Ingredients
For Cupcake Base:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- chopped cherries and strawberries; whole raspberries blueberries, and blackberries (a sprinkle in each cupcake cup)
For Icing:
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tbsp milk
- 1 tbsp tart cherry concentrate
For Filling:
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 milk
Topping:
- Fresh berries we used red raspberries
Instructions
For Cupcakes:
- Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
- In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream sugar, oil, and egg.
- Next, add vanilla extract.
- On a low speed, alternate blending in dry mixture and milk.
- Fill each muffin cup up about 2/3 full, sprinkle with fresh fruit, and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before filling.
For Frosting:
- In a medium bowl, cream butter until it is soft and fluffy.
- Gradually blend in confectioners’ sugar, then vanilla extract.
- Blend in milk and cherry concentrate one tablespoon at a time until right consistency is reached.
For Topping:
- Top with fresh berries and serve!
Notes
Since the icing contains milk, you want to make sure you refrigerate any leftovers.
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!