Blackberry Chocolate Cupcakes with Blackberry Buttercream

Blackberry and chocolate cupcakes

  • makes 12
  • Easy

These indulgent show-off mini cakes are very easy to make and are perfect for a mid-afternoon treat. Peruvian chocolate or a dark blend will work best with the blackberries in these cakes

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Ingredients

  • butter 175g
  • 72% (or above) dark chocolate 100g, finely chopped 
  • plain flour 300g
  • golden caster sugar 375g
  • good quality cocoa 25g
  • bicarbonate of soda 1 tsp
  • eggs 2
  • red wine 200ml
  • blackberries 200g punnet

BLACKBERRY BUTTERCREAM

  • blackberries 1 punnet
  • butter 150g softened
  • icing sugar 300g 

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the butter and chocolate in a small pan and melt them until smooth.

  • Step 2

    Mix the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and wine together. Add the chocolate and egg mixtures to the dry ingredients, then 100ml boiling water and whisk until the cake batter is smooth. Divide between 12 large muffin cases. Drop 2 or 3 blackberries into the top of each one. Bake for 35 minutes or until cooked through. Cool on a wire rack.

  • Step 3

    Whizz the remaining blackberries to a purée and sieve. Beat the butter until very soft then beat in half of the icing sugar. Beat in about 6 tbsp of the purée, followed by the remaining sugar. Pipe the blackberry buttercream onto the cakes.

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Nutritional Information

  • Kcals 597
  • Fat 27.6g
  • Carbs 77.9g
  • Fibre 3.7g
  • Protein 4.9g
  • Salt 0.8g
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