Chocolate Cupcakes with Blackberry Buttercream
Ingredients:
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup brewed coffee, cooled
For the Blackberry Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup blackberry puree (from fresh or frozen blackberries)
1/2 teaspoon vanilla extract
Pinch of salt
Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
In a medium bowl, sift together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and brewed coffee. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
For the Blackberry Buttercream:
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the blackberry puree, vanilla extract, and salt, and beat until light and fluffy.
If the frosting is too thick, add a splash of milk or cream to reach your desired consistency.
Once the cupcakes are completely cooled, frost them with the blackberry buttercream using a piping bag or offset spatula.
Garnish with fresh blackberries, if desired, and enjoy!
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: Makes 12 cupcakes