Are you team muffins or cupcakes? I have always been team muffin. Mostly because of the frosting, which is usually made with butter and powdered sugar. And the vegan version is often made with hydrogenated shortening, which is even worse.
The first version of the Chocolate Cupcakes with Blackberry Buttercream, had a vegan buttercream made with cashews, cacao butter and coconut cream, but the process was a bit too long (soaking cashews overnight, refrigerating coconut cream,…) and the cream was definitely too rich to pair with chocolate cupcakes.
Introduction about Chocolate Cupcakes with Blackberry Buttercream
That’s why I ended up changing the frosting in this recipe with a super easy whipped cream, colored with blackberry jam and sprinkled with thyme for some freshness. I am still team muffins, but these cupcakes are just so good, especially if you love chocolate as much as I do.
This recipe might be one of the easiest recipe ever! Please make sure to sift the dry ingredients and to not over mix the batter. Fold in the blackberries very gently using a rubber spatula or blender for smoothies to avoid mashing them.
I hope you guys enjoy this recipe! As always, I’d be very happy to see your re-creations of my recipe!
Chocolate and blackberry cupcakes
- Muffin cases, muffin mold
- Ingredients for the cupcakes (dry) 125 g (1 cup) all purpose flour 30 g (2 1/2 tbsp) raw cacao powder 50 g (1/4 cup + 1 tbsp) Moscovado or coconut sugar 50 g (1/4 cup) light brown sugar 3/4 tsp baking soda 1/4 tsp sea salt
- Ingredients for the cupcakes (wet) 50 g (1/4 cup) coconut oil, melted, at room temp or other neutral oil 60 ml ( 1/4 cup) espresso coffee, warm 1/2 tsp vanilla bean paste 1/2 tsp white vinegar 160 ml (2/3 cup) water 1/2 cup fresh blackberries
- Ingredients for the frosting 300 g coconut or other whipping cream chilled 2-3 tbsp blackberry jam, seeds removed fresh thyme to sprinkl
Make the cupcakes
- Preheat the oven to 180 C / 356F degrees and line a muffin tray with 9 cases.
- In a large bowl, sift together the dry ingredients.In a small bowl, combine the wet ingredients.
- Pour the wet mixture over the dry ingredients and mix until just combined (don’t over mix).
- Using a rubber spatula, gently fold in blackberries into the batter.
- Divide the batter equally (I used an ice cream scooper) between the 9 muffin cases and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Leave to cool completely before frosting.
Make the frosting
- Whip the chilled whipping cream together with the blackberry jam. Using a piping bag, frost the cupcakes right before serving.
Here are some cooking tips for making delicious Chocolate Cupcakes with Blackberry Buttercream:
- Use high-quality ingredients: Use high-quality cocoa powder and chocolate for a rich and decadent chocolate flavor. Use fresh blackberries for the buttercream frosting.
- Don’t overfill the cupcake liners: Fill the cupcake liners only about 2/3 full to prevent the batter from overflowing while baking.
- Use room temperature ingredients: Make sure the butter and eggs are at room temperature before starting to make the cupcakes. This will help the ingredients mix together smoothly.
- Don’t overmix the batter: Overmixing the batter can cause the cupcakes to be dense and tough. Mix the ingredients until just combined.
- Make the blackberry puree: To make the blackberry buttercream, puree fresh or frozen blackberries in a blender or food processor until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds.
- Add the blackberry puree slowly: Add the blackberry puree to the buttercream frosting slowly while mixing to prevent the frosting from becoming too thin.
- Use a piping bag for frosting: Use a piping bag with a large tip to frost the cupcakes for a professional look.
- Garnish the cupcakes: Top the cupcakes with fresh blackberries or a sprinkle of cocoa powder for a nice touch.
- Store the cupcakes properly: Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Serve the cupcakes at room temperature: Take the cupcakes out of the refrigerator at least 30 minutes before serving to bring them to room temperature.
FAQs of Chocolate cupcakes with blackberry buttercream
Here are some frequently asked questions (FAQs) about Chocolate Cupcakes with Blackberry Buttercream:
Q: Can I use frozen blackberries for the buttercream?
A: Yes, you can use frozen blackberries for the buttercream. Just make sure to thaw them before pureeing them in a blender or food processor.
Q: Can I use a different type of berry instead of blackberries?
A: Yes, you can use a different type of berry like raspberries or strawberries. However, the flavor and color of the buttercream will be different.
Q: Can I make the cupcakes ahead of time?
A: Yes, you can make the cupcakes ahead of time and store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I freeze the cupcakes?
A: Yes, you can freeze the cupcakes without the frosting for up to 3 months. Thaw them at room temperature before frosting and serving.
Q: Can I make the buttercream ahead of time?
A: Yes, you can make the buttercream ahead of time and store it in the refrigerator for up to a week. Let it come to room temperature and remix it before using.
Q: Can I use a different type of frosting?
A: Yes, you can use a different type of frosting like cream cheese frosting or chocolate ganache. However, the flavor and texture of the cupcakes will be different.
Q: Can I make the cupcakes gluten-free?
A: Yes, you can make the cupcakes gluten-free by using gluten-free flour like almond flour or a gluten-free baking mix.
Q: Can I add chocolate chips to the cupcakes?
A: Yes, you can add chocolate chips to the cupcake batter for an extra chocolatey flavor.
Q: Can I use a different type of cupcake liner?
A: Yes, you can use a different type of cupcake liner like silicone liners or foil liners. However, the baking time may need to be adjusted.
Q: Can I make mini cupcakes instead of regular cupcakes?
A: Yes, you can make mini cupcakes instead of regular cupcakes. Adjust the baking time accordingly.
source : https://foodandmeal.com