Indulge in these rich and fluffy chocolate cupcakes that are a breeze to make. Paired with a luscious blackberry cream cheese frosting, they’re a perfect treat without the heaviness of traditional buttercream.
Chocolate Cupcake Recipe Yields 6 cupcakes
Ingredients:
- 100g Milk (Almond or Dairy)
- 1/4 tsp White Vinegar
- 70g Granulated Sugar
- 27g Canola Oil
- 1/2 tsp Vanilla Extract
- 65g All-Purpose Flour
- 15g Cocoa Powder (sifted)
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- A pinch of Salt
Instructions:
- Preheat the oven and prepare a cupcake tin with 6 liners.
- In a mixing bowl, combine the milk and vinegar. Allow the mixture to sit for about 5 minutes.
- Add sugar, oil, and vanilla extract to the milk mixture. Stir well until the sugar is nearly dissolved.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Gently mix until the batter is smooth and free of lumps.
- Fill each cupcake liner halfway with the batter.
- Bake for 13-15 minutes or until the cupcakes are firm to touch and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Blackberry Cream Cheese Frosting: Ingredients:
- 130g Whipped Cream (Dairy or Vegan option)
- 30g Soft Cream Cheese (Dairy or Vegan, room temperature)
- 50g Powdered Sugar
- 3-4 tsp Blackberry Preserve or Jam
Instructions:
- In a mixing bowl, combine the whipped cream, soft cream cheese, powdered sugar, and blackberry preserve.
- Whip the mixture until medium peaks form.
- Fill a piping bag with the frosting and pipe onto the cooled cupcakes.
Relish the harmonious blend of rich chocolate and tangy blackberry in every bite. Enjoy!
