Blackberry Cupcakes


For the cupcakes”

  • 2 ½ ounces semi-sweet chocolate, chopped
  • 3 tablespoons canola oil
  • 6 tablespoons unbleached flour
  • ½ teaspoon baking powder
  • ¼ cup sugar
  • 1 large egg
  • ¼ + ⅛ teaspoon vanilla

For the buttercream:

  • 5 tablespoons unsalted butter, softened
  • ½ cup powdered sugar
  • 1 drop almond extract
  • handful clean blackberries (12-15 berries)
  • ¼ teaspoon lime zest
  • lime juice, to taste


  1. Preheat the oven to 350°. Place 4 paper liners along the outside edge of a cupcake pan. Gather ingredients to make cupcakes.
  2. Add the chocolate and canola oil to a medium bowl. Melt in the microwave in 30-second intervals. Stir well to ensure every last bit of chocolate melts. Let cool slightly.
  3. Once cool, add the sugar and vanilla and whisk until blended
  4. Add the egg and whisk to combine
  5. Mix the flour and baking powder together in a small bowl. Add to the chocolate mixture and stir until blended.
  6. Divide between the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
  7. To make the buttercream, gather all ingredients
  8. beat together with an electric mixer the butter, almond extract and lime zest.
  9. Add the powdered sugar and beat well.
  10. Add the blackberries and beat vigorously to break up the berries. (If you don’t enjoy the crunchy seeds, mash the berries in a small bowl and strain before adding to the buttercream).
  11. Add lime juice to taste to bring out the sweetness of the berries. In my opinion, the frosting tastes best if it’s allowed to chill in the fridge for a few hours before being spread on the cupcakes.


Semisweet Chocolate: This is chocolate with a cacao percentage between 35 and 60%. Anything higher than 60% might make these cupcakes a little too dry. Use a semisweet chocolate baking bar or semisweet chocolate chips.

Oil: A neutral oil that does not have any flavor is best for baking: vegetable oil, canola oil, grape seed oil, or avocado oil. Do not use something with a strong flavor like olive oil.

Almond Extract: Just one drop of almond extract brings out the flavor of the blackberries.

Fresh Blackberries: About 12-15 fresh blackberries that have been rinsed and dried very well.

Lime: We’re using lime zest to make the blackberry flavor pop, and if you feel that your buttercream needs some extra liquid to come together, cut open the lime and use a splash of the lime juice.

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