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Chocolate Cupcakes with Blackberry Filling and Vanilla Bean Frosting

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Chocolate Cupcakes with Blackberry Filling and Vanilla Bean Frosting – gourmet cupcake with lots of flavor right in time for your Halloween party. 

How about gourmet cupcakes for a Halloween party? Chocolate, blackberry and vanilla – one fantastic flavor combo in one holiday-themed treat.

Chocolate Cupcakes with Blackberry Filling and Vanilla Bean Frosting Chocolate Cupcakes with Blackberry Filling and Vanilla Bean Frosting

After a few fun Halloween ideas that kids can make and have fun with, it’s time for an adult dessert idea. If you are planning a party for Halloween and want to make a themed dessert with bold flavors – this is it. Super moist chocolate cupcake, filled with blackberry preserves and dressed up with vanilla bean frosting.

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Eggless Chocolate Mini Cupcakes Recipe

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You won’t believe how easy and rich these Eggless Chocolate Mini Cupcakes are! Perfect for those days when you are out of eggs.

Eggless Mini Cupcakes Eggless Chocolate Mini Cupcakes Recipe

EGGLESS CHOCOLATE MINI CUPCAKES

First of all, they are made without eggs. Absolutely perfect for days when you just need to have a chocolate cupcake but you used all the eggs on your breakfast frittata. Yeah, I think we all have been there. These cupcakes are still rich in flavor, perfectly moist inside and have no crack on top. They have perfect little domes ready for frosting!

And just when you think they can’t get any better, look inside! Just look at the color! Can you see how rich and chocolatey it looks? It has almost a reddish hue to it. That’s all thanks to vinegar and it’s reaction with cocoa powder. Remember the Chocolate Cupcakes for Two? I used the same technique to achieve a gorgeous color.

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1st Blogoversary! Pink Velvet Cupcakes

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blogoversary 1 1st Blogoversary! Pink Velvet Cupcakes

I made cupcakes! For you and you and you! And you too!

Cupcakes for everyone!!!

And I even lit up a candle.

For this little blog of mine. 🙂 It turned ONE just a couple of weeks ago and it deserved a special sweet treat. It’s been a fun and exciting ride, thanks to all of you who stop by Crunchy Creamy Sweet, leave comments or try the recipes I share. The food bloggers community I have a chance to be a part of is truly amazing. I said it before, and I will say it again: it’s the most generous and welcoming community in blogland. And today I would like to take a moment and say: THANK YOU!

pink velvet cupcakes 1st Blogoversary! Pink Velvet Cupcakes

Pink Velvet Cupcakes from my new cookbook seemed like the perfect way to celebrate. They are so fluffy!!! ( name that movie 🙂 ). The color made me and my girls giggle from happiness! Pink through and through.

I topped them with super fluffy buttercream. If you are looking for a light and super whipped buttercream frosting, I highly recommend Jaclyn’s recipe. She also shares important notes on troubleshooting. I stuck to the recipe so I won’t be reposting it here but I know I will be making it many times in the future. My Hubby loved it and said it tastes like ice cream. Gasp!

If you are looking for a cupcake recipe for birthday, anniversary, bridal or baby shower – give these a try! You will love them!

pink velvet cupcakes 150x150 1st Blogoversary! Pink Velvet Cupcakes
Print Recipe

Pink Velvet Cupcakes

Pink Velvet Cupcakes are perfect for any celebration! Great base for your favorite frosting or ganache.
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 24 cupcakes
Calories: 162kcal
Author: Anna

Ingredients

  • 1 c butter room temperature
  • 1 c granulated sugar
  • 1 drop pink gel food coloring
  • 3 eggs room temperature ( see note )
  • 1 1/2 tsp vanilla extract
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 c buttermilk or sour milk see note
US Customary - Metric

Instructions

  • Line your muffin pan with cupcake liners. Set aside.
  • Preheat oven to 350 degrees.
  • In a large bowl of a stand mixer, cream together butter ans sugar.
  • Add food coloring, halfway through creaming.
  • Add eggs, one at a time. Whip well after each addition.
  • Add vanilla and beat again.
  • In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
  • If using sour milk: mix together 1 Tbsp of lemon juice and enough milk to make 1 cup of sour milk. Let sit for 5 - 8 minutes. When milk should curdle slightly.
  • Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.
  • Beat well after each addition.
  • Fill cupcake wrapper-lined tins 2/3 full.
  • Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
  • Cool 7 - 10 minutes in tins, then remove to wire racks.
  • Cool completely before frosting.

Nutrition

Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 123mg | Potassium: 68mg | Sugar: 8g | Vitamin A: 285IU | Calcium: 32mg | Iron: 0.7mg

The original cupcake recipe comes from “Taste of Home: Best Loved Recipes” cookbook. I actually halved the ingredients ( including eggs – just beat 3 eggs in a measuring cup and divide; use leftovers for scrambled eggs next day ) and it worked perfectly!

Cheers to a whole year of delicious blogging! Cheers to all the friendships I was lucky enough to make during this time! Cheers to all of those pounds of chocolate I finally had an excuse to consume! And to many many more!

Have a fabulous weekend!

xoxo,

Anna

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