Cinnamon Scented Chocolate & Blackberry Cupcakes

choc blackberry cupcake

Hello peeps!

It’s been a while since I’ve bothered your inbox hasn’t it?

Well, It’s amazing how a baby can suck all the free time you have, huh? Seriously, what the heckins did I do with all my time pre-bub?

I feel as though I’m only just getting to grips with this Working-Mum THING…. it’s bloody hard but amazing at the same time ( Little Love says MUMMY all the time and has just started to give spontaneous hugs! ).

Plus, having small baby is like the best ‘Get Out Of Jail Free’ card EVER…. Want to get out of a family ‘do’ that you’ve been dreading? Just blame it on the mysterious high temperature your baby has…. Need to explain why you’ve made a serious goof-up at work? Look a bit teary and explain you have a new baby at home and all will be forgotten… sweeeeet!

So, I made some cupcakes for the lovely Jen at work and I thought them so yummy that I would make the Herculean effort to blog about them ( I should be folding washing right now – OK so not too much of an effort ). Fudgy cinnamon spiced chocolate sponge topped with a fresh blackberry buttercream, these were just lovely.

Anyhoo, I’m going to try to bake and blog some more…. but if I don’t then it’s because…you know…sniff… I have a small baby at home…who’s teething…. and has a bit of a temperature…..

Chocolate Cinnamon & Blackberry Cupcakes

Cupcake Sponge
200g good quality dark chocolate
200g butter
1/2 tbsp instant coffee granules
1/2 tbsp cinnamon
85g self-raising flour
85g plain flour
1/4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
5 tbsp buttermilk

Blackberry Buttercream
250g fresh or frozen blackberries
80g granulated sugar
Zest and juice of half a lemon
100g unsalted butter at room temperature
100g salted butter at room temperature
300g icing sugar

Preheat the oven to fan 160C.

Line a 12 hole cupcake tin with cases. Depending on the size of your cases you should get between 12-16 cupcakes.

Melt the chocolate, butter, coffee granules and cinnamon together over a low heat until everything is just melted.

Mix the flours, bicarbonate of soda, light muscovado sugar, golden caster sugar and cocoa powder in a large mixing bowl, sifting with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

Pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth consistency.

Dollop into your cases up to 3/4 full. Depending on the size of your cases you may have to bake in batches.

Cook for 20mins until springy on top. Leave to cool.

For the fruity frosting, combine the blackberries, sugar, lemon juice and water in a small saucepan over medium heat until the berries start to break down, stirring often, for about 10 minutes.
Lower the heat and simmer until compote coats the back of a spoon, this takes about 15 minutes.
Remove from heat and let cool down slightly. Push compote through a sieve into a clean glass bowl to remove all the pips. You can keep the compote in the fridge for up to 3 days.

Beat the two butters together until lightened in colour. Sieve in the icing sugar and keep beating. Add the compote and beat again until the whole mixture is super fluffy and light.

One your cupcakes are completely cool, pipe the buttercream in a swirly pattern. Top each one with a juicy blackberry.

Happy Baking!

Lobe Lemony x

Lemony loves comments!

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