Use up an abundance of blackberries with these irresistible chocolate and berry cupcakes - they're almost too pretty to eat
- 300g blackberries, plus 12 extra for decoration
- 100g butter
- 100g milk chocolate, broken into chunks
- 225g self-raising flour
- 175g golden caster sugar
- 2 tbsp cocoa powder
- 2 large eggs, beaten
- a little red or purple artificial food colouring
- 100g unsalted butter, at room temperature
- 400g icing sugar, sifted
- 1 tsp vanilla extract
MethodRoughly crush half the blackberries with a fork so the juice is running but there are still some chunky bits. Gently melt the butter and chocolate in a saucepan. Mix the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl. Put the kettle on.
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
- 1/4 cup butter
- 1 1/4 cups cake flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup 60% to 70% tub-style vegetable oil spread, chilled
- 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
- 1/2 teaspoon peppermint extract
- 3/4 cup fat-free milk
- 1/4 cup miniature semisweet chocolate pieces
- 1 recipe Whipped Chocolate Frosting (below)
- 2ounces crushed sugar-free red-and-white peppermint candies or grated bittersweet chocolate (optional)
- 1 recipe Peppermint Bark (below) (optional)
- 1/3 cupminiature semisweet chocolate pieces
- 1tablespoonfat-free milk
- 1/4 cupthawed, frozen light whipped dessert topping
- 1 1/4 cupsthawed, frozen light whipped dessert topping
- 2ounceschopped dark chocolate
- 1ouncecoarsely crushed sugar-free red-and-white peppermint candies
- Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
- Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently. Beat on medium speed for 2 minutes more. Gradually add egg, beating well. Beat in peppermint extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
- Place chocolate pieces in a medium microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once. Stir in milk; cool. Fold in 1/4 cup thawed, frozen light whipped dessert topping. Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.
- Place dark chocolate in a small microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1-1/2 minutes or until melted and smooth, stirring once. Pour chocolate onto a piece of waxed paper. Using a rubber spatula spread chocolate thinly to make an 8-inch circle. Sprinkle chocolate with peppermint candies. Let stand until set. Break up into shards.
- 118 1/4ounce package French vanilla, white, or yellow cake mix
- 1 cup fresh blackberries, plus 24 more for garnish
- 2 sticks unsalted butter (1 cup), softened
- 4 3/4 cups powdered sugar
- 1/8 teaspoon salt
- Prepare cake mix according to package directions, making 24 2 1/2-inch cupcakes; cool completely.
- Puree 1 cup of the blackberries in a food processor or blender. Pour puree into a bowl through a fine mesh sieve to remove seeds. You may need to work puree with a spatula to help it through the sieve.
- In a large mixing bowl cream the butter with an electric mixer on medium to high speed until it is light and fluffy, about 2 minutes. Add the strained blackberry puree, 3 cups of the powdered sugar and the salt. Beat on low until sugar begins to incorporate into the butter, then increase speed to medium-high to thoroughly mix. Add the remaining powdered sugar, a little at a time, until frosting reaches your preferred consistency.
- Use a large star tip to pipe the frosting onto prepared cupcakes. Chill for 1 hour. Top each with a blackberry.
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup reduced-fat Sour Cream
- 2 large Eggs
- 1 bottle (1 ounce) red food coloring
- 1/2 cup 2% milk
- 1 package (8 ounces) neufchatel (reduced-fat Cream Cheese), softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 box (16 ounces) confectioners' sugar
- 1 teaspoon vanilla extract
- Heat oven to 350 degrees F. Line 2 standard-size muffin pans with 24 cupcake liners.
- In bowl, mix flour, cocoa, baking powder, baking soda and salt. In second bowl, beat butter and sugar on medium-high until smooth. Beat in sour cream. Beat in eggs, one at a time. On low speed, beat in flour mixture and food coloring, alternating with milk. Spoon into cupcake liners, filling each about 2/3 full.
- Bake at 350 degrees F for 23 minutes or until toothpick inserted in centers of cupcakes comes out clean. Remove from pan; cool completely on wire rack.
- Beat Neufchatel and butter until smooth. On low, beat in confectioners' sugar, then vanilla. Spread or pipe onto cupcakes.