There’s something magical about the first bite of a cupcake that carries both deep chocolate richness and the delicate fragrance of lavender. Add to that the sweet-tart burst of blackberry, and you have a dessert that feels like it belongs at a garden tea party or a cozy winter gathering. Blackberry Lavender Chocolate Cupcakes are more than just a sweet treat—they’re a small, handcrafted expression of seasonal elegance.

I first came across this flavor combination while wandering through a summer farmers’ market. The local lavender vendor had partnered with a nearby berry farm to create small-batch jams. Intrigued, I took a jar home and began experimenting. That afternoon, as the lavender steeped gently in cream and the chocolate melted on the stove, my kitchen filled with a scent I’ll never forget—sweet, earthy, and floral.

These cupcakes have now become a staple for family birthdays, bridal showers, and even quiet evenings where I just need a moment of indulgence. The balance of dark chocolate, fragrant lavender, and juicy blackberry is both sophisticated and comforting, like wrapping yourself in a soft blanket of memories and flavor.

Why You’ll Love This Recipe:

• Combines bold chocolate with floral and fruity notes for a unique flavor
• Perfect for special occasions or elevated everyday baking
• Stunning presentation with a natural touch of elegance
• Soft, moist texture and beautifully piped blackberry lavender frosting

INGREDIENTS YOU’LL NEED:

For the Chocolate Cupcakes:

• ¾ cup all-purpose flour
• ½ cup Dutch-processed cocoa powder
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup vegetable oil
• ¾ tsp vanilla extract
• ½ cup buttermilk
• ½ cup hot brewed coffee

For the Blackberry Lavender Curd:

• 1 cup fresh or frozen blackberries
• 1 tsp dried culinary lavender
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 egg + 1 egg yolk
• 2 tbsp unsalted butter

For the Blackberry Lavender Frosting:

• 1 cup unsalted butter, softened
• 2½ cups powdered sugar
• ¼ tsp dried culinary lavender
• 2 tbsp blackberry lavender curd (from above)
• 1 tbsp heavy cream (as needed)

HOW TO MAKE Blackberry Lavender Chocolate Cupcakes:

A Step-by-Step Guide to Floral Bliss

Step 1: Infuse the Flavor

Start by making the blackberry lavender curd. Simmer the blackberries, lavender, sugar, and lemon juice until the berries burst. Strain through a fine sieve to remove seeds and lavender buds, then whisk with egg and yolk over low heat until thickened. Stir in butter and cool completely. This curd will become the heart of your frosting and cupcake centers.

Step 2: Whisk and Bake

Preheat your oven to 350°F and line a cupcake tray. For the cupcakes, mix the dry ingredients in one bowl. In another, beat together the eggs, sugars, oil, and vanilla until creamy. Add the buttermilk and brewed coffee, then slowly incorporate the dry ingredients. Fill each liner ¾ full and bake for 18–20 minutes. Let them cool completely before filling.

Step 3: Fill and Frost

Once the cupcakes are cool, use a small knife or cupcake corer to remove a bit from the center. Spoon in the chilled curd. For the frosting, beat butter until fluffy, then slowly mix in powdered sugar. Add lavender and curd, adjusting texture with cream if needed. Pipe the frosting high with a star tip, and garnish with a fresh blackberry if you like.

HELPFUL TIPS:

• Use culinary-grade lavender—regular lavender may be too bitter or perfumed.
• Let the cupcakes cool completely before filling to avoid melting the curd.
• Steep the lavender in cream or curd for no more than 10 minutes to avoid bitterness.
• For a stronger lavender flavor, grind the buds slightly before infusing.

DETAILS:

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (plus cooling time)
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American, Seasonal
Diet: Vegetarian

NOTES:

You can store leftover curd in the fridge for up to a week—it’s great on toast, pancakes, or swirled into yogurt. These cupcakes are best enjoyed the day they’re made but will stay fresh in an airtight container for up to 3 days.

NUTRITIONAL INFORMATION:

(Per cupcake; approximate)
Calories: 310
Fat: 18g
Carbohydrates: 38g
Sugar: 26g
Protein: 3g
Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blackberries?
Yes! Frozen blackberries work perfectly for the curd and will break down just as well during cooking.

What can I substitute for buttermilk?
Mix ½ cup milk with 1½ tsp lemon juice or white vinegar and let sit for 5 minutes before using.

Can I make these cupcakes ahead of time?
Yes, bake and freeze the cupcakes (unfilled and unfrosted). Thaw and decorate the day you plan to serve them.

STORAGE INSTRUCTIONS:

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 30 minutes before serving. You can also freeze the cupcakes without frosting for up to 2 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Lemon Blueberry Cupcakes
• Marry Me No-Bake Raspberry Chocolate Mousse Cups
• Marry Me No Bake Raspberry Chocolate Mousse Cups
• High Hat Chocolate Cherry Cream Cupcakes

CONCLUSION:

These Blackberry Lavender Chocolate Cupcakes are a celebration of contrast—rich chocolate meets floral notes and a juicy berry center. They’re perfect for turning any ordinary day into something memorable. Whether you bake them for a gathering or just for yourself, they’re sure to bring a moment of calm, beauty, and indulgence.

Print