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Blackberry & Chocolate Cupcakes

March 3, 2023 by Salma Leave a Comment

Blackberry & Chocolate Cupcakes | The Polka Dotter

Rich chocolate mud cake pairs beautifully with the fresh burst of sweet blackberries and luscious blackberry cream cheese frosting in this decadent treat. These cupcakes would make the perfect offering at your next autumnal picnic or afternoon tea. A flourish of dried cornflower petals gives them a luxury touch, but feel free to skip them or substitute with rose petals or a few extra fresh blackberries on top if you prefer.

Baking Notes
1) These cupcakes will keep well unfrosted in an airtight container at room temperature for 1-2 days. Once frosted, they should ideally be served immediately or refrigerated given the cream cheese. Allow to come to room temperature prior to consumption for the best tasting cupcakes.
2) Due to the nature of cream cheese frosting, this blackberry version is quite soft. Ensure you allow extra time to refrigerate the frosting prior to piping if you wish to frost the cupcakes as seen in these images. Alternatively, the soft frosting can be used immediately, but will need to be spooned rather than piped over the cooled cupcakes. Rest assured, they will still taste amazing.
3) This recipe can be easily doubled if you prefer. It has been adapted from this small batch recipe for these equally delicious Raspberry & Dark Chocolate Cupcakes, a recipe originally created during the isolation of the pandemic.

Blackberry & Chocolate Cupcakes | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Print

Blackberry & Chocolate Cupcakes

Blackberry & Chocolate Cupcakes | The Polka Dotter
Print Recipe

Rich chocolate mud cake pairs beautifully with fresh sweet blackberries and luscious blackberry cream cheese frosting in these decadent cupcakes.

  • Author: Salma

Ingredients

Scale

Blackberry & Chocolate Cupcakes

  • 80g unsalted butter, coarsely chopped
  • 50g good-quality dark chocolate, coarsely chopped
  • 150g caster sugar
  • 1 tsp vanilla paste
  • ¼ tsp fine sea salt
  • 85ml (1/3 cup) water
  • 85g plain flour, sifted
  • ¼ tsp baking powder
  • 5g (1 tbsp) good-quality cocoa powder
  • 1 large egg, at room temperature
  • 75g fresh blackberries
  • Dried edible cornflowers, to decorate, optional

Blackberry Cream Cheese Frosting

  • 20g fresh blackberries
  • 50g cream cheese, softened & coarsely chopped
  • 25g unsalted butter, softened & coarsely chopped
  • 70g icing sugar, sifted
  • Pinch of fine sea salt

Instructions

Blackberry & Chocolate Cupcakes

  1. Preheat oven to 165°C (145°C fan-forced) and line a standard cupcake tin with 5 paper cupcake cases.
  2. If blackberries are quite large, place in freezer for 15-20 minutes then cut each one into halves or thirds.
  3. Combine butter, chocolate, sugar, vanilla paste and salt in a medium saucepan, stirring over low heat until combined, then add water and stir until smooth.
  4. Transfer mixture to medium bowl and allow to cool for 10 minutes.
  5. In a separate bowl, sift together flour, baking powder and cocoa, then gently whisk in the dry ingredients, then egg, into the chocolate mixture until smooth.
  6. Divide batter equally between cupcake cases, then place 3-5 blackberry pieces in each cupcake case, pressing slightly into batter.
  7. Bake for 35-40 minutes or until a skewer comes out clean. Allow to cool for 5-10 minutes in the tin before removing cupcakes and cooling completely on a wire rack.

Blackberry Cream Cheese Frosting

  1. Press blackberries through a sieve, removing the seeds and reserving the blackberry puree.
  2. Beat cream cheese, butter, sugar and salt in free-standing mixer with paddle attachment until light and fluffy.
  3. Add blackberry puree teaspoon by teaspoon until desired consistency, colour and flavour is achieved.
  4. Please note, the frosting will likely be very soft as this stage. If you wish to pipe the frosting as in these images, ensure you refrigerate it for at least 30 minutes, then whisk gently again and pipe immediately. Alternatively, the soft frosting can be spooned over cooled cupcakes.

To Serve

  1. Pipe or spoon over blackberry cream cheesing frosting and sprinkle with edible cornflowers if using.
  2. Note cupcakes will keep well unfrosted in an airtight container at room temperature for 1-2 days. Once frosted, they should ideally be served immediately or refrigerated. Allow to come to room temperature prior to consumption for the best tasting cupcakes.

Enjoy!

Notes

Makes 5 standard cupcakes

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Blackberry & Chocolate Cupcakes | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter

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Meringue Kissed Blackberry Brownies
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Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Blackberry, Chocolate, Cream cheese

Previous Post: « Honey Lavender Ice Cream
Next Post: Roasted Plum Swirl Ice Cream »

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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This is my little ode to you, my cake, and the joy of photography.

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I had the pleasure of attending the @kalbarsunflowers festival recently and was truly blown away by the breathtaking beauty of these majestic flowers. It’s one of those sights you think really can’t be as pretty as the pictures, but when you’re immersed in hundreds of thousands of flowers as tall as you, it really does feel like you’re walking right in the middle of a sunflower dream 😊

An amazing event that last year was the biggest fundraiser for the @cancercouncilqld!

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