Recipe Swap: Mini Blackberry and Chocolate Cupcakes

The theme of this week's recipe swap hosted by A Taste of Home Cooking was a recipe for a special occasion, which was perfect for Valentine's Day.  I received a recipe for Chocolate Cake with Blackberry Jam Buttercream from Cookies on Friday.  A group of my girlfriends get together every couple months for a Foodie Getogether.  This month's theme was chocolate for Valentine's Day, so I knew this recipe would be just perfect.  I did convert the original cake into mini cupcakes so it would be easier to serve to the girls.  I saved a few to send with Miss F in her lunchbox.  I may have found a new chocolate cake recipe, it was fantastic!  Be sure to check out the other recipes below.

Mini Blackberry and Chocolate Cupcakes

1 cup flour
½ cup cocoa powder
1 cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ teaspoon vanilla
½ cup sour cream
¼ cup vegetable oil
1 teaspoon white vinegar
½ cup hot water

½ cup butter, softened
¼ cup blackberry jam
2 cups powdered sugar
1 pint blackberries

Preheat oven to 350 degrees. Line 48 mini muffin pans with paper liners.

In a large mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. Stir on low to combine. Add the eggs, vanilla, sour cream, vegetable oil, vinegar and hot water and mix on medium until smooth. Pour 1 tablespoon batter into prepared pans and bake for 10 to 15 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for about 10 minutes; remove the cupcakes from the pan and cool completely before frosting.

Make the blackberry buttercream filling: In a large mixer bowl, combine the butter and the blackberry jam. Mix until thoroughly combined. Add the powdered sugar and mix until incorporated. Add additional powdered sugar if required to get to desired consistency. Frost the cooled cupcakes and top with a fresh blackberry. Serve.

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