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
- Preheat the oven to 350°. Place 4 paper liners along the outside edge of a cupcake pan. Gather ingredients to make cupcakes.
- 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.
- Once cool, add the sugar and vanilla and whisk until blended
- Add the egg and whisk to combine
- Mix the flour and baking powder together in a small bowl. Add to the chocolate mixture and stir until blended.
- 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.
- To make the buttercream, gather all ingredients
- beat together with an electric mixer the butter, almond extract and lime zest.
- Add the powdered sugar and beat well.
- 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).
- 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.