Description
This recipe offers a delightful combination of rich chocolate cupcakes paired with a fresh and vibrant blackberry buttercream frosting. Perfect for small gatherings, this recipe can be easily doubled or tripled to suit your needs. The cupcakes are moist, fluffy, and packed with chocolate flavor, while the blackberry buttercream adds a fresh, tangy twist that complements the chocolate base beautifully.
Ingredients
- Semisweet Chocolate (35-60% cacao)
- Neutral Oil (vegetable, canola, grape seed, or avocado)
- Granulated Sugar
- Vanilla Extract
- Large Egg
- Unbleached Flour
- Baking Powder
- Salt
- Unsalted Butter
- Powdered Sugar
- Almond Extract
- Fresh Blackberries (12-15, well-rinsed and dried)
- Lime (zest and juice)
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Melt chopped chocolate with oil; cool slightly before adding sugar and vanilla. Whisk in the egg.
- Combine dry ingredients and whisk into the chocolate mixture. Divide into liners and bake for 20-25 minutes.
- For the buttercream, beat softened butter with almond extract and lime zest. Gradually add powdered sugar, then blackberries. Adjust consistency with lime juice.
- Frost cooled cupcakes with blackberry buttercream.
Notes
- Use semisweet chocolate for a balanced flavor.
- Choose a neutral oil to avoid overpowering flavors.
- Lime zest enhances the blackberry flavor.
- Strain blackberries if you prefer seedless buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 478
- Sugar: 37g
- Sodium: 84mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg