Meringue frosting dipped in chocolate, with a blackberry twist, makes this cupcake impossible to resist.
50 grams cocoa powder
175 grams all-purpose flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
225 grams caster sugar
175 grams unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
175 milliliters milk
250 grams Blackberry jam
400 grams Frozen Blackberries
360 grams Melted Chocolate
65 milliliters vegetable oil
1 batch of Marshmallow/Meringue frosting (recipe: www.thescranline.com)
2-4 drops purple food gel
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
Next, add milk and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Add 3-4 frozen blackberries to each cupcake liner before you fill each liner 3/4 of the way with batter (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30-40 min (see notes) or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare your chocolate coating melt your chocolate in a microwave safe bowl for 20 seconds at a time, mixing each time until is appears smooth and glossy. Add oil and mix in really well.
While your cupcakes are baking and cooling prepare your marshmallow frosting. Add purple food dye to it.
Once the cupcakes have baked and cooled core the center and fill with blackberry jam. Fit the end of a piping tip with an open star tip and frost in a high swirl. Trust me, that frosting is so light, it won't feel like overkill lol.
Once the cupcakes are frosted, place them in the fridge for 30 min to get them nice and chilled.
Carefully dip the frosting in the chocolate coating (make sure it's not hot). Allow them to set before serving.