Chocolate and fruit are a combo that we all love in our family and this recipe did not disappoint. Our chocolate cupcakes were topped with a blackberry frosting that is easy to make and also makes for a beautiful all-naturally coloring.
This recipe is super moist and super delicious!
The first step to make these is to gather all your tools and ingredients.
Blackberry Frosted Chocolate Cupcakes
- Mixing Bowls
- Hand Mixer / Stand Mixer
- Mixing Spoons
- Measuring Cups / Spoons
- Muffin Tin
- Cupcake Liners
- Food Processor or Blender
- Mesh Strainer
- Frosting Bag
- Frosting Tip
You can also make a cake if you’d like with this recipe. This recipe is for a full batch of cupcakes, but can be easily converted down to a half batch.
Cupcake Ingredients Needed:
- 1 x Kate’s Safe & Sweet Chocolate Cake Mix
- 5 tbsp canola oil
- 1 cup milk of choice
- 1 tsp apple cider vinegar
Cupcake Mix Instructions:
- Preheat oven to 375°F. Line muffin tin with cupcake liners and set aside. (If baking a cake lightly spray the sides and bottom of your cake pan with the non-stick cooking spray.)
- Stir together the milk and apple cider vinegar.
- In a separate bowl, blend the cake mix, oil, and vinegar and milk mixture together until smooth. Scrape the sides of the bowl as needed.
- Pour batter evenly into cupcake liners. (If using a cake pan, pour into prepared pan.)
- Bake on middle rack for 18-21 minutes until toothpick comes out clean.
- Remove the baking pan from the oven and place a wire cooling rack.
- While the cupcakes are cooling prepare the frosting below.
Blackberry Frosting Ingredients Needed:
- 1 cup of Kate’s Safe & Sweet Vanilla Frosting Mix
- 1/4 cup butter of choice
- 1/2 cup vegetable shortening
- 1/2 cup of fresh blackberries
- you will make 3-4 tbsp blackberry puree (see below how to make this)
You may use 3/4 cup of your safe butter if you don’t want to use shortening.
Blackberry Juice Instructions:
- Wash and thoroughly dry the blackberries.
- Blend down the blackberries in your food processor or blender.
- Using a mesh strainer, strain the blackberry puree through a fine mesh strainer at this point to remove the seeds.
- You could also leave the seeds if you’d like, but we prefer it to remain creamy so best without them.
- In a large mixing bowl with hand mixers or a stand mixer, combine the butter and shortening together until smooth and creamy.
- Add half of the contents of the frosting packet.
- Add 2 tbsp of the blackberry puree.
- Whip on high speed for 3-4 minutes and add the other half of the frosting packet and up to 2 additional tbsp of the blackberry puree.
- Continue to whip until light and fluffy.
You can spread or pipe the frosting onto the cupcakes or cake.
My daughter was so excited about this recipe, she loves blackberries and said the amount of blackberry taste was just perfect.
Moist, delicious and a perfect combination of chocolate and fruit.
The recipe for blackberry frosting can be used with another cupcake or cake flavor as well!
Be sure to check out the rest of our recipes here.