What do you do when it’s blackberry season? Make Chocolate Blackberry Cupcakes of course. Blackberries are one of my my top five fruits. I love the sweet-tart flavor and picking the juicy gems right off the vine.
This Chocolate Blackberry Cupcake is sooo good. It’s made from scratch, but don’t let that scare you! Anyone can make it, I promise.
Chocolate Blackberry Cupcakes Recipe
The secret to these cupcakes lies in the filling. Yup, you’re gonna make a delicious blackberry compote and fill them. Everyone will be all like “you so fancy!” They’ll never know it’s not really that much work.
- 1/4 C unsalted butter, softened
- 1 C sugar
- 1 C chocolate chips
- 2 LG eggs, room temp
- 2 LG egg yolks, room temp
- 1/2 C vegetable oil
- 2 tsp vanilla extract
- 1/3 C sour cream
- 1 C flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 C cocoa powder
- 1/2 C whole milk
- 2 C blackberries
- 3/4 C sugar
- 2 TBSP Lemon Juice
- 1 TBSP of Fruit Pectin or Corn Starch
- 2 C. (1 lb) Butter, softened
- 6-8 C Powdered sugar
- 1 cup of fresh washed blackberries, crushed
For the Cupcakes
- Pre-heat the oven to 350 degrees F
- In a medium-sized mixing bowl or the bowl of a stand mixer, cream the butter and sugar.
- Melt the chocolate chips in the microwave or a double boiler.
- Add chocolate to the butter/sugar mix and mix to combine.
- Add eggs and egg yolks, one at a time, and beat into the butter mixture
- Add oil, vanilla, and sour cream to butter mixture, and beat until well combined.
- Sift flour, salt, baking soda, and cocoa powder into a separate medium bowl.
- Add dry ingredients to wet ingredients. Make sure that they're well incorporated.
- Add whole milk and beat well to combine.
- Line a cupcake pan with cupcake liners.
- Fill each cup 3/4 of the way with cupcake batter.
- Bake at 350 for 15-18 minutes.
- Use a toothpick to test cupcakes. If it comes out clean, they're done baking.
- Let cool for 30 minutes.
- Using a small spoon, remove the middle of the top half of the cupcake.
- Add a dollop or two of the compote to the cupcake, filling it to the top.
- Let sit for 10 minutes before frosting the cupcakes.
For the Compote
- In a sauce pan combine all ingredients and bring to a rolling boil.
- Reduce heat and simmer until compote thickens.
- Set aside and let cool
For the Frosting
- Add butter and blackberries to a large bowl. Mix on medium speed to combine.
- Start to add the powdered sugar, one cup at a time, and beat until well blended.
- Test for stiffness, and when this forms stiff peaks, you have enough sugar.
- Increase the speed to medium-high speed and whip until light and fluffy.
- Place frosting in a pastry bag and pipe onto the top of the cupcakes.
Amount Per Serving: Calories: 870Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 79mgSodium: 217mgCarbohydrates: 78gFiber: 2gSugar: 40gProtein: 3g
Nutritional information is provided as a courtesy, and may not be accurate
Whew! These are a lot of steps, but they’re sooo worth it. I promise! And honestly, it’s not THAT much work. The blackberry compote also keeps fairly well and is delicious on ice cream or just over pound cake.