Blackberry Chocolate Cupcakes (Print)
Moist chocolate cupcakes with blackberries and fruity frosting: indulge in a perfect dessert.
# Ingredients:
→ Batter for Cupcakes
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking soda
03 -
0.5 teaspoon salt
04 -
0.5 cup melted unsalted butter
05 -
0.75 cup brown sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
0.5 cup buttermilk
09 -
0.5 cup warm coffee or boiling water
10 -
0.5 cup mashed blackberries
11 -
0.5 cup unsweetened cocoa powder
→ Frosting Made with Blackberries
12 -
0.5 cup softened unsalted butter
13 -
1 teaspoon vanilla extract
14 -
2 cups powdered sugar
15 -
0.25 cup strained blackberry purée (seedless)
16 -
1 to 2 tablespoons heavy cream (adjust for consistency)
→ For Decoration (Optional)
17 -
Fresh blackberries
18 -
Shaved chocolate
19 -
Edible flowers
# Directions:
01 -
Set the oven temperature to 175°C (350°F) and line a 12-slot cupcake pan with paper liners.
02 -
In a medium bowl, combine baking soda, salt, flour, and cocoa powder. Set aside.
03 -
In a large bowl, mix melted butter and brown sugar until smooth. Add eggs one at a time, blending thoroughly after each. Stir in vanilla, buttermilk, and mashed blackberries until combined.
04 -
Gradually incorporate the dry mixture into the wet mixture. Gently fold until just combined without overmixing.
05 -
Divide batter evenly among prepared cupcake liners. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
06 -
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
07 -
In a bowl, beat softened butter and vanilla until creamy. Gradually mix in powdered sugar, followed by the strained blackberry purée. Adjust the consistency with heavy cream as needed.
08 -
Frost the cooled cupcakes and garnish with fresh blackberries, shaved chocolate, or edible flowers as desired.
# Notes:
01 -
For best results, let the cupcakes cool completely prior to frosting to avoid melting the frosting.
02 -
Ensure blackberry purée is well-strained to achieve smooth frosting consistency.