Dark Chocolate Blackberry Maleficent Cupcakes
October is here, and a lot of us are looking forward to making some fun treats for Halloween. “Maleficent” came out this past Spring, and even though she was made into a good guy in the movie, she’s still a favorite Villain to most Disney fans! Here’s a cute recipe for some Maleficent inspired cupcakes that might be good to use for an upcoming Halloween party! They’re adorable and look delicious too! Here’s what you need to do~
Recommended Utensils:
Satin Ice Vanilla Fondant – Blackchocolate blackberry maleficent cupcakes
Wave Style Baking Cups – Blackchocolate blackberry maleficent cupcakes
Seedless Blackberry Preserveschocolate blackberry maleficent cupcakes
Dark Chocolate Cake
Yields 24 cupcakes
1 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups Baker’s sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup lukewarm coffee
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla paste
Preheat oven to 350 degrees. Line standard muffin tins with Wilton Black Wave Baking Cups; set aside. Stir together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl with a whisk. Add eggs, coffee, buttermilk, oil, and vanilla, and mix until smooth with an electric mixer, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
With a large cupcake scoop fill each paper cupcake liner about 2/3 full. Bake approximately 20 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Blackberry Filling
1/2 cup Baker’s sugar
2 tablespoons cornstarch
1/4 cup water
1 tablespoon butter
2 cups frozen blackberries
In a small bowl whisk together sugar, cornstarch and water until cornstarch is dissolved and mixture is smooth. Transfer to a small saucepan and place over medium heat. Add the butter and berries and bring to a boil stirring gently. Boil about 3 minutes or until thickened. Mixture will thicken further upon cooling.
Using a paring knife cut a cone out of center of cooled cupcakes. Fill with cooled blackberry filling.
Blackberry Buttercream
1 1/2 cups unsalted butter, softened
2/3 cup seedless blackerry preserves
2 1/2 cups powdered sugar, sifted
With an electric mixer, cream butter until smooth, about 3 minutes. Stir in preserves until combined. Sift in powdered sugar. Beat on low until combined, then on high until light and fluffy. Approximately 5 minutes.
Using a piping bag and a Wilton 2D tip pipe frosting onto cooled and filled cupcakes.
**Recipe from Sinister Sweet Shop**
~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.
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Oh my I think I just hit my calorie count for the day and all I’ve done is look at the pictures and read the ingredients…