The cupcakes were on the verge of bitterness. They were also quite dense without being stodgy. I thought that they paired really well with the yoghurt frosting which added a little softness and sweetness, especially when quite fresh before it firmed up. I also reduced the coffee and vanilla in the original recipe but decided next time I would leave them out altogether and have altered the recipe below accordingly.
I am sending these cupcakes to Treat Petite and We Should Cocoa.
More Valentine food on Green Gourmet Giraffe:
Candy cane brownies
Mini Victoria sponges
Orange and rose petal biscuits
Raspberry and white chocolate scones
More Valentine posts elsewhere
Beetroot creme brulee with pomegranate seeds - Allotment to Kitchen
Beetroot soup - Thinly Spread
Loveheart styled shortbread biscuits - Only Crumbs Remain
Mocha chocolate strawberry tarts with dessert platter - Not Quite Nigella
Strawberry milkshake oreo cheesecake - The Baking Explorer
Valentine onigari hearts - The Veg Hog
Chocolate Blackberry Cupcakes with Cream Cheese Frosting
Adapted from Pastry Affair
Makes 12 cupcakes
310g fresh blackberries
1 1/2 cups plain flour
3/4 cup castor sugar, divided
1/3 cup cocoa
1 tsp bicarbonate of soda
1/4 tsp salt
1 cup soy milk
1/3 cup vegetable oil
100g dark chocolate, finely chopped
Fresh blackberries, for garnish
Heat blackberries with 1/4 cup of sugar over medium heat for about 10 minutes. Strain to make about 1/2 cup blackberries syrup. Set aside extra syrup for frosting and keep the pulp of the fruit to mix into batter.
Preheat oven to 180 C and line 12 hole cupcake pan.
Mix flour, 1/2 cup sugar, cocoa, biscarb soda, and salt into a medium mixing bowl. Stir in soy milk and oil. Fold in blackberry puree and chocolate pieces.
Spoon into muffin cups (about 3/4 full) and bake for 20-25 minutes until cooked. Cool on a wire rack and frost with below frosting or a buttercream frosting.
Cream Cheese Frosting:
Adapted from Laws of the Kitchen
200g cream cheese
1/4 cup Greek yoghurt
1 tbsp blackberry syrup
1 tbsp honey
Stir cream cheese until creamy and gradually stir in yoghurt, blackberry syrup and honey. This frosting is very soft when spread initially but sets firm by 10-12 hours and within less than 24 hours is starting to crack.
On the Stereo:
The Beekeeper: Tori Amos