and gradually add the lavender confectioners sugar along with the remaining 5 cups of confectioners sugar. Once fully incorporated, add blackberry jam and a pinch of salt. Increase speed to medium and beat until the frosting is smooth, well-combined, and fluffy.
  11. Frost Cupcakes: Use a piping bag or a spatula to frost the cooled cupcakes generously with the lavender blackberry buttercream. Serve and enjoy!

Notes

  • Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
  • For stronger lavender flavor, gently toast the culinary lavender before processing, but avoid burning it.
  • Use freshly brewed hot coffee for the best flavor extraction in the chocolate batter.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Keywords: blackberry cupcakes, lavender chocolate cupcakes, chocolate cupcakes with lavender buttercream, blackberry jam frosting, floral cupcakes, homemade chocolate cupcakes

Find it online: https://freshrecipehub.com/blackberry-lavender-chocolate-cupcakes-recipe/