Wine, Chocolate & Blackberries… need I say more?
Prep: 40 mins
Bake: 15 mins
Total Time: 55 mins
Servings: 12 cupcakes
1 cup all-purpose flour
1 cup granulated sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 large egg, at room temperature
½ cup buttermilk, at room temperature
¼ cup hot water
¼ cup red wine (I used Cabernet but you can use your favorite dry red wine; also you can add up to 2 tablespoons more if you would like some more wine)
¼ cup vegetable oil
1½ teaspoons pure vanilla extract
1 stick unsalted butter soft at room temp
1 1/2 cups sifted powdered sugar
1/8 tsp fine sea salt
8 oz 1 stick cream cheese, softened to room temp and cut into 8 pieces
1/2 cup about 15 Blackberries for the frosting mix + 12 blackberries for garnish
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
Sift together all the dry ingredients in the bowl of an electric mixer.
In a medium bowl, combine all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl. Mix for an additional minute on medium speed.
The batter will be thin. Divide evenly among the cupcake liners.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting.
While cupcake cools, make the filling.
In the bowl of an electric stand mixer fitted with the whisk attachment, mix the 1 stick of softened butter with 1 1/2 cups shifted powdered sugar and salt on low speed or until combined, scraping as necessary ~ 2 min. Once the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 min).
Add cream cheese 1-piece at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. You need your frosting to be super smooth without any globs of cream cheese.
Add a handful of blackberries and continue mixing until well incorporated. Add more if you feel necessary. Refrigerate frosting 10 minutes before piping it onto the cupcakes.
Top with a fresh blackberry!
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