Chocolate Cupcakes with Blackberry Buttercream

I’m not much of a fruit person. Vegetables I eat tons of. But for some reason I’ve never really been into fruit. Even though I actually like most fruits, I rarely eat them. However, lately I’ve really been trying to eat them more. And with all the wonderful fruits in season/coming into season right now, it’s really hasn’t been too hard to eat and enjoy them!

When I decided to make some cupcakes for friends of ours that recently had a baby, I knew I wanted to incorporate some of the lovely berries that I’ve been buying like crazy. I decided on making a blackberry frosting, mostly because I knew the color would be beautiful (and appropriate, since they had a baby girl!). I paired it with a chocolate cupcake, which was perfect – the fruity frosting was a perfect foil for the dark, moist chocolate cake.

One-Bowl Chocolate Cupcakes

3/4 cup (90 grams/3 ounces) all-purpose flour

3/4 cup (150 grams/5 ounces) granulated sugar

1/4 cup (30 grams/1 ounce) dark cocoa powder (I used Cacao Barry Extra Brute)

3/4 teaspoon (2.5 grams) baking soda

3/4 teaspoon (2.5 grams) baking powder

3/4 teaspoon (2.5 grams) cornstarch

1/2 teaspoon (3 grams) salt

1/3 cup (70 mL) buttermilk (you can substitute plain milk or non-dairy milk, with a bit of vinegar or lemon juice mixed in)

1/4 cup (60 mL) hot brewed coffee or espresso

3 tablespoons (45 mL) vegetable oil (I used grapeseed oil)

1 egg, at room temperature

1 1/2 teaspoons (7.5 mL) pure vanilla extract

1. Preheat oven to 350°F, and line a muffin/cupcake pan with liners.

2. In the bowl of an electric mixer fitted with the paddle attachment, sift all the dry ingredients.

3. Add all the remaining ingredients to the bowl with the dry ingredients and mix for 2 minutes on medium speed. Batter will be liquidy.

4. Fill each cupcake liner about 2/3 full (or just less).

5. Bake for 15-17 minutes, or until a toothpick or skewer comes out with just a few crumbs. Be careful not to overbake. Very carefully (they’re HOT!!) remove the cupcakes from the pan immediately, and place them on a wire rack to cool completely.

Makes 12 cupcakes (somehow I only ended up with 11)

*Adapted from Sweetapolita

Blackberry Buttercream

1/2 cup (1 stick) unsalted butter or margarine

3 cups confectioners’ sugar

3 tablespoons strained blackberry puree

1/2 tablespoon vanilla bean paste

Tiny pinch of salt

1. cream butter in an electric mixer for 1-2 minutes, until fluffy. Slowly add one cup of the confectioners’ sugar and beat until smooth. Add the blackberry puree and mix until combined. Add the remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add the vanilla bean paste and salt and mix at medium-high speed until light and fluffy, 2-3 minutes.

2. Pipe or spread onto cooled cupcakes.

*Adapted from Love & Olive Oil

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3 thoughts on “Chocolate Cupcakes with Blackberry Buttercream

  1. For the buttermilk I use the milk/soy milk & vinegar substitution.
    For the blackberry puree: puree fresh or frozen (thawed) blackberries in a food processor, and then strain through a fine sieve over a bowl.

    Hope that helps!

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