Go Back
Print Recipe

Black Velvet Blackberry Cupcakes

Dark, decadent Black Velvet Blackberry Cupcakes—an elegant, moody, and deliciously spooky dessert for your Halloween celebration.
Prep Time30 minutes
Cook Time20 minutes
Servings: 12 cupcakes

Equipment

  • Cupcake tray & liners
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Sieve (optional)
  • Saucepan
  • Blender or immersion blender
  • Spatula
  • Piping bag & tips

Ingredients

Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup black cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup blackberry puree see below

Blackberry Puree:

  • 1 cup fresh or frozen blackberries
  • 1-2 tbsp granulated sugar adjust to taste
  • 1 tbsp lemon juice optional

Black Cocoa Buttercream:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1/2 cup black cocoa powder
  • 1/4 cup heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

Blackberry Puree:

  • Combine blackberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries soften, about 5-7 minutes.
  • Blend until smooth and, if desired, strain to remove seeds. Let the puree cool before using.

Cupcakes:

  • Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
  • In a bowl, whisk together flour, black cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  • Stir in the blackberry puree.
  • Alternate adding dry ingredients and buttermilk until just combined.
  • Divide batter evenly among cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes. Let cool.

Black Cocoa Buttercream:

  • In a large bowl, beat softened butter until creamy.
  • Sift in black cocoa powder and mix until well combined.
  • Gradually add powdered sugar, mixing on low speed until incorporated.
  • Add vanilla, salt, and 2 tablespoons of heavy cream. Beat until smooth and fluffy. Adjust consistency as needed.
  • Pipe or spread onto cooled cupcakes.