Blackberry Chocolate Cupcakes (Print Version)
Rich chocolate and blackberry cupcakes crowned with fluffy berry frosting, finished with fresh berries.
# Ingredients:
→ Cupcake Batter
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, melted
05 -
3/4 cup brown sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup buttermilk
09 -
1/2 cup brewed hot coffee or boiling water
10 -
1/2 cup mashed fresh blackberries
11 -
1/2 cup unsweetened cocoa powder
→ Blackberry Frosting
12 -
1/2 cup unsalted butter, softened
13 -
1 teaspoon vanilla extract
14 -
2 cups powdered sugar
15 -
1/4 cup strained blackberry purée
16 -
1 to 2 tablespoons heavy cream
→ Decoration
17 -
Fresh blackberries
18 -
Shaved chocolate
19 -
Edible flowers
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 -
In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder until well mixed. Set aside.
03 -
In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, buttermilk, and mashed blackberries until incorporated.
04 -
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing for best texture.
05 -
Slowly stir in hot coffee or boiling water until the batter is smooth and pourable.
06 -
Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
07 -
Place the pan in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into a cupcake comes out clean or with a few moist crumbs.
08 -
Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 -
Blend fresh blackberries until smooth. Strain the purée through a fine mesh sieve to remove seeds and set aside.
10 -
In a large bowl, beat softened butter on medium speed until creamy, about 2 minutes. Gradually mix in powdered sugar, then add strained blackberry purée and vanilla extract. Mix until smooth, adding heavy cream 1 tablespoon at a time as needed. Whip on medium-high speed for 3 to 4 minutes for a fluffy texture.
11 -
Once cupcakes have completely cooled, apply blackberry frosting generously with a piping bag or spatula.
12 -
Garnish each cupcake with fresh blackberries, shaved chocolate, or edible flowers as desired. Serve at room temperature.
# Notes:
01 -
For best results, allow cupcakes to cool fully before frosting to prevent the topping from melting.
02 -
Coffee intensifies the chocolate flavor; use hot water as an alternative if preferred.