I love this time of year – we have a load of bramble bushes growing on a lane at the back of our house and all the blackberries are ripe now. As well as the usual crumbles and jams I like to bake with blackberries, so these chocolate and blackberry cupcakes are the perfect seasonal sweet treat.
The base of the cupcake is a chocolate cupcake, filled with blackberry jam and topped off with blackberry buttercream (which is made using blackberry coulis). These are DELISH!
Here’s the recipe.
Chocolate and Blackberry Cupcakes
For the Cupcakes
- 170 grams caster sugar
- 170 gramss Stork or unsalted butter at room temperature
- 3 eggs
- 175 grams self raising flour
- 50 grams cocoa powder
- 1 teaspoon vanilla extract
- 12 teaspoons blackberry jam
For the Blackberry Buttercream
- 250 grams unsalted butter
- 500 grams icing sugar, sifted
- 50 mililitres blackberry coulis
- Preheat your oven to 180ºC/160ºC Fan/Gas 4. Line a 12 hole muffin tin with cupcake wrappers. I like to use cupcake wrappers from Purple Cupcakes.
- In a stand mixer, or large bowl using a hand mixer, cream together the Stork/butter and caster sugar until light and fluffy.
- Crack the eggs into a jug and lightly whisk. Add the eggs to the butter and sugar mix, then the vanilla extract.
- Add the flour and cocoa powder, mixing until only just combined – don't overmix. Fill the cupcake wrappers until approximately two thirds full using the ice cream scoop (or spoons, if you prefer).
- Bake for around 18-20 minutes until ready. A skewer or toothpick inserted into the top of the cupcake will come out clean when they're ready. Remove from the oven and allow to cool on a wire rack.
- When the cupcakes are cool, use an apple corer or similar to remove a section from the middle of each cupcake. Add a teaspoon of blackberry jam as a filling. You could also just use a knife for this.
For the Buttercream
- Add the icing sugar and butter to your stand mixer and mix together well. Add the blackberry coulis, being sure to mix well. Using a piping bag and a 2D piping nozzle, pipe a swirl of buttercream on top of each cupcake, and top with a fresh blackberry. Enjoy with a cup of tea 🙂
Use strawberry jam in the middle of the cupcakes.
Replace the cocoa with self raising flour to have vanilla cupcakes with blackberry buttercream.
Top the cupcakes with a raspberry buttercream like these Lemon and Raspberry Cupcakes.
You might also like this Easy Blackberry Cake Recipe.
How Long Do These Blackberry Cupcakes Store?
Stored in an air tight container, these cupcakes should last for up to 3 days. As they are based on a Madeira cake recipe, the cupcakes will stay moister for longer. You can also freeze the cupcakes – simply pop them in a tub before adding the buttercream and they should keep for up to 3 months. Allow to thaw out before adding the buttercream swirl topping. Be aware that freezing and thawing cupcakes may cause the cupcake cases to peel away from the actual cupcakes however.