Directions
- Preheat Oven and Prepare Tin
Preheat your oven to 180°C (350°F). Line a 12-hole cupcake tin with paper liners. - Melt Chocolate and Butter
In a heatproof bowl over simmering water or in the microwave, gently melt the chopped chocolate with the salted butter. Stir until smooth and allow to cool slightly. - Mix Wet Ingredients
Beat the sugar and eggs together in a large bowl until light and fluffy. Gradually mix in the melted chocolate and butter until fully combined. - Fold in Dry Ingredients
Sift the self-raising flour into the chocolate mixture. Gently fold it in using a spatula until just combined, being careful not to overmix. - Add Blackberries
Fold in the crushed blackberries to give the batter a fruity, tangy twist. - Bake the Cupcakes
Spoon the batter evenly into the prepared cupcake cases. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack. - Prepare the Frosting
Beat the unsalted butter and soft cheese together in a bowl until creamy and smooth. Adjust sweetness with a little icing sugar if desired. - Decorate Cupcakes
Once the cupcakes are fully cooled, pipe or spread the frosting generously on top. Garnish each cupcake with a whole blackberry.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Difficulty: Medium
Variations & Substitutions
- Swap blackberries with raspberries or blueberries for a different berry twist.
- Add a teaspoon of vanilla extract to the frosting for extra flavor.
- Use dark chocolate instead of plain chocolate for a richer, more intense taste.
Serving Suggestions
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