Blackberry Lavender Chocolate Cupcakes

A fusion of tart blackberries, fragrant lavender, and rich chocolate in a single intoxicatingly-delicious cupcake.

Experience this harmonious blend of juicy blackberries and fragrant lavender atop a moist and fluffy chocolate cupcake. Savor each mouthful as it delivers a delightful array of flavors, where the sweetness of the berries meets the subtle floral undertones of lavender, perfectly complemented by the rich, velvety chocolate. Treat yourself to a moment of pure bliss with every bite of this irresistible delight: Blackberry Lavender Chocolate Cupcakes

Blackberry Lavender Chocolate Cupcakes

Lavender and blackberry offer a delightful harmony of flavors when incorporated into chocolate desserts. The delicate floral notes of lavender complement the rich, earthy taste of dark chocolate, adding a subtle complexity to the sweetness. Meanwhile, the tartness of blackberries provides a refreshing contrast, balancing the richness of chocolate with a burst of fruity freshness. Whether infused into ganache, folded into brownie batter, or used as a topping, these ingredients elevate chocolate desserts, creating a nuanced and satisfying culinary experience. Their pairing adds depth and dimension, appealing to those who appreciate the marriage of bold and subtle flavors in their sweet treats, such as these Blackberry Lavender Chocolate Cupcakes!

Grab the ingredients & bake some this weekend! Bakers: Karla & Frank

On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.

On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.

Chocolate Cupcakes

• 2 ½ cups (300g) all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp coarse kosher or sea salt

• 2 eggs (110g out of shell)

• 2 cups (400g) sugar

• 1 cup sour cream

• ½ cup vegetable oil

• 2 tsp vanilla

• ¾ cup Dutch processed cocoa powder (regular cocoa can be used too)

• ¾ cup hot freshly-brewed coffee

Lavender Blackberry Buttercream

• 7 cups (840g) confectioners sugar, sifted

• 1 tbsp lavender extract

• 2 cups unsalted butter, at room temperature

• ¾ cup blackberry jam (not jelly)

• pinch of coarse kosher or sea salt

Garnish

• Fresh blackberries

• Edible greenery of your choice (lavender, rosemary sprigs, mint leaves, etc.)

Decorating cupcakes is always the fun part!

Chocolate Cupcakes

Getting the wet ingredients all cozy together, blending in the rich espresso-chocolate mixture

1. Preheat your oven to 350°F (175°C) and line 24 regular-size muffin cups with paper baking cups. In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt until evenly distributed. This ensures even leavening and flavor throughout the cupcakes.

2. In another large bowl, use an electric mixer on low speed to beat together the eggs, granulated sugar, sour cream, vegetable oil, and vanilla extract until the mixture is smooth and well combined. This step ensures that the wet ingredients are thoroughly mixed, resulting in a uniform texture in the cupcakes.

3. In a small bowl, whisk together the hot coffee and cocoa powder until the cocoa is fully dissolved. This mixture adds richness and depth of flavor to the cupcakes. Incorporate the cocoa mixture into the wet ingredients, stirring until well blended. This step ensures that the chocolate flavor is evenly distributed throughout the batter.

4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cupcakes, so it’s important to mix until just blended. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This ensures uniformity in size and baking.

5. Bake the cupcakes in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This cooling step prevents the cupcakes from becoming soggy and helps them set properly.

Lavender Blackberry Buttercream

A cupcake has to have a topping, doesn’t it? Blackberry & lavender frosting.

1. In a large mixing bowl, use an electric mixer on medium speed to beat the unsalted butter until light and fluffy, about 2 to 3 minutes. Gradually add the confectioners’ sugar, mixing until well blended. This step incorporates air into the butter, resulting in a light and airy buttercream.

2. Stir in the lavender extract until fully incorporated, followed by the blackberry jam and a pinch of salt. Mix until the buttercream is smooth and uniform in color. This step adds floral and fruity flavors to the buttercream, complementing the chocolate cupcakes perfectly.

3. Frost the cooled cupcakes with the lavender blackberry buttercream using a piping bag or spatula. Garnish as desired and enjoy the delightful combination of flavors in every bite!

Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.

• Cute cake stand (You can find many great kitchen goodies at this Virginia antique store.)

• Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)

• Stand mixer (An electric hand mixer can also be used.)

• Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)

• Kitchen scale (Ingredients should be weighed rather than relying on volume.)

• Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)

• Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)

• Piping bags (I like the control that these medium-sized piping bags provide.)

• Round piping tip set (This is a nice set for many applications. We just cut the tips of our bag this time, but piping tips are recommended for more precision.)

• Whisk (This is a standard for combining dry ingredients.)

• Silicone spatula set (These are great for loading your piping bag with frosting and other tasks.)

• Wire cooling rack (Every kitchen needs at least two.)

Mmmmmmm…