Blackberry White Chocolate Cupcakes

Your Cup of Cake

Cover Recipe- Your Cup of Cake, Blackberry White Chocolate Cupcakes: Copyright 2013

I know that some people say that cupcakes are so yesterday. I’m sure they are the same people that are over donuts and cake balls and salted caramel. But luckily, I think the cupcake trend is here to stay for a lot longer. With my love of cupcakes, I’m ashamed to say I was a late comer to the blog Your Cup of Cake by Lizzy Early. But once I started reading, I was hooked. And I just had to have a copy of her cookbook – Your Cup of Cake – named after her blog.

Whenever I buy a new cookbook, I like to put it on a cookbook stand in my kitchen. I had actually been staring at the cover of this cookbook for a couple weeks before I finally made these Blackberry White Chocolate Cupcakes. Needless to say, I had high hopes because I had been looking at them and drooling over them for so long! I know that blackberries aren’t even in season right now, but I just had to try this recipe!! Read my notes below to see what I thought of this recipe.

Blackberry White Chocolate Cupcakes

Print Print Recipe

Blackberry White Chocolate Cupcakes

Yield: 24 cupcakes

Prep Time:

Cook Time:

Total Time: 1 hour 30 min

Ingredients:

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.

The results:

All of the cupcake recipes in this book start with a cake mix, which makes them very easy. These look really fancy, but in reality, they were very easy!! They are a great way to take a basic cake mix and turn it into something special. They tasted great, too! I especially loved the layer of white chocolate. I think that took these to a whole new level. I was afraid that the blackberry flavor wouldn’t come through very well since blackberries are out of season, and my blackberries weren’t super sweet, but I think the blackberry flavor was right on.

Did this recipe deserve the cover spotlight?

Yes! This book is all about making cupcakes a little bit special, and these definitely looked special. And this is exactly the kind of recipe that you see on her blog, so you get what you are looking for and wanting.

Deborah Harroun, the author of Taste and Tell, and she is the mother of 3 and a wife of 7 years. Deborah believes that everyone can cook, and that family mealtime is one of the most important parts of the day. When she's not in the kitchen, she enjoys traveling and taking thousands of pictures of her kids

8 Responses to “Blackberry White Chocolate Cupcakes”

  1. 1

    Averie @ Averie Cooks — March 5, 2014 @ 4:29 am

    Wow Deborah you rocked these! Stunning!!! pinned

  2. 2

    Lori Lange — March 5, 2014 @ 8:59 am

    This is such a beauty, and it looks just like the cover! I can’t wait to see Lizzy’s book!

  3. 3

    Erin @ The Spiffy Cookie — March 5, 2014 @ 11:23 am

    I’ve been meaning to both try these cupcakes and buy her cookbook. They look fantastic.

  4. 4

    Stuff I've Gotta Share and You've Gotta See | Recipe Girl — March 5, 2014 @ 11:42 am

    […] week I’m completely flabbergasted at how beautiful this recipe turned out.  These are the Blackberry- White Chocolate Cupcakes from the cover of Lizzy Early’s book:  Your Cup of Cake.  Isn’t this cupcake just […]

  5. 5

    Lizzy Early — March 5, 2014 @ 1:59 pm

    Oh my! Thank you so much for doing this! It’s sort of surreal to see my cover re-made, and your cupcake looks beautiful! I picked the blackberries I used right from my backyard in Oregon, so they were bursting with flavor and color. Thanks again! I’ll need to send you my next book coming out in the few weeks!

    • Deborah Harroun replied: — March 9th, 2014 @ 11:35 pm

      It’s a gorgeous book, Lizzy!! I have a ton of recipes bookmarked that I want to make!!

  6. 6

    Stefanie — March 9, 2014 @ 8:31 am

    These look beautiful and delicious! I’m not a huge blackberry fan, but I would love to try these with either raspberries or strawberries.

  7. 7

    Renee @ Awesome on $20 — March 21, 2014 @ 12:43 am

    You know what trend I think should end? Worrying about what’s trendy. If you like cupcakes, you should eat a cupcake. Who cares? I definitely want to eat these cupcakes.

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