Inspired by early spring flowers (21 days early this year!), and 2 pints of blackberries I had in my fridge; I whipped up a batch chocolate cupcakes with blackberry cream cheese frosting for an impromptu Easter BBQ.
Using a tried and true chocolate cupcake recipe, I experimented a bit with the frosting, crushing and straining 2 quarts of blackberries and adding raspberry extract for an extra flavor burst.
Chocolate Cupcakes (adapted from the Cupcake Project):
- 1/2 C water
- 1/4 t salt
- 3/4 C white sugar
- 1/2 C Bob’s Red Mill Gluten-Free Baking Flour
- 1 teaspoon Xanthan Gum
- 18 oz semi-sweet chocolate chopped into small pieces
- 1 C unsalted butter (room temperature)
- 3 eggs
- 3 egg whites
- Preheat the oven to 350 degrees F.
- Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
- In the top half of a double boiler, (I use a do-it-yourself method with a small bowl of chocolate placed in a larger bowl of boiled water, it works exactly the same way.) melt the semi-sweet chocolate.
- Pour the melted chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and gradually beat the butter into the chocolate.
- Beat in the hot sugar-water.
- Slowly beat in the eggs and the egg whites one at a time.
- Add in the flour and xanthan gum, beat until the mixture is fully combined.
- Pour the batter 3/4 to the top of lined cupcake tins.
- Bake cupcakes for 20 minutes, or until the middle sets.
- Allow cupcakes to cool entirely before frosting.
Blackberry Cream Cheese Frosting
- 1 8 oz package Neufchatel cream cheese
- 4 Tablespoons unsalted butter, room temperature
- 4 cups of sifted confectioner’s sugar
- 1.5 teaspoons of raspberry extract
- 1 pint of fresh blackberries, washed and drained
- 1 teaspoon vanilla
Combine cream cheese and butter in an electric mixer, whip until creamy. Add confectioner’s sugar to butter & cream cheese mixture 1 cup at a time until fully combined. Crush, and strain blackberries, add to mixture. Add extracts, mix until combined. Refrigerate for at least 1 hour, or overnight.
Decorate and serve with a smile!