Blackberry and chocolate cupcakes
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12
Skip to ingredients
- 175g butter
- 100g 72% (or above) dark chocolatefinely chopped
- 300g plain flour
- 375g golden caster sugar
- 25g good quality cocoa
- 1 tsp bicarbonate of soda
- 2 eggs
- 200ml red wine
- 200g punnet blackberries
BLACKBERRY BUTTERCREAM
- 1 punnet blackberries
- 150g softened butter
- 300g icing sugar
Nutrition:
- kcal597
- fat27.6g
- carbs77.9g
- fibre3.7g
- protein4.9g
- salt0.8g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the butter and chocolate in a small pan and melt them until smooth.
step 2
Mix the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and wine together. Add the chocolate and egg mixtures to the dry ingredients, then 100ml boiling water and whisk until the cake batter is smooth. Divide between 12 large muffin cases. Drop 2 or 3 blackberries into the top of each one. Bake for 35 minutes or until cooked through. Cool on a wire rack.
step 3
Whizz the remaining blackberries to a purée and sieve. Beat the butter until very soft then beat in half of the icing sugar. Beat in about 6 tbsp of the purée, followed by the remaining sugar. Pipe the blackberry buttercream onto the cakes.
