Cakes/ Dessert

Chocolate Cupcakes with Blackberry Buttercream

Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

Aren’t these cupcakes CUTE?! Ugh. The cutest. I just want to squish them and love them. Weird? Weird.

The bright pinkish-purple frosting, the little blackberries, the adorable x’s and o’s, and we just can’t forget the seriously freaking cute cupcake liners (close-up shot of those at the end of the post)! My heart is going to explode.

But you guys. YIKES. These cupcakes were a serious process. Over this past weekend alone I made FOUR batches because I was determined to get the cake juuust right. It was a horrible process and I cried. Several times. You know what’s truly the worst, though, is when you have a recipe fail that dirties like 12 million dishes and after you face the fact that you really have failed and what you made is terrible, you turn around and look at the sink and see all the smug little failure dishes just looking at you, like they’re smirking because you have to wash them and it’s not even worth it because they didn’t help you at all. Ya feel me?

I also made a really terrible no good very bad kale salad that tasted like rice vinegar and peanut butter so you know. Rough weekend. But we ended on top because now we have these cupcakes that I think are super really perfect and they’re JUST IN TIME for Valentine’s Day!!!! (Only the best day of the year, it’s fine, no big deal). It’s like I planned that or something ?


Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

Now, some key things to know for making these cupcakes:

  • Pay attention to the ingredients that need to be at room temperature! I promise it’s not as high maintenance as it sounds. Just set those certain ingredients out an hour before you start cooking and it’ll all be just dandy. Having ingredients like butter, milk, and eggs at room temperature helps the batter to come together more smoothly & ensure that everything bakes up just how it should. So don’t skip out on that little piece of instruction.
  • Be sure you grab seedless blackberry preserves! Seeds can kind of be the worst in baked goods and especially in frosting. Nasty. Nobody wants that. Go seedless.
  • Cute V-day cupcake decor is mandatory, even if it’s just a dash of pink sprinkles. Or maybe some pink and white and red M&Ms?! YES!!! Peruse the holiday & baking sections of your grocery store – I’m sure you’ll find something appropriately adorable.

Happy baking! I love you. From the bottom of my chocolate-cupcake-&-blackberry-buttercream-filled heart.

Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

Makes about 15 cupcakes 


1 c all-purpose flour

1/2 c sugar

1/2 c light brown sugar

1/2 c cocoa powder

1 t baking soda

1/2 t baking powder

1/4 t salt

1/2 c canola oil

1 c low fat buttermilk, room temperature

2 eggs, room temperature

1 t vanilla

fresh blackberries, for topping

For the buttercream: 

1/2 c unsalted butter, room temperature

2 c powdered sugar

1/3 c seedless blackberry preserves

1/2 t vanilla

pinch salt


Preheat oven to 350. Place paper liners in a muffin tin.

Whisk together the flour, sugars, cocoa powder, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the oil, buttermilk, vanilla, and eggs. Pour the wet into the dry and mix until just combined – don’t overdo it! There will be lumps and that’s okay.

Using an ice cream scoop, or just by eyeballing it, fill each of the cupcake liners about 2/3 of the way up. Bake for about 15 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when touched. Let cool on a wire rack. Don’t frost until completely cooled!

For the buttercream: 

In a large bowl fitted for a stand mixer, or using a handheld electric mixer, beat together the butter and powdered sugar, followed by the vanilla, blackberry preserves, and a pinch of salt. If you feel the frosting is too thick, add a little milk or heavy cream, one tablespoon at a time, until you’ve reached your desired consistency. Frost however you’d like and top each cupcake with a blackberry. Enjoy!

Note: I think that the cake is even better after a day, so if you have the time & like to plan ahead, make the cupcakes a day before you need them and after they’ve cooled completely, store in a gallon-sized plastic bag and frost the next day, just before serving!

Chocolate Cupcakes with Blackberry Buttercream | The Foodwright

xo, Lucia

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  • Reply
    February 10, 2016 at 6:17 am

    Can I substitute equal parts whole wheat flour?

    • Reply
      February 10, 2016 at 8:03 am

      I don’t recommend it because I can’t guarantee a good outcome, but you’re more than welcome to try it out.

  • Reply
    February 9, 2016 at 7:33 pm

    SO CUTE!!!! We are twinning with the chocolate-blackberry combo, so I KNOW this is a great combination. I love your decorations too!! <3

    • Reply
      February 10, 2016 at 8:04 am

      Okay like HOW DID I MISS THAT?! We really are twins ?

  • Reply
    February 9, 2016 at 3:31 pm

    You’re so right— they are the CUTEST!! I just want to stick my hand through the screen and eat one immediately!! Definitely pinning 🙂

    • Reply
      February 10, 2016 at 8:04 am

      Ahhhh thanks Liz!!! 🙂 🙂

  • Reply
    February 9, 2016 at 12:31 pm

    These were incredible. Like, truly incredible.

    And the fruit on top was really good too ha

    • Reply
      February 10, 2016 at 8:04 am

      THANKS BABE! 🙂

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