Blackberry Muffins

this Recipe

Ingredients You Will Need

Ingredients for Cupcakes:

• Flour: Provides structure to the cupcakes and helps them hold their shape.
• Sugar: Sweetens the cupcakes and adds moisture, contributing to a tender crumb.
• Dutch cocoa powder: Gives the cupcakes a rich, deep chocolate flavor and dark color.
• Baking soda: Helps the cupcakes rise by producing carbon dioxide bubbles when combined with acidic ingredients like cocoa powder.
• Baking powder: Acts as a leavening agent, further helping the cupcakes rise and become light and fluffy.
• Espresso powder: Enhances the chocolate flavor without adding a distinct coffee taste, making the chocolate more intense.
• Salt: Enhances the flavor of the other ingredients and balances the sweetness.
• Buttermilk: Adds moisture and tenderness to the cupcakes’ texture.
• Vegetable oil: Contributes to the moistness of the cupcakes and helps keep them soft.
• Eggs: Provide structure, moisture, and richness to the cupcakes.
• Vanilla extract: Enhances the flavor of the cupcakes and adds a warm aroma.

Ingredients for Chocolate Buttercream:

• Butter: Forms the base of the buttercream, providing richness and a creamy texture.
• Unsweetened cocoa (Dutch-processed): Adds intense chocolate flavor and dark color to the buttercream.
• Confectioner’s sugar: Sweetens the buttercream and helps to thicken it to a spreadable consistency.
• Heavy cream: Adds richness and smoothness to the buttercream, helping to achieve the desired texture.
• Vanilla extract: Enhances the flavor of the buttercream with its warm, aromatic notes.
• Espresso powder: Deepens the chocolate flavor of the buttercream without adding a distinct coffee taste, making it richer and more complex.

Why you will love these chocolate cupcakes:

You’ll love these chocolate cupcakes with buttercream frosting for several reasons:

1. Decadent Chocolate Flavor: These cupcakes are rich and deeply chocolatey, thanks to the combination of Dutch cocoa powder and espresso powder. Each bite is a blissful indulgence for chocolate lovers.
2. Moist and Tender Texture: With ingredients like buttermilk, vegetable oil, and eggs, these cupcakes boast a moist and tender crumb that practically melts in your mouth. They’re soft, fluffy, and utterly delightful to eat.
3. Perfectly Paired with Buttercream Frosting: The creamy chocolate buttercream frosting takes these cupcakes to the next level of deliciousness. It’s smooth, velvety, and luxuriously sweet, providing the ideal contrast to the rich chocolate cupcakes.

FAQs

Here are three frequently asked questions about chocolate cupcakes with buttercream frosting:

1. Can I make the cupcakes and frosting ahead of time? Yes, you can! Both the cupcakes and buttercream frosting can be made ahead of time. Simply store the unfrosted cupcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage. The buttercream frosting can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. When you’re ready to enjoy them, allow the cupcakes to come to room temperature and whip the frosting briefly to restore its creamy texture.
2. Can I use a different type of cocoa powder for the cupcakes? Yes, you can use different types of cocoa powder, but it may affect the flavor and texture of the cupcakes slightly. Dutch-processed cocoa powder is preferred for its smoother, milder flavor and darker color. If you use natural cocoa powder instead, you may need to adjust the leavening agents in the recipe, as natural cocoa powder is more acidic. It’s best to stick to the type of cocoa powder specified in the recipe for the best results.
3. How do I achieve a smooth and fluffy buttercream frosting? To achieve a smooth and fluffy buttercream frosting, it’s important to start with softened butter and sifted confectioner’s sugar. Beat the softened butter in a stand mixer or with a hand mixer until it’s creamy and smooth. Gradually add the sifted confectioner’s sugar, beating well after each addition, until the frosting is light and fluffy. If the frosting is too thick, you can add a small amount of heavy cream or milk to thin it out to your desired consistency. Be sure to beat the frosting for several minutes to incorporate air and achieve a fluffy texture.

Blackberry Muffins

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Prep Time: 20 minutes minutes

Servings: 12 muffins

Calories: 289kcal

Author: Bruce and Dina Miller

Ingredients

• 2 eggs
• 1 cup sour cream
• 1 cup sugar
• ½ cup butter melted
• 1 teaspoon vanilla extract
• 1 teaspoon heavy cream
• ½ teaspoon nutmeg
• 1 teaspoon lemon zest
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blackberries

Instructions

• Preheat oven to 400 degrees
• In a large bowl whisk together flour, baking powder, baking soda, salt and set aside.
• In another bowl whisk together eggs and sugar until combined. Add in melted butter, sour cream, heavy cream, vanilla, nutmeg, and lemon zest and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix.
• In a small bowl add 1 1/2 cup blackberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blackberries on the top of the muffins.
• Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.

Nutrition

Serving: 1muffin | Calories: 289kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 327mg | Potassium: 105mg | Fiber: 2g | Sugar: 19g | Vitamin A: 453IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg

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