Celebrate Biscuits & Savvy’s Birthday by making this decadent Chocolate Blackberry Cupcake with Blackberry Buttercream Icing. It will give you a reason to celebrate everyday!
It’s Biscuits & Savvy’s Birthday!! That’s right, the website, aka my “baby,” is O-N-E and I cannot believe it! A couple of years ago this was all a dream, and April of last year, I made it a reality. I wasn’t quite sure what I was embarking on, but all I knew is I wanted to share my love of cooking with everyone, near and far.
After a year, I realize I do not regret my decision to take a leap of faith one bit. I also realize keeping up a blog is a full time job in and of itself. Kudos to those, like myself, who work full time, whether that means you’re a SAHM or actually out in the world working, and keep a blog going. Kudos to those who blog full time – I envy you, I think!
Nothing like the start of berry season coinciding with Biscuits & Savvy’s birthday. Although blackberry’s are considered summer season fruits, you can find them year round. This time, I found them right next to the strawberries and they were ON SALE!! The blackberries must have known I was going to be making this Chocolate Blackberry Cupcake with Blackberry Buttercream Icing for Biscuits & Savvy’s birthday! Probably not, but I will tell myself that! 🙂
When baking anything chocolate, adding espresso powder is the key to a good concentrated chocolate flavor. It works together with the cocoa powder to create an extra layer of indulgent goodness. There are many brands out there, but my go to espresso powder is Café Bustelo. It did not disappoint in these Chocolate Blackberry Cupcakes with Blackberry Icing. In the picture above, the espresso powder is to the right. It’s so dark, you can see why and how it adds an extra layer of flavor.
The Chocolate Blackberry cupcakes waited patiently to be iced, not like they had a choice, but as you can see in the picture below, someone, I’ll give you three guesses as to who, could not wait to fork into one. If you guessed me, you’re right! You probably thought it was the Food Monster.
But hey, it’s Biscuits & Savvy’s birthday, I can do that!
The addition of the blackberries to the Blackberry Buttercream not only gave it a nice fruity flavor, but turned it a beautiful hue of pink.
This Chocolate Blackberry Cupcake with Blackberry Buttercream Icing will prove to be moist, rich and one that will be a go to when it’s time to celebrate!! Now, that we got that out of the way, let’s sing Happy Birthday to Biscuits & Savvy…ONE, TWO, THREE…
“Happy Birthday to you, Happy Birthday to you,
Happy Birthday, Biscuits & Savvy,
Happy Birthday to you!”
Thanks for celebrating with Biscuit’s & Savvy!!
Here’s to more recipes, food, fun and Food Monster stories!!
Chocolate Blackberry Cupcake with Blackberry Buttercream Icing
Prep Time: 20 Minutes
Cook Time: 15-18 Minutes
Chocolate Blackberry Cupcake:
- 10 oz Fresh Blackberries
- Half Lemon, juice
- 1 1/2 Cup All Purpose Flour
- 1 Cup Sugar, divided
- 1/3 Cup Cocoa Powder
- 2 tsp Espresso Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 Cup Canola Oil
- 1 Cup Milk
- 1 tsp Vanilla
- 1/3 Cup Blackberry Juice
- 1 Cup Butter, softened
- 4 Cups Powdered Sugar
- 1 tsp Vanilla
- 1 Tbsp Milk
- Rinse blackberries. In a medium sauce pan, combine the blackberries, 1/4 Cup of sugar and lemon juice. Cook covered on medium until the berries pop and they’re swimming in their juice.
- Remove berries from stove and strain with a fine mesh strainer or cheesecloth. Pour juice back in sauce pan and set aside. The juice will be used for the Blackberry Buttercream Icing. The whole cooked blackberries will be used in the chocolate cake batter.
- Preheat oven to 350 degrees and line a cupcake tray with cupcake liners.
- In a large mixing bowl, whisk together the flour, remaining sugar, cocoa, espresso powder, baking soda and salt.
- Add the oil, milk and vanilla and stir until smooth.
- Fold in the whole cooked blackberries. Pour the mixture into each liner until it is 3/4 of the way full. Place pan in the oven and bake for 15 -18 minutes.
- Remove pan from the oven and poke one or two cupcakes with a toothpick to make sure they’re done. If it comes out clean, allow the cupcakes to remain out of the oven to cool. While the cupcakes are cooling, prepare the icing.
- In another bowl, mix butter and blackberry juice together until smooth. Add powdered sugar, one cup at a time, mixing until smooth after each addition.
- Add milk and vanilla and stir until blended. If the icing is too thick, add more milk 1 Tbsp at a time until desired consistency is reached. Pipe (or spread) icing onto cooled cupcakes and serve with a smile.
© 2017 Biscuits & Savvy
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