Chocolate Blackberry Cupcakes are a sweet sensation! A dark, rich chocolate cupcake is filled with a sweet blackberry compote and finished with a creamy blackberry frosting. The intense chocolate and the sweet blackberries come together to make for a bite to remember!
For The Cupcakes:
For The Filling:
For The Frosting:
BAKE THE CUPCAKES:
Preheat the oven to 325° and line a muffin pan with 12 paper liners
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
Next, to the dry ingredients, add in the oil, eggs, and sour cream and mix until well combined. (it will be thick!)
Carefully pour the boiling water into the mixing bowl of ingredients and carefully mix everything together until you have a silky, smooth chocolate cake batter.
Divide the cake batter evenly between your 12 paper liners, filling each about 3/4 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Carefully take the chocolate cupcakes out of the oven and allow them to cool completely on a wire rack before filling and frosting
FILLING THE CUPCAKES:
MAKING THE FROSTING:
To make the blackberry frosting, combine softened butter and blackberry jam until smooth and creamy.
Next, add in the powdered sugar and a small pinch of salt and beat vigorously until the frosting is light and creamy. (If it's too thick, add in 1-2 tablespoons of milk and mix well)
Decorate the tops of your filled cupcakes with the blackberry frosting. You can pipe it on or use an offset spatula. Decorate as desired, then serve and enjoy!
Find it online: https://www.coleinthekitchen.com/chocolate-blackberry-cupcakes/