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!