Chocolate Cupcakes with Blackberry Sauce

Blackberry and Chocolate Cupcakes

I love these cupcakes with a dark chocolate frosting and a sweet blackberry sauce. Yummy!

Chocolate Cupcakes with Blackberry Sauce

Paula

This is a divine combination of black chocolate frosting and a delicious blackberry sauce.

Prep Time 2 hours 30 minutes

Cook Time 25 minutes

Total Time 2 hours 55 minutes

Course Dessert

Cuisine International

Ingredients 

MetricUS Customary

 

1x2x3x

For the batter:

  • 35 g cocoa
  • 180 ml hot water
  • 85 g dark chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of salt
  • 2 large eggs
  • 70 ml oil
  • 2 tbsp yogurt
  • 150 g flour
  • 1 tsp vanilla extract
  • 120 g sugar
  • 100 g blackberries crushed

For the chocolate cream:

  • 200 g dark chocolate
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 400 ml whipping cream

For the sauce:

  • 200 g blackberries
  • 50 ml water
  • 2 tbsp sugar

Instructions 

For the cupcakes:

  • Mix the cocoa with the hot water and dark chocolate. Leave to cool.

  • Combine the flour, baking powder, salt, sugar, and baking soda in a large bowl. Whisk together.

  • In a separate bowl, mix the oil with the eggs, yogurt, vanilla, and crushed blackberries. Add the chilled chocolate cream. Homogenize the mixture.

  • Pour the liquid ingredients over the dry ones and whisk gently until smooth. Do not overmix. Use a whisk or a spatula as an electric mixer is not necessary and not recommended.

  • Preheat the oven to medium heat (180 C/356 F). Prepare a 12-cup muffin pan by either lining the cups with parchment paper or butter and flour them.

  • Put 2-3 tablespoons of the mixture in each cup, so that they are filled almost to the top. Bake for 20-25 minutes until they pass the toothpick test. When ready, place them on a rack to cool.

For the cream:

  • Heat the whipping cream to almost boiling point. Add the chocolate pieces and powdered sugar. Let it rest for two minutes and then stir well. Stir in the vanilla. Set the cream aside. Once it has cooled to room temperature, put it in the freezer for one hour. Then, whip the cream with a mixer until its color becomes lighter and it is firm and fluffy.

For the blackberry sauce:

  • Heat the blackberries, water, and sugar and allow to boil for 5-10 minutes until the berries are soft and the mixture has reduced and is not so liquid. Turn off the heat and strain, getting as much sauce as possible.

  • Decorate the cupcakes with the chocolate cream, blackberry sauce, and fresh blackberries. These are decadent cupcakes, full of chocolate and very tasty. Enjoy!

Notes

Chocolate Cupcakes with Blackberry Sauce

Related: Red Velvet Cupcakes
Related:Easter Chick & Bunny Cupcakes
Related:Chocolate Cupcakes with Vanilla Frosting
Related:Chocolate Cupcakes with Caramel Pecans
Related: Blackberry Cheesecake
Related: Black Forest Cupcakes (Best Cupcake Recipe)

Paula

Paula is a very talented pastry cook and a regular Chef’s Pencil contributor.

She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

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