<\/p>\n
These rich chocolate cupcakes are topped with a creamy, fresh blackberry buttercream that adds a burst of fruit flavor to every bite. Perfect for any celebration or indulgent treat!<\/p>\n
Ingredients:
\nFor the cupcakes:
\n1 cup all-purpose flour
\n1\/2 cup unsweetened cocoa powder
\n1 teaspoon baking powder
\n1\/2 teaspoon baking soda
\n1\/4 teaspoon salt
\n1\/2 cup unsalted butter, softened
\n1 cup granulated sugar
\n2 large eggs
\n1 teaspoon vanilla extract
\n1\/2 cup whole milk
\n1\/2 cup boiling water<\/p>\n
For the blackberry buttercream:
\n1 cup fresh blackberries
\n2 cups powdered sugar
\n1\/2 cup unsalted butter, softened
\n1 teaspoon vanilla extract
\n1-2 tablespoons heavy cream (or as needed)<\/p>\n
Directions:
\nFor the cupcakes:
\n1. Preheat the oven to 350\u00b0F (175\u00b0C) and line a 12-cup muffin tin with cupcake liners.
\n2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
\n3. In a separate bowl, cream together the butter and sugar until light and fluffy.
\n4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
\n5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
\n6. Slowly pour in the boiling water, mixing until the batter is smooth (it will be thin).
\n7. Divide the batter evenly between the cupcake liners, filling each about 2\/3 full.
\n8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
\n9. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.<\/p>\n
For the blackberry buttercream:
\n1. In a small saucepan, heat the blackberries over medium heat, stirring occasionally, until they soften and release their juice (about 5 minutes). Mash the blackberries with a fork and strain through a fine-mesh sieve to remove seeds. Let the puree cool.
\n2. In a large bowl, beat the softened butter until creamy.
\n3. Gradually add the powdered sugar, one cup at a time, beating until smooth.
\n4. Stir in the vanilla extract and blackberry puree, then beat until the frosting is light and fluffy. Add heavy cream a tablespoon at a time to reach your desired consistency.
\n5. Frost the cooled cupcakes with the blackberry buttercream and garnish with extra blackberries if desired.<\/p>\n
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes<\/p>\n
Kcal: 280 kcal | Servings: 12 cupcakes<\/p>\n
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