Chocolate Cupcakes Jeweled With Fresh Blackberries
Some romantic occasions call for an exquisite dessert. Here is a dessert designed for adults to be savored bite by delicious bite. Save the ordinary cupcakes for kids’ birthday parties or potlucks.
These small batch blackberry chocolate cupcakes with homemade buttercream icing are topped with one perfect, glossy berry for an incredibly elegant look and a moist scratch-made chocolate cupcake that is simply divine.
Why Does Everyone Love Cupcakes
Americans eat cupcakes by the million every year! Cupcakes are fun, they’re portable, and they can be made and decorated for any occasion! They are shareable and make great gifts! They take us back to a simpler time. What’s not to love?
The popularity of these sweet little cakes has grown by leaps and bounds since the early 2000s! The hit television show Sex in the City helped catapult cupcakes into the mainstream when the character Carrie Bradshaw was seen eating a cupcake on TV.
These incredibly gorgeous blackberry chocolate cupcakes are an example of just how amazing a cupcake can be!
Here’s How To Make 4 Perfectly Elegant Blackberry Chocolate Cupcakes
Preheat the oven to 350 degrees and put four cupcake liners in a muffin tin using the outer cups. Combine the chocolate chips and oil in a small bowl.
Microwave in 30-second intervals, stirring between bursts until all the chocolate is completely melted, and set it aside to cool a bit. Whisk in the sugar and the vanilla.
Next, whisk in the egg until thoroughly blended, then whisk in the baking powder to ensure it’s well distributed and integrated. Finally, whisk in the flour when it is incorporated and no streaks of flour remain.
When the batter is ready, divide it evenly between the four cupcake liners. Bake for about 20 minutes or until a toothpick comes out clean. Set the cupcakes on a rack to cool completely before adding the icing.
Now Whip Up That Gorgeous Purple Blackberry Buttercream Icing
Combine the softened butter, powdered sugar, almond extract, and blackberries in a bowl. Beat well until the frosting is light and fluffy. Reserve four berries for garnish.
If you do not want seeds in the icing, mash and strain the blackberries, then add the mashed berries to the powdered sugar and butter.
If the frosting seems too soft, refrigerate it for a while to set up. Frost the cooled cupcakes, then garnish with one berry each. I suggest you peel back the liner and eat these blackberry chocolate cupcakes with a fork, savoring each delicious morsel and licking your fork between bites.
Chocolate Cupcakes With Blackberry Buttercream
These fabulous scratch-made chocolate cupcakes are topped with delicious fresh blackberry buttercream and topped with one perfect berry.
Ingredients
Cupcakes
- 1/3 cup plus 1 Tbsp semi-sweet chocolate chips
- 3 tablespoons vegetable oil
- 6 Tbsp all-purpose flour
- ½ tsp baking powder
- ¼ cup sugar
- 1 large egg
- scant 1/2 tsp vanilla
Buttercream
- 5 Tbsp butter, softened to room temperature
- ½ cup powdered sugar
- 1 drop of almond extract
- Twelve to fifteen clean perfect blackberries
Instructions
- Preheat the oven to 350 degrees.
- Put cupcake liners in four muffin cups.
- Combine the chocolate chips and oil in a small bowl.
- Microwave in 30-second intervals, stirring between bursts until all the chocolate is completely melted.
- Set aside to cool slightly.
- Whisk in the sugar and the vanilla.
- Whisk in the egg until thoroughly blended.
- Whisk in the baking powder and the flour when well blended.
- When the batter is ready, divide it evenly between the four cupcake liners.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Set aside on a rack to cool completely before adding the icing.
- Combine the softened butter, powdered sugar, almond extract, and blackberries in a bowl. Reserve four berries for garnish.
- Beat well until the frosting is light and fluffy. If the frosting seems too soft, refrigerate for a while to set up.
- Frost cupcakes, then garnish with one berry each.
Notes
- You can use 2 1/2 ounces of semi-sweet baking chocolate instead of chocolate chips in the cupcakes, but chop it into small pieces before melting.
- If you do not want seeds in the buttercream, mash and strain the blackberries in a separate bowl before adding them to the frosting.
- If the frosting seems dry, add lemon or lime juice, a few drops at a time, until you achieve the desired consistency.
Aren’t these blackberry chocolate cupcakes with buttercream beautiful? This would be a memorable dessert for a special occasion or a romantic night! We are suckers for a fancy dessert when you are planning something that calls for an extra touch of elegance.
Here are some more for you to think about! Tiramisu, Banana Cake With Burnt Sugar Buttercream, Triple Dark Chocolate Bundt Cake, Hummingbird Cake.
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