Table of Contents
introduction
These Blackberry Lavender Chocolate Cupcakes mix deep chocolate with bright blackberries and soft lavender. They taste rich, fruity, and floral. They work for tea, dessert, or a small party. Try them with a warm drink like a simple 5-ingredient hot chocolate for a cozy treat.
why make this recipe
Make this recipe when you want a cupcake that feels special but stays easy. The cake is a simple chocolate base. The blackberry filling adds fresh fruit flavor. The lavender buttercream adds a gentle floral note. You can make the cupcakes for guests or a quiet dessert at home.
how to make Blackberry Lavender Chocolate Cupcakes
- Infuse the cream: Heat heavy cream and dried lavender on low until it just starts to simmer. Turn off the heat. Let the lavender steep for 20 minutes. Strain out the lavender and cool the cream completely.
- Mix dry ingredients: Preheat oven to 350°F (175°C). Line a cupcake pan. In a large bowl, whisk together flour, sugar, Dutch cocoa, baking soda, and salt.
- Add wet ingredients: Add the egg, buttermilk, oil, and vanilla. Mix until combined. Slowly stir in hot water or hot coffee until the batter is smooth. The batter will be thin. The batter is similar to a basic bizcocho de chocolate but richer from the cocoa.
- Bake: Fill liners about two thirds full. Bake 18–20 minutes, until the tops spring back. Cool completely on a wire rack.
- Make blackberry filling: Cook blackberries, 1 Tbsp sugar, and lemon juice over medium heat for 8–10 minutes. Mash as they soften. Let cool slightly. Core each cupcake and fill with the compote.
- Make lavender buttercream: Beat butter for 3 minutes until pale and fluffy. Add powdered sugar gradually, then add the cooled lavender-infused cream and vanilla. Whip on high 3–5 minutes until light and airy.
- Finish: Pipe the lavender buttercream onto the filled cupcakes. Garnish with a fresh blackberry or a few dried lavender buds.
Ingredients :
1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup Dutch-processed cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 large egg, ½ cup buttermilk, ½ cup vegetable oil, 1 tsp vanilla extract, ½ cup hot water or hot coffee, 1 cup fresh blackberries, 1 Tbsp granulated sugar (for blackberry filling), 1 tsp lemon juice, 1 cup unsalted butter, softened (for frosting), 3 cups powdered sugar, sifted, 2 Tbsp heavy cream, 1 Tbsp dried culinary lavender, 1 tsp vanilla extract (for frosting)
Directions :
Heat the heavy cream and culinary lavender in a small saucepan over low heat until just beginning to simmer. Remove from heat and steep for 20 minutes. Strain out lavender buds and let the cream cool completely., Preheat oven to 350°F (175°C) and line a cupcake pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add egg, buttermilk, oil, and vanilla. Mix until combined, then slowly stir in the hot water until smooth., Fill cupcake liners about ⅔ full. Bake for 18–20 minutes, until the tops spring back when touched. Cool completely on a wire rack., Cook blackberries, sugar, and lemon juice in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Cool slightly. Core the center of each cupcake and fill with the blackberry compote., Beat butter for 3 minutes until pale and fluffy. Gradually add powdered sugar, cooled infused cream, and vanilla. Whip on high for 3–5 minutes until light and airy., Pipe lavender buttercream onto filled cupcakes. Garnish with a fresh blackberry or a few dried lavender buds if desired.
how to serve Blackberry Lavender Chocolate Cupcakes
Serve at room temperature. Place one cupcake on a small plate. Add a fresh blackberry on top or a light dusting of cocoa. These cupcakes go well with tea, coffee, or a warm drink such as a 5-ingredient hot chocolate. Serve within a few hours for best texture.
how to store Blackberry Lavender Chocolate Cupcakes
Store in an airtight container in the fridge for up to 3 days. Bring cupcakes to room temperature before serving for best flavor. You can freeze unfrosted cupcakes for up to 2 months; thaw and then fill and frost when ready.
tips to make Blackberry Lavender Chocolate Cupcakes
- Use fresh blackberries for the best fruit flavor.
- Let the lavender cream cool fully before adding to butter, or the frosting will be too soft.
- Do not overfill the liners; the filling will add volume.
- If you like stronger lavender flavor, add a little extra dried lavender to the cream, but taste the cream first.
- Pair with a warm cup of 5-ingredient hot chocolate for a cozy combo.
variation (if any)
- Lemon glaze: Skip the buttercream and drizzle a simple lemon glaze over the filled cupcakes.
- White chocolate frosting: Use melted white chocolate in the buttercream for a sweeter, creamier top.
- Raspberry or blackberry jam: Swap the fresh compote for store-bought jam in a pinch.
FAQs
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first, then cook them down to the compote. Frozen berries make a looser filling.
Q: Can I skip the lavender?
A: Yes. You can make a plain chocolate buttercream or add a teaspoon of vanilla instead.
Q: How do I prevent the frosting from being too soft?
A: Make sure the lavender cream is cool and the butter is cold but soft. Chill the frosting for 10–15 minutes if it gets too soft while you work.
Q: Can I make these for a larger batch?
A: Yes. Double the recipe ingredients and bake in more pans, watching the baking time closely.
Blackberry Lavender Chocolate Cupcakes
Ingredients
Method
- Heat heavy cream and dried lavender in a small saucepan over low heat until just beginning to simmer. Remove from heat and steep for 20 minutes. Strain out lavender buds and let the cream cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add egg, buttermilk, oil, and vanilla. Mix until combined, then slowly stir in the hot water until smooth.
- Fill cupcake liners about ⅔ full. Bake for 18–20 minutes, until the tops spring back when touched. Cool completely on a wire rack.
- Cook blackberries, sugar, and lemon juice in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Cool slightly.
- Core the center of each cupcake and fill with the blackberry compote.
- Beat butter for 3 minutes until pale and fluffy.
- Gradually add powdered sugar, cooled infused cream, and vanilla. Whip on high for 3–5 minutes until light and airy.
- Pipe lavender buttercream onto filled cupcakes.
- Garnish with a fresh blackberry or a few dried lavender buds if desired.
