Gluten Free Chocolate Blackberry Cupcakes
These chocolate blackberry cupcakes are absolute perfection. The chocolate cake is fluffy and moist and the blackberry honey buttercream is sweet and luscious. If chocolate and fruit together is your "jam", these cupcakes will be your new favorite dessert!
Equipment
Ingredients
Chocolate Cupcakes
- 1 cup gluten free baking flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ⅓ cup coconut oil melted and cooled
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ½ cup brewed coffee room temperature
- ½ cup milk room temperature
- 1 teaspoon apple cider vinegar
Blackberry Honey Buttercream
- 1 cup blackberries
- 2 cups unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup raw honey
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line one 12-serving cupcake pan with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.1 cup gluten free baking flour, 2 teaspoon baking powder, ¼ teaspoon salt, ½ cup unsweetened cocoa powder
- In a separate large mixing bowl, stir together the coconut oil, coconut sugar, and vanilla extract. Then, whisk in each egg one at a time.⅓ cup coconut oil, 1 cup coconut sugar, 1 teaspoon vanilla extract, 2 large eggs
- Add the flour mixture to the liquid ingredients ⅓ at a time, alternating each time with coffee and milk until everything has been added to the same bowl. Stir in the apple cider vinegar.½ cup brewed coffee, ½ cup milk, 1 teaspoon apple cider vinegar
- Vigorously whisk the batter by hand (or on medium-low speed if using a hand or stand mixer) for about 2 minutes. Cover the batter and let rest for 30 minutes.
- Spoon the batter evenly into the cupcake wells, filling them up about ⅔ of the way. Bake for 22-25 minutes. The cake is done when it springs up when gently touched or if a toothpick inserted into the center comes out clean.
Blackberry Buttercream
- Add blackberries to a food processor and pulse until pureed. Press through a fine mesh strainer into a bowl; discard the seeds.1 cup blackberries
- In a large bowl, cream the butter, vanilla, and honey together. Start at a slow speed on your stand or hand mixer and then increase to medium-high speed until a whipped texture forms after about 1 minute.2 cups unsalted butter, 1 teaspoon vanilla extract, 1 cup raw honey
- Scrape down the sides of the mixing bowl and then gently fold the blackberry puree into the buttercream.
- Wait for the cupcakes to completely cool, frost, and enjoy!
Notes
Make sure coconut oil, eggs, milk, and coffee are allowed to reach room temperature before making the cupcake batter.
Leave cupcakes that will not immediately be eaten unfrosted.
The cupcakes can be stored up to 4 days unfrosted in an airtight container on the counter. Store the buttercream separately in the fridge for up to 4 days.
The buttercream will harden when stored in the fridge, so allow it to come to room temperature before frosting.
Nutrition
Serving: 1cupcakeCalories: 516.8kcalCarbohydrates: 46.2gProtein: 3.6gFat: 38.6gSaturated Fat: 25.1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.9gTrans Fat: 1.2gCholesterol: 109.8mgSodium: 166mgPotassium: 129.3mgFiber: 3gSugar: 33.5gVitamin A: 1027.2IUVitamin C: 2.7mgCalcium: 81.7mgIron: 1.3mg
Tried this recipe?Let us know how it was!