Chocolate Blackberry

It started with these blackberries…


I thought they looked so pretty and would be nice paired with chocolate.

cupcakes and coffee

Chocolate cupcakes… Deep, dark chocolaty chocolate cupcakes.  This cake is so good and easy to make.  It can really be classified as a one bowl cake.  It is always moist and remains moist after several days (if the cupcakes happen to last that long!)  There is coffee in the batter which enhances the chocolate flavor.  Coffee also helps one stay away during a late night baking session!

Cupcakes in the making 1
I added some pureed blackberries to the italian meringue buttercream, which gave it a slight  tint of purple.

cupcakes en masse

The tartness of the blackberry pairs so  nicely with the chocolate.

Chocolate Blackerry

I think they turned out really pretty.  You should make them.  I think you might like them!

Chocolate Blackberry Cupcakes

Makes 28

Based on recipe by the Barefoot Contessa and this IMBC recipe.

Chocolate Cake

1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, well shaken
½ cup vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees. Fill 2 – 12 hole cupcake pans with liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Make a small well in the middle of the dry ingredients and add the buttermilk, oil, eggs, and vanilla. With a rubber spatula, stir slowly to combine. The mixture will be a little thick. Once the mixture is combined, add the hot coffee and mix slowly at first, then switch to a wire whisk and mix to  fully to combine all ingredients. The batter will be really thin and this is exactly as it should be. Add batter to each liner, only about 1/4 cup or a large scoop, as the batter will rise.  Bake cupcakes for 20 – 25 minutes, or until a toothpick comes out clean. Cool in the pans for 5 minutes, then remove cupcakes and let them cool completely on a cooling rack.

Blackberry Italian Meringue Buttercream
1 cup sugar
1/4 cup water
5 egg whites
1/4 cup sugar
1 cups unsalted butter, room temperature, but not too soft, cut into tablespoons
1 tsp vanilla
1/4 cup blackberry puree, strained to remove seeds.

For the buttercream:
Bring 1 cup sugar and 1/4 cup water to boil over medium heat until it reaches 245.

Once syrup reaches 235, begin whipping egg whites with a wire whisk in a stand up mixer on high (about 7 on KitchenAid mixer) until soft peaks form (1-2 minutes). Sprinkle in 1/4 cup sugar and continue to beat.

When syrup reaches 245, slowly (and carefully) pour the hot syrup into the meringue steadily with the mixer still on high.

Beat the frosting for about 10-12 minutes until the outside of the bowl is room temperature.

Begin adding the butter to meringue by the tablespoon. Be prepared, the addition of the butter will deflate the frosting a bit.  Actually, it will look like a soupy mess!   I usually switch from the wire whisk to the paddle attachment at this point.

Continue beating for about 7-8 minutes and miraculously the soupy mess will become a beautiful buttercream.

Add in the vanilla and blackberry puree.


Frost cupcakes and adorn with a fresh blackberry.

For the chocolate drizzle, warm some heavy cream and add to chocolate, mix to combine and drizzle on cupcakes.



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