Chocolate Cupcakes With Blackberry Buttercream For Two Recipe

Name: Chocolate Cupcakes With Blackberry Buttercream For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/2 ounces, weight Semisweet Chocolate (60% Cacao); 3 Tablespoons Canola Oil; 6 Tablespoons Unbleached Flour; 1/2 teaspoons Baking Powder; 1/4 cups Sugar; 1/4 teaspoons Plus 1/8 Teaspoon Vanilla Extract; 1 whole Large Egg; FOR THE BUTTERCREAM:; 5 Tablespoons Unsalted Butter, Softened; 1 drop Almond Extract; 1/2 cups Powdered Sugar; 1 dash Lime Juice, To Taste; 12 whole Fresh Blackberries (or More To Taste); 1/4 teaspoons Lime Zest

Servings: persons

FOR THE CUPCAKES:
2-1/2 ounces, weight Semisweet Chocolate (60% Cacao)
3 Tablespoons Canola Oil
6 Tablespoons Unbleached Flour
1/2 teaspoons Baking Powder
1/4 cups Sugar
1/4 teaspoons Plus 1/8 Teaspoon Vanilla Extract
1 whole Large Egg
FOR THE BUTTERCREAM:
5 Tablespoons Unsalted Butter, Softened
1 drop Almond Extract
1/2 cups Powdered Sugar
1 dash Lime Juice, To Taste
12 whole Fresh Blackberries (or More To Taste)
1/4 teaspoons Lime Zest

1
1. Preheat the oven to 350u00b0F. Place 4 paper liners along the outside edge of a cupcake pan.
2
2. Add the chocolate and canola oil into a medium bowl. Melt it in the microwave in 30-second intervals, stirring in between each additional 30-second interval. Stir well to ensure every last bit of chocolate melts. Let it cool slightly. Once cool, add the sugar and vanilla and whisk until blended. Add the egg and whisk to combine. Set aside.
3
3. Mix the flour and baking powder together in a small bowl. Add this into the chocolate mixture and stir until blended.
4
4. Divide between the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
5
5. To make the buttercream, beat together the butter, almond extract and lime zest with an electric mixer. Add the powdered sugar and beat well. Add the blackberries and beat vigorously to break up the berries. (If you don't enjoy the crunchy seeds, mash the berries in a small bowl and strain before adding to the buttercream). Add lime juice to taste to bring out the sweetness of the berries. In my opinion, the frosting tastes best if it's allowed to chill in the fridge for a few hours before being spread on the cupcakes.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/2 ounces, weight Semisweet Chocolate (60% Cacao), 3 Tablespoons Canola Oil, 6 Tablespoons Unbleached Flour, and more.

Yes, Chocolate Cupcakes With Blackberry Buttercream For Two falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Blackberry Buttercream For Two

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