Description
Rich chocolate cupcakes topped with a fresh berry frosting, perfect for Fourth of July celebrations.
Ingredients
Scale
- 1 ½ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 ¼ cups sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs (or 2 tablespoons ground flax + 6 tablespoons water for vegan version)
- 1 cup milk (or oat/almond milk for vegan)
- ½ cup oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- ½ cup room temperature butter (for frosting)
- 4 cups powdered sugar
- ½ cup blackberry puree or thick blackberry reduction
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Heat the oven to 350°F and line a muffin pan with liners.
- Stir the dry cupcake ingredients in one bowl.
- Whisk the wet ingredients in another bowl. Pour wet into dry and stir until just combined; lumpy is fine.
- Add the hot coffee or water last, and fill liners about two thirds full.
- Bake for 16 to 20 minutes; check at 16. A toothpick should come out with a few moist crumbs.
- Cool completely before frosting.
- Beat the butter until fluffy for the frosting. Add powdered sugar in batches, then mix in blackberry puree.
- Add vanilla and a pinch of salt. Chill if the frosting is too soft.
- Top cooled cupcakes with a swirl of frosting and fresh berries.
Notes
These cupcakes can be made a day in advance. Store baked cupcakes airtight and frost before serving for the freshest look.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
