Ingredients
For the Cupcakes:
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter (softened)
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup buttermilk
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¼ cup brewed coffee (or hot water)
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½ cup fresh or frozen blackberries (mashed)
For the Blackberry Frosting:
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½ cup unsalted butter (softened)
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2 cups powdered sugar
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¼ cup blackberry puree (strained to remove seeds)
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½ tsp vanilla extract
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1–2 tbsp heavy cream (as needed)
For Garnish:
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Fresh blackberries
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Dark chocolate shavings
Instructions
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Prepare the Cupcakes:
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Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
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In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
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Alternate adding dry ingredients and buttermilk to the butter mixture, mixing gently.
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Stir in the hot coffee and mashed blackberries until just combined.
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Divide batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
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Let cupcakes cool completely before frosting.
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Make the Blackberry Frosting:
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Beat butter until creamy, then gradually add powdered sugar.
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Mix in blackberry puree and vanilla extract. Add heavy cream as needed for a smooth consistency.
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Assemble:
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Pipe or spread frosting onto cooled cupcakes.
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Garnish with fresh blackberries and dark chocolate shavings.
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