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Brittanie

Very Berry Chocolate Cupcakes

Very Berry Chocolate Cupcakes
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Ingredients Method Notes

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

Method
 

For Cupcakes:
  1. Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
  2. In a medium bowl, mix flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream sugar, oil, and egg.
  4. Next, add vanilla extract.
  5. On a low speed, alternate blending in dry mixture and milk.
  6. 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:
  1. In a medium bowl, cream butter until it is soft and fluffy.
  2. Gradually blend in confectioners’ sugar, then vanilla extract.
  3. Blend in milk and cherry concentrate one tablespoon at a time until right consistency is reached.
For Topping:
  1. Top with fresh berries and serve!

Notes

Since the icing contains milk, you want to make sure you refrigerate any leftovers.