Chocolate Blackberry Cupcakes (Print Version)
# Ingredients:
→ Cupcake Mixture
01 -
½ cup hot coffee or hot water
02 -
¾ cup brown sugar
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup buttermilk
06 -
½ cup unsalted butter, melted
07 -
½ cup fresh blackberries, mashed
08 -
1 cup all-purpose flour
09 -
2 large eggs
10 -
½ cup unsweetened cocoa powder
11 -
1 teaspoon vanilla extract
→ Frosting with Blackberries
12 -
¼ cup blackberry purée, strained to remove the seeds
13 -
2 cups powdered sugar
14 -
1-2 tablespoons heavy cream (to adjust thickness)
15 -
½ cup unsalted butter, softened
16 -
1 teaspoon vanilla extract
→ Toppings (Optional)
17 -
Chocolate shavings
18 -
Fresh blackberries
19 -
Edible flowers
# Instructions:
01 -
Set your oven to 350°F (175°C). Pop paper liners into a regular 12-cup muffin pan.
02 -
Grab a medium mixing bowl and combine cocoa powder, flour, salt, and baking soda by whisking them. Put it to the side.
03 -
In a bigger bowl, blend melted butter with brown sugar until it's smooth. Add the eggs one at a time, mixing well in between. Stir in the vanilla, mashed blackberries, and buttermilk till everything's together.
04 -
Carefully mix the dry stuff into the wet bowl. Don’t overdo it—just stir until they’re barely combined.
05 -
Slowly drizzle in the hot coffee or water, giving it a gentle mix till smooth. Don’t worry about the batter being runny!
06 -
Spoon the batter into the liners, filling each about three-quarters of the way.
07 -
Bake for roughly 18 to 22 minutes. Check if they’re done using a toothpick—if it comes out clean or just a touch crumbly, they’re ready!
08 -
Let the cupcakes sit in the pan for 5 minutes after baking. Then transfer them to a cooling rack so they’re completely cool before frosting.
09 -
While cupcakes cool, blend fresh blackberries till smooth. Push the puree through a fine sieve to remove seeds, pressing with a spoon to get all the liquid.
10 -
Using a mixer, beat softened butter until it’s creamy, about 2 minutes. Slowly add powdered sugar on low speed. Then mix in the strained blackberry juice and vanilla. Adjust thickness with heavy cream if needed. Beat for 3-4 minutes till fluffy.
11 -
Make sure your cupcakes are totally cool. Spread or pipe the frosting on top.
12 -
If you want to fancy them up, add a blackberry, some chocolate curls, or edible flowers before serving.
# Notes:
01 -
Hot coffee deepens the chocolate flavor without making it taste like coffee.
02 -
If you love blackberries, toss in some fresh ones into the batter before putting it in the oven.
03 -
Keep frosted cupcakes in the fridge for up to three days in an airtight container. Let them sit out to reach room temperature before enjoying.
04 -
The acidity in blackberries makes the cupcakes amazingly moist and keeps them fresh for longer.