Description
Love rich chocolate and juicy berries? These bakery-style cupcakes hide a sweet surprise inside and are guaranteed to impress at any celebration.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened dark cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) hot coffee or hot water
- 1½ cups (225 g) fresh or frozen blackberries
- â…“ cup (65 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 3 tablespoons blackberry puree
- Pinch of salt
- 1 to 2 tablespoons heavy cream
- Fresh blackberries for garnish
- Dark chocolate shavings for garnish
- Mint leaves (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Beat the eggs, granulated sugar, and brown sugar until smooth. Mix in the oil, vanilla, and buttermilk.
- Fold the dry ingredients into the wet ingredients, then gradually stir in the hot coffee until the batter is smooth.
- Fill cupcake liners about two-thirds full and bake for 18 to 22 minutes. Cool completely.
- Cook the blackberries, sugar, and lemon juice in a saucepan until soft. Stir in the cornstarch mixed with water and cook until thickened. Cool completely.
- Beat the softened butter until fluffy. Gradually mix in the powdered sugar, blackberry puree, vanilla, salt, and heavy cream if needed until smooth.
- Remove the center from each cooled cupcake and fill each with about one teaspoon of blackberry jam.
- Pipe the blackberry buttercream generously over each filled cupcake.
- Garnish with fresh blackberries and dark chocolate shavings before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes