Description
Delight in these rich and moist Chocolate Cupcakes topped with a fresh and zesty Blackberry Buttercream. The smooth semi-sweet chocolate base perfectly complements the vibrant blackberry lime frosting, providing a balanced treat that’s both indulgent and refreshing.
Ingredients
Scale
Cupcakes
- 2 1/2 ounces semi-sweet chocolate, chopped
- 3 tablespoons canola oil
- 6 tablespoons unbleached flour
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 large egg
- 1/4 + 1/8 teaspoon vanilla extract
Blackberry Buttercream
- 5 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1 drop almond extract
- Handful clean blackberries (12-15 berries)
- 1/4 teaspoon lime zest
- Lime juice, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line four outer cups of a cupcake pan with paper liners and gather all ingredients needed for the cupcakes.
- Melt Chocolate Mixture: Combine the chopped semi-sweet chocolate and canola oil in a medium bowl. Microwave in 30-second intervals, stirring well after each, until completely melted. Allow to cool slightly to prevent cooking the eggs in the next step.
- Add Sugar and Vanilla: Once the chocolate mixture has cooled a bit, whisk in the sugar and the total of 3/8 teaspoon vanilla extract until fully blended.
- Incorporate Egg: Add the large egg to the mixture and whisk thoroughly until smooth and fully combined.
- Combine Dry Ingredients: In a small bowl, mix together the unbleached flour and baking powder. Gradually add these dry ingredients to the chocolate mixture, stirring until just blended to avoid overmixing.
- Bake Cupcakes: Pour the batter evenly into the prepared cupcake liners. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely before decorating.
- Prepare Buttercream Ingredients: Gather softened unsalted butter, powdered sugar, almond extract, fresh blackberries, lime zest, and lime juice for the frosting.
- Mix Buttercream Base: Using an electric mixer, beat together the softened butter, almond extract, and lime zest until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar while continuing to beat the mixture until well combined and fluffy.
- Incorporate Blackberries: Add the fresh blackberries to the buttercream and beat vigorously to break them up. For a smoother texture without seeds, mash the berries separately and strain the juice before mixing it in.
- Adjust Flavor and Chill: Add lime juice to the frosting to enhance sweetness and brightness according to your taste. For best results, refrigerate the frosting for a few hours before spreading it onto the cooled cupcakes.
Notes
- Ensure the chocolate mixture cools sufficiently before adding egg to avoid cooking the egg prematurely.
- Use paper liners placed in the outer cups of the cupcake pan to ensure even baking.
- For a seedless buttercream, mash and strain blackberries before adding to the frosting.
- Chilling the buttercream allows flavors to meld and texture to firm up for easier frosting application.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: chocolate cupcakes, blackberry buttercream, homemade cupcakes, berry frosting, lime zest, dessert recipe
