Blackberry Chocolate Cupcakes (Print Version)

# Ingredients:

→ Batter for Cupcakes

01 - 1 cup of regular all-purpose flour
02 - 1 teaspoon baking soda
03 - Half a teaspoon of salt
04 - Half a cup of melted butter (unsalted)
05 - Three-fourths of a cup of brown sugar
06 - Two large-sized eggs
07 - One teaspoon of vanilla flavoring
08 - Half a cup of buttermilk
09 - Half a cup of warm coffee or boiling water
10 - Half a cup of mashed-up blackberries
11 - Half a cup of unsweetened cocoa powder

→ Frosting Made with Blackberries

12 - Half a cup of softened unsalted butter
13 - One teaspoon of vanilla flavoring
14 - Two cups of powdered sugar
15 - Strained blackberry purée, about 1/4 cup (without seeds)
16 - 1 to 2 tablespoons of heavy cream, based on the consistency

→ For Decoration (Optional)

17 - Fresh blackberries
18 - Shaved chocolate
19 - Edible flowers

# Instructions:

01 - Turn the oven on and set it to 350°F (175°C). Put paper liners in the cups of a 12-slot cupcake pan.
02 - In a medium mixing bowl, stir together the baking soda, salt, flour, and cocoa powder until it's all evenly combined. Put it aside.
03 - Using a large bowl, stir the melted butter and brown sugar until smooth. Beat in one egg at a time, making sure each one is fully mixed before moving on to the next. Toss in the vanilla, buttermilk, and the mashed blackberries, then stir until everything looks blended.
04 - Little by little, add the dry mix into the wet mix. Gently fold it together, and don’t overdo it—just until it’s mixed.
05 - Slowly stir in the warm coffee or hot water until your batter has a smooth, runny consistency (this is what you want!).
06 - Pour the batter into the cupcake liners, filling them roughly three-fourths of the way to the top.
07 - Place the pan in the preheated oven and let these cook for 18 to 22 minutes. They're done when a toothpick comes out clean or with just a crumb or two.
08 - Once baked, let cupcakes rest in the pan for five minutes. Then transfer them to a wire rack to cool fully before frosting.
09 - As the cupcakes cool, blend fresh blackberries into a smooth purée. Use a fine sieve to strain the mix, leaving you with smooth purée and no seeds.
10 - In a big bowl, use a mixer to beat the softened butter until it’s creamy (about 2 minutes). Gradually stir in the powdered sugar to combine. Add the blackberry purée and vanilla next, then mix. For a good consistency, stir in a tablespoon or two of heavy cream. Whip on medium-high for 3-4 minutes until the frosting is fluffy.
11 - Once the cupcakes have fully cooled, use a spoon or piping bag to frost them with your blackberry frosting.
12 - If you’d like, add a few fresh blackberries, bits of chocolate, or flowers on top. Serve at room temperature for the best texture and flavor.

# Notes:

01 - Adding hot coffee boosts the chocolate taste without giving the cupcakes a coffee flavor.
02 - For extra blackberry flavor, gently mix in some whole berries before baking.
03 - Keep the frosted cupcakes in a sealed container in the fridge for up to three days. Let them sit at room temp before serving.
04 - Blackberries naturally add a tartness that gives you super moist cupcakes that stay fresh for a long time.

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