Chocolate Blackberry Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1 cup all-purpose flour
02 -
1/2 cup unsweetened cocoa powder
03 -
3/4 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
2 large eggs
07 -
1/2 cup granulated sugar
08 -
1/3 cup vegetable oil
09 -
1 teaspoon vanilla extract
10 -
1/2 cup buttermilk
→ Blackberry Buttercream Frosting
11 -
1/2 cup unsalted butter, softened
12 -
2 cups powdered sugar
13 -
1/4 cup blackberry puree
14 -
1/2 teaspoon vanilla extract
15 -
Pinch of salt
# Instructions:
01 -
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
02 -
In a separate bowl, beat the eggs, sugar, oil, and vanilla until fully combined. Mix in the buttermilk slowly.
03 -
Gradually mix the dry ingredients into the wet ingredients until the batter is smooth and free of lumps.
04 -
Preheat the oven to 350°F (175°C). Line a cupcake tin with liners and fill each 3/4 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
05 -
With an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the blackberry puree, vanilla extract, and a pinch of salt. Continue mixing until the frosting is fluffy.
06 -
Once the cupcakes have completely cooled, use a piping bag to frost the tops with the blackberry buttercream.
# Notes:
01 -
These chocolate cupcakes topped with blackberry buttercream are perfect for any celebration or dessert craving.
02 -
Ensure cupcakes are fully cooled before frosting to prevent the buttercream from melting.