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Chocolate Blackberry Thyme Cupcakes

Course Dessert

Ingredients

Cupcakes

  • 1 cup sugar
  • 1/4 cup oil
  • 1 egg
  • 1 tsp vanilla
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup dark cocoa powder
  • 1 cup flour
  • 1/2 cup buttermilk
  • 1/3 cup boiling water

Frosting

  • 1/2 cup blackberries
  • 1 tsp water
  • 1 tbsp sugar
  • 1 sprig of thyme
  • 1/2 stick butter, softened
  • 1 1/2 cups  powdered sugar
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla
  • Blackberries to garnish
  • Thyme to garnish

Instructions

Cake

  • Pre-Heat oven to 350°F. Add muffin liners to 15 muffin cups. Add oil and sugar to a stand mixer and blend. Add in vanilla and egg. Mix again. Add dry ingredients. Pour in buttermilk and beat on medium speed of stand mixer 2 minutes. Stir in boiling water. Use a cookie scoop to fill each muffin well 1/2- 3/4 full. Bake 15-20 minutes. Cool on a wire rack.

Frosting

  • Place blackberries, water, thyme and tablespoon of sugar in a small saucepan. Cook until blackberries are tender, about 10-15 minutes. Remove thyme sprig. Cool. Place mixture in a blender and purée. Set aside.
    Place all the buttercream ingredients in a standing mixer. Blend at a medium setting. Add the Blackberry mixture and blend again. If the frosting is too soft, add more powdered sugar 1/4 cup at a time until it’s the right consistency. Add frosting to a piping bag with a star tip. Pipe frosting on top of the cupcake. Garnish with a blackberry and a sprig of thyme.