Flourless Chocolate Blackberry Cupcakes Recipe by Camilla Hurst

Flourless Chocolate Blackberry Cupcakes Recipe

What captivates me most about these Flourless Chocolate Blackberry Cupcakes is the luxurious richness and texture of the Flourless Chocolate Cupcakes. They harmonize beautifully with the tangy Blackberry Jam filling, which also lends its vibrant hue to the Blackberry Buttercream topping. This recipe is not only simple to prepare but also guaranteed to delight any crowd!

Yields 10 cupcakes

Flourless Chocolate Cupcakes

  • ½ cup (87 g) semisweet chocolate chips or chopped chocolate
  • ½ cup (113 g) unsalted butter
  • ⅔ cup (132 g) packed brown sugar
  • ½ tsp fine sea salt
  • 3 large eggs, at room temperature
  • ⅔ cup (85 g) unsweetened cocoa powder
  • ¼ tsp espresso powder (optional)

Blackberry Jam

  • 1½ cups (216 g) blackberries, plus extra for decorating if desired
  • 3 tbsp (37 g) granulated sugar
  • 2 tbsp (30 ml) lemon juice (about 1 lemon)
  • 1 tsp cornstarch
  • 2 tsp (10 ml) water

Blackberry Buttercream

  • ¾ cup (170 g) unsalted butter, at room temperature
  • 2¾ cups (340 g) powdered sugar, sifted
  • 2 tbsp (30 ml) Blackberry Jam

To prepare the Flourless Chocolate Cupcakes, begin by preheating the oven to 375°F (190°C). Line 10 cupcake tins with paper liners and set them aside.

In a microwave-safe bowl, combine the chocolate and butter. Microwave the mixture in 15-second intervals, stirring in between, until the chocolate and butter are fully melted. Transfer this mixture to a large bowl. Add the brown sugar and salt, and whisk until smooth.

Add the eggs one at a time, whisking each egg until fully incorporated before adding the next. Sift the cocoa powder and espresso powder (if using) on top of the mixture, and whisk until fully combined.

To make the Flourless Chocolate Cupcakes, divide the batter evenly among the prepared cupcake liners, filling them about three-fourths of the way full. Bake for 12 to 15 minutes, or until the cupcakes spring back when touched lightly on top, instead of sinking in. Allow the cupcakes to cool completely before proceeding with filling and frosting.

For the Blackberry Jam, place the blackberries, granulated sugar, and lemon juice in a small saucepan over medium-low heat. Cook for 10 to 15 minutes, or until the blackberries have broken down. Strain out 2 tablespoons (30 ml) of jam to use in the buttercream frosting later. If desired, you can strain all of the jam to remove the seeds.

In a small bowl, mix the cornstarch and water until fully combined. Add this mixture to the saucepan with the blackberries. Cook for a couple of minutes, stirring constantly, until the mixture thickens.

To prepare the Blackberry Buttercream, start by beating the butter in a bowl using an electric mixer on medium-high speed for about 4 minutes. Turn off the mixer and add the sifted powdered sugar, then mix on low speed until combined. Increase the speed to medium and beat for an additional minute. Add the Blackberry Jam and mix again, scraping the sides of the bowl if necessary, until thoroughly combined. If the buttercream is too runny, add a bit more sifted powdered sugar. Conversely, if the buttercream seems too stiff, adjust the consistency by adding 1 teaspoon of water or milk at a time.

To assemble the cupcakes, use a spoon to remove the center of each cupcake. Fill the cavity with a spoonful of jam. Transfer the Blackberry Buttercream into a piping bag fitted with the tip of your choice, and pipe it onto the cupcakes. For decoration, top each cupcake with a blackberry, if desired.

The cupcakes can be stored in the refrigerator, covered, for up to 4 days. Before serving, allow them to come to room temperature slightly.

Note: Alternatively, you can use store-bought jam for this recipe. You'll need approximately 2/3 cup (160 g) of jam to fill the cupcakes and about 2 tablespoons (30 g) of jam for the buttercream.

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