Recipe of the Week - Chocolate Cupcakes with Blackberry Buttercream

Week 14

October 18th is National Chocolate Cupcake Day! In preparation for this day, I have been experimenting with recipes and have found the perfect combination...chocolate cupcakes with blackberry buttercream!

Martha Stewart's One-Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

from the photostream of Kirsten W via Flickr

Blackberry Buttercream

1/2 cup butter, softened
1/2 cup fresh blackberries (wash and thoroughly dry blackberries before adding to frosting)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
5 cups powdered sugar

Beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition. Garnish with a whole blackberry on top of frosting.