Blackberry Chocolate Cupcakes with Blackberry Buttercream

Blackberry and chocolate cupcakes

Name: Blackberry and chocolate cupcakes
Total time: 1 h
Yield: Makes 12
Ingredients: 175g butter; 100g 72% (or above) dark chocolate finely chopped; 300g plain flour; 375g golden caster sugar; 25g good quality cocoa; 1 tsp bicarbonate of soda; 2 eggs; 200ml red wine; 200g punnet blackberries; 1 punnet blackberries; 150g softened butter; 300g icing sugar

Published: June 22, 2015 at 11:14 AM

Save recipe

Makes 12

Easy

Total time: 1 hr

+ cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Bake a batch of these blackberry and chocolate cupcakes, then check out our chocolate cupcakes, red velvet cupcakes and more cupcake recipes.

Looking f0r more blackberry recipes? Check out our blackberry cake, blackberry crumble, blackberry muffins, blackberry brownies and plenty more.

Ingredients

Nutrition

175g butter
100g 72% (or above) dark chocolate

finely chopped
300g plain flour
375g golden caster sugar
25g good quality cocoa
1 tsp bicarbonate of soda
2 eggs
200ml red wine
200g punnet blackberries

BLACKBERRY BUTTERCREAM

1 punnet blackberries
150g softened butter
300g icing sugar

Nutrition: per serving

kcal597
fat27.6g
carbs77.9g
fibre3.7g
protein4.9g
salt0.8g

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.

Try more of our cupcake recipes here...

Melted Snowman Cupcakes Recipe

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue