Blackberry Choc Top
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
250g Blackberry jam
400g Frozen Blackberries
360g Melted Chocolate
65ml vegetable oil
1 batch of Marshmallow/Meringue frosting
2-4 drops purple food gel
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Add 3-4 frozen blackberries to each cupcake liner before you fill each liner 3/4 of the way with batter (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30-40 min (see notes) or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare your chocolate coating melt your chocolate in a microwave safe bowl for 20 seconds at a time, mixing each time until is appears smooth and glossy. Add oil and mix in really well.
While your cupcakes are baking and cooling prepare your marshmallow frosting. Add purple food dye to it.
Once the cupcakes have baked and cooled core the center and fill with blackberry jam. Fit the end of a piping tip with an open star tip and frost in a high swirl. Trust me, that frosting is so light, it won’t feel like overkill lol.
Once the cupcakes are frosted, place them in the fridge for 30 min to get them nice and chilled.
Carefully dip the frosting in the chocolate coating (make sure it’s not hot). Allow them to set before serving.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Because these cupcake have fruit in the base, they have extra moisture which will mean they’ll take a little longer to bake than normal cupcakes. Bake your cupcakes for 30 min. If they’re still a little soft and gooey, bake them an extra 5-10 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs.