After the new year the little itty bitty gym in our apartment complex is packed day and night. But the closer we roll toward national chocolate day, otherwise known as Valentine’s Day, the more empty the place becomes.
Those few weeks after the holidays that have become the unofficial fun-food-moratorium are more depressing than the lack of sun in the winter. But it is almost amazing what a little chocolate cupcake can do to lift the soul. And chocolate with blackberry is kind of nice touch – because both are actually good for you.
This is an easy cupcake to prepare and the addition of blackberry preserves in the cake is a nice flavor punch. Adding a little more blackberry to the frosting gives it an interesting flavor boost and a pretty lavender color. Actually, there is not one thing I don’t like about this cupcake. If you love chocolate and blackberries, this little cake will make your day.
Not a fan of blackberries? Use raspberries or strawberries in exactly the same way.
The recipe makes 16 to 18 regular size cupcakes, plenty enough to share. Once they are topped with a fresh berry, be sure to refrigerate leftovers, but bring them to room temperature before eating.
Welcome to a month of chocolate. My favorite season.
|Chocolate Blackberry Cupcakes|| |
- 260 grams Canteen blend flour (2 cups) (see notes)
- 200 grams granulated sugar (1 cup)
- 75 grams unsweetened cocoa powder, sifted (3/4 cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 extra large eggs
- 165 grams vegetable oil (3/4 cup)
- 2 tablespoons blackberry preserves
- 1 teaspoon vanilla
- 180 grams hot water
- 115 grams unsalted butter, room temperature (but not melty) (8 tablespoons)
- 112 grams Spectrum shortening (8 tablespoons)
- 1 teaspoon vanilla extract
- 2-4 tablespoons blackberry preserves, strained
- 440 grams powdered sugar, sifted (4 cups)
- 16-18 fresh whole blackberries
- Preheat oven to 350°F. Place liners in two 12-count muffin pans (makes 16-18). In a large bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt. In a small bowl whisk together eggs, oil, preserves and vanilla. Slowly pour the hot water a little bit at a time and whisk to temper the eggs. Add to flour mixture and stir until combined and no lumps remain. Let the mixture sit for a minute or two and stir once more.
- Scoop ⅔ full into liners and bake 12 minutes. Rotate pans and bake 6-7 minutes more or just until a toothpick comes out with slightly moist chocolate crumbs. Transfer cupcakes to a rack to cool completely before frosting.
- In a large bowl whip together butter, shortening, vanilla and 2 tablespoons strained preserves just until combined. Add the sifted powdered sugar and whip on medium-low just until the sugar is combined with the butter mixture. Turn mixer to high and whip until the frosting is light and fluffy. If it seems to stiff add one tablespoon of strained preserves and whip. Check again for consistency and add one more tablespoon if needed. Add only what is needed to make the frosting spread easily but not slide around or off the cupcake.
- Pipe or spoon onto cooled cupcakes. Top with a blackberry, if desired.