Blackberry Choco Cupcakes (Print Version)

# Ingredients:

→ Cupcake Batter

01 - 1 teaspoon baking soda
02 - ½ teaspoon salt
03 - 1 cup all-purpose flour
04 - ¾ cup brown sugar
05 - ½ cup unsalted butter, melted
06 - ½ cup buttermilk
07 - 2 large eggs
08 - ½ cup hot coffee or hot water
09 - 1 teaspoon vanilla extract
10 - ½ cup mashed blackberries
11 - ½ cup unsweetened cocoa powder

→ Blackberry Frosting

12 - 1 teaspoon vanilla extract
13 - ¼ cup blackberry purée, seeds removed
14 - ½ cup butter, softened
15 - 2 cups powdered sugar
16 - 1-2 tablespoons heavy cream to adjust consistency

→ Optional Garnish

17 - Chocolate shavings
18 - Edible flowers
19 - Fresh blackberries

# Instructions:

01 - Turn your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners for the cupcakes.
02 - Whisk flour, cocoa powder, salt, and baking soda in a medium container until it's all blended. Leave it aside for now.
03 - Use a big bowl to whisk the melted butter with brown sugar until smooth. Crack in the eggs one at a time, beating well between each. Now toss in the vanilla, buttermilk, and mashed blackberries and mix until it comes together.
04 - Little by little, stir the dry ingredients into the wet mixture. Be gentle and stop once it’s just mixed to avoid overdoing it.
05 - Pour in the hot coffee or hot water slowly and mix until the batter evens out. Expect it to be runny—totally normal here.
06 - Spoon the batter evenly into each cupcake liner, aiming to fill them about ¾ of the way full.
07 - Slide the tin into the already hot oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick poked in the middle comes out clean or with just slightly wet crumbs.
08 - Take the pan out of the oven and leave it for 5 minutes. After that, carefully move the cupcakes to a wire rack to let them cool down fully before frosting.
09 - As the cupcakes cool, make the purée for your frosting. Blend fresh blackberries in a blender or food processor until smooth. Strain it through a fine sieve to get rid of the seeds, pushing it with a spoon to extract all the liquid.
10 - Grab a large bowl and use a mixer to beat softened butter until it’s creamy and smooth—this should take about 2 minutes. Slowly stir in powdered sugar on a low speed. Stir in the vanilla and strained blackberry purée. If the texture’s off, add heavy cream a little at a time. Beat on medium-high until it’s fluffy and light (roughly 3-4 minutes).
11 - Spread or pipe your fluffy blackberry frosting onto the cupcakes after they’ve completely cooled.
12 - Top your frosted cupcakes with a fresh blackberry, chocolate shavings, or pretty edible flowers if you’d like. These taste best when served at room temperature.

# Notes:

01 - Adding hot coffee boosts the chocolate flavor while not making these taste like coffee at all.
02 - For a bolder blackberry kick, you can add whole blackberries to the batter before baking.
03 - Keep the finished cupcakes in a sealed container in the fridge for up to 3 days. Let them sit at room temperature before eating for the best texture.
04 - The moisture from the blackberries helps these cupcakes stay soft for longer periods.

Back