Description
Delight in these moist and rich Chocolate Cupcakes topped with a refreshing and tangy Blackberry Buttercream. Perfectly baked with semi-sweet chocolate and canola oil, these cupcakes offer a tender crumb, while the homemade buttercream is bursting with fresh blackberry flavor, lime zest, and a hint of almond extract, creating a beautifully balanced dessert for any occasion.
Ingredients
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 pans: Preheat your oven to 350°F (175°C). Line four outer cups of a cupcake pan with paper liners to hold the batter.
- Melt chocolate and oil: In a medium bowl, combine the chopped semi-sweet chocolate and canola oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Allow the mixture to cool slightly.
- Combine sugar and vanilla: Once the chocolate mixture is cooled, add the sugar and vanilla extract. Whisk well until the mixture is smooth and blended.
- Add egg: Crack in the large egg and whisk thoroughly to incorporate into the batter.
- Mix dry ingredients: In a separate small bowl, combine the flour and baking powder. Gradually add this mix to the chocolate batter, stirring until just blended with no lumps.
- Fill cupcake liners and bake: Evenly divide the batter among 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 oven and let cupcakes cool completely before frosting.
- Prepare buttercream ingredients: Gather softened unsalted butter, powdered sugar, almond extract, fresh blackberries, lime zest, and lime juice for the frosting.
- Beat butter with flavors: Using an electric mixer, beat the unsalted butter together with almond extract and lime zest until creamy and well blended.
- Add powdered sugar: Gradually add the powdered sugar to the butter mixture and beat until the frosting is smooth and fluffy.
- Incorporate blackberries: Add the fresh blackberries to the buttercream and beat vigorously to break up the berries, distributing them evenly through the frosting. For a smoother texture, mash and strain the berries before mixing.
- Adjust lime flavor and chill: Add lime juice to taste to enhance the sweetness and tartness of the frosting. For best flavor and texture, refrigerate the buttercream for a few hours before spreading on the cooled cupcakes.
Notes
- Ensure the melted chocolate mixture is not too hot before adding the egg to prevent curdling.
- You can substitute canola oil with another neutral oil like vegetable or sunflower oil.
- For a seedless frosting, mash blackberries and strain out the seeds prior to mixing into the buttercream.
- Allowing the buttercream to chill helps it firm up and makes it easier to spread or pipe on cupcakes.
- Store cupcakes in an airtight container in the refrigerator to keep the buttercream fresh.
