Chocolate Cupcakes with Fresh Blackberry Buttercream 🍫🧁🍇
Ingredients:
2 1/2 oz semisweet chocolate (35-60% cacao), chopped 🍫
3 tbsp neutral oil (vegetable, canola, or avocado) 🥑
6 tbsp all-purpose flour (or gluten-free flour) 🌾
1/2 tsp baking powder 🥄
1/4 cup granulated sugar 🍬
1 large egg 🥚
1/4 + 1/8 tsp vanilla extract 🍦
1 tbsp cocoa powder 🍫
2 tbsp buttermilk 🥛
2 tbsp chocolate chips (optional) 🍪
5 tbsp unsalted butter, softened 🧈
1/2 cup powdered sugar 🍬
12-15 fresh blackberries, rinsed and dried 🍇
1 drop almond extract 🍑
1/4 tsp lime zest 🍋
Lime juice (to taste) 🍈
Directions:
1. First things first, preheat your oven to 350°F (175°C) and line a 6-cup muffin pan with 4 liners. Let's get that oven nice and warm!
2. Next up, melt your semisweet chocolate and oil together. You can do this in the microwave with 20-second bursts or use a double boiler. Just let it cool slightly once it’s all melted together.
3. In a mixing bowl, whisk together the granulated sugar, egg, and vanilla into your melted chocolate. Then, sift in the flour, baking powder, and cocoa powder. Gently fold in the buttermilk, and if you're feeling a little indulgent, stir in the chocolate chips!
4. Now, divide your lovely cupcake batter into the liners, filling them about 3/4 full. Bake them in the oven for 18-20 minutes or until a toothpick comes out with moist crumbs. Let them cool completely for the best frosting results!
5. While your cupcakes cool, let’s whip up that delicious buttercream! Puree your fresh blackberries and strain for a smoother texture if you’d like. Beat the softened butter until creamy, then mix in powdered sugar gradually. Add in your blackberry puree, almond extract, lime zest, and lime juice to taste, adjusting the consistency to your liking.
6. Once those cupcakes have cooled, frost them generously with the blackberry buttercream using a knife or piping bag. They’re ready to be served!
Enjoy your heavenly treats!