Description
Moist semisweet-chocolate cupcakes topped with a fresh blackberry-lime buttercream—perfectly tender and bursting with berry brightness.
Ingredients
- 2½ oz (70 g) semisweet chocolate, chopped
- 3 Tbsp neutral oil (canola or vegetable)
- 6 Tbsp all-purpose flour
- ½ tsp baking powder
- ¼ cup granulated sugar
- 1 large egg
- ¼ tsp vanilla extract
- 5 Tbsp unsalted butter, softened
- ½ cup powdered sugar
- 1 drop almond extract
- 12–15 fresh blackberries, rinsed
- ¼ tsp lime zest
- Splash of lime juice (optional)
Instructions
- Preheat oven to 350°F (175°C) and line 4 cupcake wells with liners.
- Combine chopped chocolate and oil in a bowl and microwave in 30-second bursts until melted. Stir and cool slightly.
- Whisk in sugar, vanilla, and then the egg until smooth.
- Add flour, baking powder, and a pinch of salt. Stir until just combined.
- Divide batter among liners and bake for 20–25 minutes until a toothpick comes out with moist crumbs. Let cool completely.
- For frosting: Beat butter with almond extract and lime zest.
- Gradually add powdered sugar and beat until creamy.
- Add blackberries and beat to incorporate (strain if you prefer seedless).
- Add lime juice to taste. Mix well.
- Frost cooled cupcakes and garnish with extra berries if desired.
Notes
- Use semisweet chocolate (35–60% cacao) for best texture.
- Neutral oil avoids overpowering flavor—don’t use olive oil.
- Cool cupcakes completely before frosting to avoid melting the buttercream.
- Strain blackberries for smoother buttercream if preferred.
- Recipe can be easily doubled or tripled.