Ingredients
Scale
- 2 ½ cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- ½ cup Vegetable Oil
- 2 tsp Vanilla Extract
- ¾ cup Dutch Processed Cocoa Powder
- ¾ cup Hot Freshly Brewed Coffee
- 7 cups Confectioners Sugar
- ¼ cup Culinary Lavender
- 2 cups Unsalted Butter (room temperature)
- ¾ cup Blackberry Jam
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, beat eggs and sugar until fluffy; mix in sour cream, oil, and vanilla. Gradually stir in cocoa powder.
- Combine wet and dry mixtures by slowly adding brewed coffee to the wet mixture while stirring gently.
- Fill liner two-thirds full with batter and bake for about 20 minutes or until toothpick comes out clean.
- For frosting, beat butter until creamy; gradually add confectioners sugar, culinary lavender, and blackberry jam until desired consistency is reached.
- Once cooled, generously frost each cupcake.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 45g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg