Chocolate Cupcake with Blackberry Butter Cream

I recently went to a produce market and they had blackberries at a pretty good price so I bought a lot! Last time I bought black berries I made a blackberry jalapeno jam. Since I still have several jars of the jam I wanted to make something different with the blackberries. Berries and Chocolate always go together in my mind so what better than to make a Chocolate Cupcake with a Blackberry Butter Cream Frosting. Adding the blackberry on top of the cupcake made it even that much better. I hope you enjoy!

Chocolate Cupcake with Blackberry Butter Cream
Yield: 24 cupcakes

Ingredients:

Cupcake:
1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 1 tablespoon butter at room temperature
1 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla
3/4 cup sour cream

Frosting:
5 tablespoons of blackberry puree, strained to get the seeds out
1 cup butter at room temperature
5 cups of powdered sugar
24 blackberries for garnish

Directions: 

1.Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Beat the butter and 1/2 of the powdered sugar together til mixed. Add the blackberry puree and remaining  powdered sugar 1/2 cup at a time til well combined. 

8. Once cupcakes are cooled completely frost with the blackberry butter cream and top with a blackberry. Serve and enjoy!

Key Lime Cupcakes

I don't now about you but I usually make the same desserts over and over because they are good and familiar. I have been trying to broaden my scope of recipes. I've never tried anything flavored with lime before except a Cherry Limeaide from Sonic. So I decided to try this Key Lime Cupcake recipe. I must say that it was quite refreshing!

Key Lime Cupcakes

Recipe:

1 3/4 cups cake four

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cool unsalted butter, cut into 8 pieces

1 1/4 granulated sugar

2 large eggs at room temperature

2 1/2 tablespoons key lime juice

1 tablespoon key lime zest

1 drop of green food coloring

3/4 cup buttermilk at room temperature

Frosting:

1/2 cup cool unsalted butter, cut into eight pieces

8 ounces cream cheese at room temperature cut into 8 pieces

2 1/4 cups powdered sugar

1 tablespoon key lime zest

Directions:

1. Pre heat oven to 350 F. Line cupcake pans. 
2. Mix the cake flour, baking powder, baking soda and salt, set aside
3. Using a mixer beat the butter on low until it's softened a bit. 
4. Add the sugar and increase the speed to medium. Beat until fluffy.
5. Add one egg at a time, beating well after each addition.
6. Add lime juice, zest, and food coloring and beat until mixed. (The mix will look curdled)
7. Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until combined. 
8. Fill each cupcake liner 2/3 full.
9. Bake 20 to 25 minutes. Cool completely 
10. For the frosting, mix the butter on low until it's softened. Increase the speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in the key lime zest.
11. Frost the cupcakes and enjoy!

You can make approximately either 36 mini cupcakes and 12 regular size cupcakes or 24 regular size cupcakes. 

I thought I "pinned" this recipe. I can't find it even looking with Google. So if this is your recipe let me know and I will credit you! 

Black Forest Cupcakes with Whipped Cream Frosting

 Every Sunday my family gets together at my moms house for Sunday Dinner. My Step Dad does most of the cooking. The rest of us usually do the desserts, especially if it is someone's birthday. This week I just wanted to make a chocolate flavored cupcake so I volunteered to make dessert. I enjoy Black Forest Cake so I thought I would attempt to make a Black Forest Cupcake. First I used a good Chocolate Cupcake Recipe and changed the ingredients just a little. (Recipe below) Baked according to directions. Let cool and hollowed out the center of the cupcakes with a paring knife. Make sure to not go through the bottom of the cupcake.

Next fill the cupcakes with cherry pie filling. I was a little lazy and used store bought cherry filling. You could make your own if you want.

Make the frosting. Frost the cupcakes. 

Sprinkle the cupcakes with mini chocolate chips. 

Enjoy the cupcakes! 

Black Forest Cupcake

Makes approximately 24 cupcakes

Ingredients:

1/2 cup plus 1 tablespoon of Cocoa Powder

1/2 cup plus 1 tablespoon of hot water

2 1/4 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup plus 1 tablespoon unsalted butter

1 2/3 cups granulated sugar

3 eggs

1 tablespoon vanilla

3/4 cup sour cream

Cherry Flavoring (I used 3 tablespoons of DaVinci gourmet cherry syrup)

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with liners. 

2. In a small bowl, whisk together the cocoa powder and hot water util smooth. in a separate medium bowl, sift together the four, baking soda, baking powder and salt.

3.Combine the butter and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer mixture to a bowl. Mix with an electric mixer and beat on medium low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla, and then the cocoa mixture, beating until smooth. 

5. Reduce the mixer speed to low, and add the four mixture in three additions, alternating wit the sour cream, beginning and ending with the four mixture. Mix each addition util just incorporated. 

6. Add Cherry Flavoring one tablespoon at a time until you get the flavor you want. (Some flavorings are stronger than others so be careful. You don't want it to taste like cough syrup!)

7. Divide the batter between the prepared liners, filling about 2/3 full. Bake approximately 18 to 20 minutes until a toothpick inserted into the center comes out clean. To insure even baking rotate the pans half way through cooking times. 

8. Let cupcakes cool in pan then transfer to a wire rack to cool completely. 

Whipped Cream Frosting

Ingredients: 

1 8oz package of cream cheese softened

1/2 cup sugar

1 1/2 teaspoon of vanilla

2 cups heavy whipping cream

Directions: 

Combine the cream cheese, sugar, vanilla in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy whipping cream. stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold stiff peaks. Save any left overs in an air tight container in the refrigerator. 

Chocolate Salted Caramel Cupcakes!

O.K. so I didn't want to make anything normal for the Fourth of July for dessert. Since cupcakes are all the rage I went searching on the internet for cupcake recipes. Boy are there a lot! I actually made 3 different kinds because I couldn't choose which one. By far this cupcake is my favorite. It is my OMG cupcake! I made these a week ago and am salivating as I am writing this  post and will be making another batch tomorrow! I found the recipe over at Brown Eyed Baker. She has a lot of yummy sounding recipes. 

Chocolate Salted Caramel Cupcakes

Yield: 22 to 24 cupcakes

Prep Time: 30 minutes | Bake Time: 20 minutes

For the Cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
¾ cup sour cream

For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
½ cup salted caramel sauce
4 cups powdered sugar

To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with paper liners.

2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth, and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix each addition until just incorporated.

6. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes. Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of fleur de sel.

I added a step between 7 and 8. Instead of using the caramel sauce as a topping I decided to use it as a filling in the cupcake. I burned my first batch of Homemade Caramel Sauce. It says to cook it to 350 degrees but it was burning after it hit 300 degrees. I have never made a caramel sauce like this recipe. I might try it again. So I was in such a hurry that I had my son run to the store and buy caramel sauce for ice cream! I put the caramel sauce into a squeeze bottle and added a teaspoon and a half of the salt and shook it up and then squeezed the sauce into the cupcakes until I saw sauce coming out of the cupcake. It was very helpful to put the caramel sauce into a squeeze bottle. The tip helped get the caramel sauce into the center of the cupcake. After the sauce is in the cupcake it soaks into the cupcake and make's the chocolate cupcake taste even better. Because I added the sauce into the cupcake I did not add caramel sauce or salt to the top of the cupcakes because I thought that there was enough flavoring. Next time I will add some caramel sauce to the top just for decoration. 

I couldn't find the fleur de sel salt so I used regular sea salt that isn't flaky but chunky. I think it tasted great. I also wanted to make these into mini cupcakes. I was able to make 36 mini cupcakes and 12 regular sized cupcakes.