Blackberry Lavender Chocolate Cupcakes
These Blackberry Lavender Chocolate Cupcakes combine rich, dark chocolate with a hidden blackberry center and a silky lavender-infused buttercream. The result is a boutique-bakery style dessert with floral, fruity, and cocoa notes perfectly balanced for an elegant, gourmet treat.
Equipment
- Cupcake Pan
- Electric mixer
- Saucepan
- Fine-mesh sieve
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)
Instructions
- 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.
Notes
Use only culinary-grade lavender and allow the infused cream to cool completely before making the frosting. Store cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.