• Prep Time:
  • Cooking Time:
  • Serves: 24 cupcakes

Blackberry White Chocolate Cupcakes

  • Recipe Submitted by on

Category: Kids, Chocolate, Cakes

 Ingredients List

  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blackberries
  • 1 cup white chocolate chips
  • 3 tablespoons whipping cream
  • 1 cup butter, softened
  • 2 tablespoons blackberry puree
  • 3-4 cups powdered sugar
  • Fresh blackberries, for garnish

 Directions

1. Preheat the oven to 350F. Line 24 muffin tins with paper liners.

2. Sift the cake mix into a small bowl.

3. In a large bowl, beat together the eggs, oil, milk and vanilla extract.

4. Add the cake mix to the mixture and stir to combine.

5. If the blackberries are large, cut them in half. Fold into the cake batter.

6. Fill the prepared liners 3/4 full and bake until a tester inserted in the center comes out clean, 16-20 minutes. Cool completely.

7. To make the white chocolate ganache: Place the white chocolate chips in a small bowl. Heat the cream until bubbles start to form around the edges, then pour over the chips. Stir until smooth.

8. Spoon the ganache over the tops of the cupcakes. Let the ganache harden until firm to the touch.

9. To make the blackberry buttercream: Beat the butter until light and fluffy, about 2 minutes. Scrape the bowl, add the blackberry puree and beat until combined. Add in the powdered sugar gradually until you reach your desired consistency.

10. Pipe the buttercream onto the top of the cupcakes and top with a fresh blackberry.

Tips:
*to make the blackberry puree, put blackberries into a food processor or blender and process until smooth. Put the puree through a fine mesh sieve to remove the seeds.

*I didn't get quite enough buttercream to frost all of the cupcakes with the amount of buttercream that is shown in the picture. So you'll either need to add less to each cupcake or make a little more buttercream.

*I didn't buy enough blackberries, so I only ended up adding about 1 cup to the cupcakes. It was fine, but I do think I'd like the full amount.

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