Lavender’s floral notes and juicy blackberries pair wonderfully with rich chocolate in these Blackberry Lavender Chocolate Cupcakes. The chocolate cupcakes are quick to make and turn out ultra-fluffy, moist, and perfectly sweet. Topped with a lavender-infused blackberry buttercream, the overall result is deeply fruity, delicately floral, and satisfyingly chocolatey—an ideal treat for anyone who loves chocolate and fruit together.
How to make the Chocolate Cupcakes
1. Combine wet ingredients: In a large bowl whisk together the eggs, sugar, vanilla, sour cream, and oil until smooth and well combined.
2. Whisk dry ingredients: In a separate bowl combine the flour, baking powder, baking soda, and salt.
3. Bloom the cocoa: Add sifted cocoa powder to hot coffee and whisk until smooth. Let it sit briefly, then add it to the wet mixture.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and whisk until just smooth—avoid overmixing for the best texture.
5. Bake: Spoon the batter into a prepared cupcake pan and bake. Allow cupcakes to cool completely before frosting.
‘Blooming’ the Cocoa Powder
“Blooming” cocoa means dissolving cocoa powder in a hot liquid before adding it to the batter. The heat releases and dissolves flavor compounds in the cocoa, giving a deeper chocolate flavor in the finished cupcakes. Coffee is often used in chocolate cake recipes because it amplifies and intensifies chocolate flavor without tasting like coffee itself.
What is Dutch-Processed Cocoa?
This recipe calls for Dutch-processed cocoa, which has been alkalized to a neutral pH. That process reduces bitterness and astringency so the chocolate flavor comes forward more smoothly. Keep in mind Dutch-processed cocoa is not always interchangeable with natural cocoa in recipes that rely on an acidic ingredient to activate baking soda. In this recipe the sour cream supplies the acidity needed for proper rise.
Culinary Lavender vs Regular Lavender
Use culinary-grade lavender when making the blackberry lavender buttercream. Culinary lavender is grown and processed for food use and is safe to consume. It also tends to be more fragrant and sweeter in flavor compared with ornamental varieties, making it a better choice for desserts and confections.
How to make the Blackberry Lavender Buttercream
Begin by infusing powdered sugar with culinary lavender. Process 2 cups of confectioners’ sugar with the lavender in a food processor until the lavender is finely ground and well incorporated, then sift to remove any large pieces.
To make the buttercream, beat softened butter in a stand mixer with the whisk attachment until light and fluffy, about 4–5 minutes. With the mixer on low, gradually add the lavender-infused sugar and the remaining confectioners’ sugar, beating until smooth. Add blackberry jam and a pinch of salt, then beat until fully combined. Pipe or spread onto cooled cupcakes.
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Blackberry Lavender Chocolate Cupcakes
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Ingredients
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
- 3/4 cup Dutch Processed Cocoa Powder
- 3/4 cup Hot Freshly Brewed Coffee
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
Equipment
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Stand mixer
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Food Processor
Instructions
Chocolate Cupcakes
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Preheat the oven to 350°F (175°C). Line two cupcake pans for a total of 24 cupcakes. In a large bowl whisk together the flour, baking soda, baking powder, and salt; set aside.
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In a separate large bowl whisk the eggs, sugar, sour cream, vegetable oil, and vanilla until smooth and combined.
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In a small bowl or measuring cup whisk together hot coffee and cocoa powder until smooth. Let sit 2 minutes, then add the cocoa mixture to the wet ingredients and mix until smooth.
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Add the wet ingredients to the dry ingredients and mix until smooth. Fill cupcake liners about two-thirds full and bake 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Lavender Blackberry Buttercream
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Pulse 2 cups confectioners’ sugar with the culinary lavender in a food processor until the lavender is finely ground. Sift the lavender sugar to remove any large pieces and set aside.
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Beat the butter in a stand mixer fitted with a whisk attachment until doubled in volume and pale in color.
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With the mixer on low, gradually add the lavender-infused sugar and the remaining confectioners’ sugar. Once incorporated, add the blackberry jam and a pinch of salt; beat until smooth and fluffy.
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Pipe or spread the buttercream onto cooled cupcakes and serve.