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Sunday, February 1, 2015

Eggless Dark chocolate Blackberry cupcakes

It's summers here in Melbourne so berries are in season. Time to experiment on berilicious desserts. These cupcakes have a burst of berry and choclate flavor. Being eggless and butterless can be enjoyed by vegetarians and vegan. I generally do not do much eggless baking but this one is a hit. Very easy to make and believe me you'll enjoy every bite of it, specially its frosting. 

250 gm fresh blackberries
1 1/2 cups plain flour  
1/4+1/2 cup granulated sugar
1/3 cup cocoa powder
2 teaspoons instant coffee powder 
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 cup milk
180 gm dark chocolate finely chopped
Fresh blackberries for garnishing

Method:In a deep pan combine the blackberries with 1/4 cup granulated sugar. Bring to a boil over medium heat and cook for about 10 minuted until the berries are completely mashes. turn off the heat.

Strain the mixture, you will get about 1/2 cup of juice. save the solid part.

Preheat oven to 180C and prepare a 12 cup baking tray.

In a bowl mix together flour, sugar, cocoa, baking soda, coffee and salt. Add the vanilla extract, oil, blackberry solid and milk. Using a wooden spoon mix the batter well and keep mixing until you get a smooth batter.

Divide batter between 12 baking cups . Bake for 18-20 or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool to room temperature.

Chocolate Ganache:

Mix chopped chocolate and blackberry juice and heat in a microwave safe bowl for 1 minute. leave for a minute and whisk well until smooth. let it completely cool for about an hour. beat ganache for 2 minutes. now using piping beg or pastry beg pipe on cooled cupcakes. garnish with fresh blackberry.