Now that the temperatures have dropped to a more reasonable standard, we can happily return to some baking. Because, after all, nobody wants to turn the oven on when it’s already roasting outside, right? Anyway, blackberries are in full season, so this is the time to make the most of them. Of course they could be turned into jams or a simple tart, but why not go all out and create something outrageously fun? These cupcakes do just that by combining blackberries, chocolate, pink blackberry icing and a crazy amount of fun decorations. They are the perfect party food and not even completely unhealthy.

 

Here's what you'll need...

Cupcakes:

  • 150g blackberries, plus 12 extra to sink into the cupcakes
  • 225g self-raising flower
  • 175g golden caster sugar
  • 100g butter
  • 100g dark chocolate
  • 2 large eggs, beaten
  • 2tbsp cocoa powder
  • 100ml boiling water

 

Chocolate Sauce:

  • 25g dark chocolate
  • 15g butter
  • 60ml double cream

 

Icing:

  • 150g blackberries
  • 100g unsalted butter at room temperature
  • 400g icing sugar, sifted

 

Chocolate Bark:

  • 200g white chocolate
  • 1 small dollop of pink food colouring paste (adjust amount according to your colour preference)

 

 

Extra (and up to your own taste):

  • extra blackberries
  • white chocolate buttons
  • mini biscuits
  • coloured pearls

Here's how it's done...

  • 1

    Start with the chocolate bark: Break up the white chocolate into chunks and put into a heatproof bowl. Set the bowl over a pan of hot water. Slowly melt the chocolate.

  • 2

    Spread out a piece of baking paper on a baking tray. Once the chocolate is completely melted, divide around 1/3 off into another bowl. Add the pink food colouring to the 1/3 and mix.

  • 3

    Pour the 2/3 white chocolate onto the baking paper and spread into a thin layer. Drizzle the 1/3 pink chocolate onto the white chocolate and then go over it with a toothpick to create swivels. Put into your fridge to set for a good 20 minutes.

  • 4

    To make the cupcakes: Preheat your oven to 180C. Line a 12-hole muffin tin with paper muffin cases. Using a fork, crush the blackberries until the juice is running. In a small saucepan, melt the chocolate and butter over a low heat. Mix all the dry ingredients in a large bowl.

  • 5

    Boil the water. Pour the chocolate/butter mix into the dry ingredients. Add the eggs, crushed blackberries and 100ml boiling water. Mix until you have a smooth batter.

  • 6

    Divide the batter between the muffin cases. Bake for 20 minutes. Once baked, leave to cool completely.

  • 7

    To make the chocolate sauce: put the chocolate bits into small, heatproof bowl and melt. Heat the cream and butter together and mix until combined. Now slowly pour the cream/butter mix into the chocolate and stir until combined.

     

  • 8

    Using an apple corer, make a hole in each cupcake. Stick a blackberry into each hole. Top with a little chocolate sauce.

     

  • 9

    To make the icing: Blitz the blackberries to a purée.

  • 10

    Beat the butter and icing sugar until smooth and fluffy. Now sieve the blackberry purée into the icing and beat again. Spoon the icing into a piping bag with a star nozzle. Pipe a good amount onto each cupcake.

  • 11

    Using a sharp knife, chop the chilled chocolate bark into pieces. Drizzle some chocolate sauce on top of the icing. Decorate each cupcake with the chocolate bark, mini biscuits, blackberries, popping candy or anything that takes your fancy.

     

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By Carole Poirot on 12.09.18

Guest Contributor

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