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Chocolate Cupcakes with Blackberry Buttercream

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Rich, moist chocolate cupcakes topped with a vibrant, tangy blackberry buttercream – a perfect balance of sweet and fruity.

Ingredients

Scale
  • 2 1/2 ounces semi-sweet chocolate, chopped
  • 3 tablespoons canola oil
  • 6 tablespoons unbleached flour
  • 1/2 teaspoon baking powder
  • 1/4 cup sugar
  • 1 large egg
  • 1/4 + 1/8 teaspoon vanilla
  • 5 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 drop almond extract
  • handful clean blackberries (12-15 berries)
  • 1/4 teaspoon lime zest
  • lime juice, to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place 4 paper liners along the outside edge of a cupcake pan.
  3. Gather all ingredients for the cupcakes.
  4. Add the chopped semi-sweet chocolate and canola oil to a medium bowl.
  5. Melt the chocolate and oil in the microwave in 30-second intervals.
  6. Stir well after each interval to ensure all chocolate melts.
  7. Let the chocolate mixture cool slightly.
  8. Once cool, add the sugar and vanilla to the chocolate mixture.
  9. Whisk until the sugar and vanilla are well blended.
  10. Add the large egg to the chocolate mixture.
  11. Whisk to combine the egg thoroughly.
  12. In a small separate bowl, mix the unbleached flour and baking powder together.
  13. Add the flour mixture to the chocolate mixture.
  14. Stir until the flour is just blended into the chocolate batter.
  15. Divide the cupcake batter evenly between the 4 prepared cupcake liners.
  16. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  17. Let the cupcakes cool completely before frosting.
  18. To make the buttercream, gather all ingredients.
  19. In a medium bowl, beat together the softened unsalted butter, almond extract, and lime zest with an electric mixer.
  20. Add the powdered sugar to the butter mixture.
  21. Beat well until the powdered sugar is fully incorporated and fluffy.
  22. Add the clean blackberries to the buttercream mixture.
  23. Beat vigorously with the electric mixer to break up the berries.
  24. (Optional: If you prefer no seeds, mash the berries in a small bowl and strain them before adding to the buttercream).
  25. Add lime juice to taste to enhance the sweetness of the berries.
  26. (Optional: For best flavor and texture, chill the frosting in the fridge for a few hours before spreading on the cupcakes).

Notes

Ensure butter is properly softened for smooth buttercream.
Do not overmix the cupcake batter – mix until just combined.
Allow cupcakes to cool completely before frosting to prevent melting.
For a seedless buttercream, strain the mashed blackberries.

Find it online: https://familiesrecipes.com/chocolate-cupcakes-with-blackberry-buttercream/