Easy homemade chocolate birthday cupcakes, topped with fudgy chocolate buttercream frosting and rainbow sprinkles. Simple, moist, and flavorful – and so much better than box mix!
Oh, hey there! It’s been a while.
The last time we chatted, I was a few days past my due date, waiting on our little Henry to arrive… and this week he turns six months old.
I never intended to take this much time away from the blog, but life got really complicated after he was born, and I’m only now starting to feel like a normal human again. So I made some chocolate birthday cupcakes to celebrate! Well, half birthday cupcakes.
Half birthdays are a family tradition. Growing up (at least in the early years), my parents always planned a tiny celebration for our half birthdays. I think they felt sorry for their December baby, with birthdays often overshadowed by Christmas.
Henry may not be eating solids quite yet, but I rarely need an excuse to make chocolate cupcakes, and it feels right to mark this milestone with fanfare, because I can’t believe that half a year has already passed with this sweet little human of mine.
We’ve got a lot to celebrate, and a lot to catch up on.
Juicy blackberries and rich, dark chocolate combine in this moist and decadent blackberry chocolate cake, finished with an equally luscious blackberry chocolate buttercream frosting and fresh berries.
I’m a big fan of sneaking fruits and vegetables into chocolate baked goods – bananas, pumpkin, zucchini, berries, you name it – and this blackberry chocolate cake is no exception.
The plump, late-Summer fruit, cooked down into a fragrant, jammy blackberry mash, adds a subtle, but welcome fruity complexity, moisture, and faint reddish hue to an already deeply cocoa-filled cake.
It’s a rustic cake simple enough for everyday baking, with flavors unusual enough to feel decadent for special occasions. The batter comes together easily – one pot for a homemade blackberry jam (which flavors both the cake and frosting), one bowl for the rich, chocolate batter, one for the chocolate buttercream frosting – and makes use of the tangles of wild blackberries growing with abandon in our backyard this time of year.
Fluffy and flavorful homemade lemon buttermilk cupcakes, with perfectly domed tops ideal for piling high with frosting.
Happy 4th of July!!
How are you celebrating? We’re headed to a neighborhood bbq later this afternoon, and I’m bringing these red, white, and blue lemon buttermilk cupcakes along to share.
It’s probably too late for you to bake these cupcakes today (though they’re actually pretty quick and easy), but I figure they’re super yummy and Summer-y regardless of the holiday, and thought I’d leave you with the recipe anyway.