Dark Chocolate Blackberry Cupcakes
Dark cocoa cupcakes made with hot coffee and mashed blackberries, topped with a fluffy blackberry buttercream.
Equipment
- muffin tin
- paper liners
- Electric mixer
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter melted
- ¾ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- ½ cup fresh blackberries mashed
- ½ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar
- ¾ cup fresh blackberries pureed and strained to make 1/4 cup, for the frosting
- 1 tsp vanilla extract for the frosting
- 1 tbsp heavy cream add up to 1 more tbsp if needed
Instructions
Cooking
- Mix the batter. Whisk the dry ingredients, stir the melted butter with the brown sugar, and add eggs, vanilla, and mashed berries.
- Add liquids. Alternate the dry mix and buttermilk, then stir in the hot coffee until just combined.
- Bake. Fill liners two thirds full and bake at 350 degrees F for 18 to 20 minutes until a toothpick comes out clean.
- Cool. Let the cupcakes rest in the pan for 5 minutes, then cool on a rack for 45 minutes.
- Frost. Beat the butter, powdered sugar, strained puree, and vanilla until fluffy, thin with cream, and pipe on top.
Notes
Substitutions: Use hot water in place of coffee, or Dutch process cocoa for a darker cake.
Tips: Spoon and level the cocoa and add espresso powder for extra depth.
Storage: Keep at room temperature for 3 days or refrigerate for 4 days. Freeze unfrosted cupcakes for up to 3 months.