Flourless Chocolate Blackberry Cupcakes
Prep Time:
30 minutes plus chilling time
Cook Time:
35 minutes
Serves:
12
Ingredients
- 2 Packages (6 ounces each) Driscoll's Blackberries
- 1/4 Cup granulated sugar
- 2 Tablespoons water
- 1 Cup (6 ounces) bittersweet chocolate, chopped
- 8 Tablespoons (1 stick) unsalted butter, diced
- 1 Tsp. kosher salt
- 6 Large eggs
- 1/2 Cup granulated sugar
- 2 Cups heavy cream, chilled
- 1 Cup confectioners’ sugar
- 1 Tsp. cream of tartar
- 1 Tsp. vanilla extract
- 1 Package (8 ounces) cream cheese, chilled
- 2-3 Tsp. caster sugar or fine granulated sugar
- 1/4 Cup granulated sugar
- 2 Tablespoons water
- 12 fresh sage leaves
- 12 blackberries
Directions
- PLACE cupcakes onto a serving platter or onto individual serving plates.
- SPOON blackberry sauce over each cupcake.
- SPOON or PIPE frosting over each cupcake.
- PULL back of a wide spoon in a circular motion through frosting to create a divot.
- SPOON additional blackberry sauce into divots.
- GARNISH with an additional blackberry if desired.
- GARNISH with a sugared sage leaf if desired.
- SERVE immediately.
- PLACE 2 packages blackberries into a small saucepan.
- ADD 1/4 cup granulated sugar and 2 tablespoons water.
- COOK over medium heat until sugar dissolves, about 5 minutes.
- POUR blackberry mixture into a blender and BLEND blackberry mixture until smooth.
- STRAIN sauce through a mesh strainer into the saucepan and DISCARD seeds.
- COOK sauce another 5 minutes until it begins to reduce and thicken.
- SET ASIDE sauce to cool to room temperature.
- PREHEAT oven to 350°F.
- LINE cupcake pan with 12 liners.
- PLACE 1 cup (6 ounces) chocolate into a medium heat-proof bowl.
- ADD 1 stick (8 tablespoons) butter.
- PLACE bowl over a saucepan filled with warm water and BE SURE water does not touch bottom of bowl.
- HEAT saucepan over medium-high heat until chocolate and butter are mostly melted and STIR mixture occasionally.
- REMOVE chocolate mixture from heat.
- WHISK IN 1 teaspoon kosher salt until mixture is smooth.
- SET ASIDE chocolate mixture to cool to room temperature.
- SEPARATE 6 eggs into yolks and whites.
- PLACE egg whites into a large mixing bowl.
- SET ASIDE egg yolks.
- WHIP egg whites on high until soft peaks form.
- ADD granulated sugar gradually while continuing to WHIP egg whites.
- CONTINUE WHIPPING egg whites until stiff glossy peaks form.
- SET ASIDE whipped egg whites.
- WHISK egg yolks into cooled chocolate mixture.
- FOLD whipped egg whites into chocolate mixture in 4 additions just until combined. DO NOT overmix.
- DIVIDE batter evenly between cupcake liners.
- BAKE for about 20 minutes or until tops spring back when touched gently.
- SET ASIDE cupcakes to cool to room temperature (slight collapsing is normal).
- POUR 2 cups heavy cream into the bowl of a stand mixer.
- ADD 1 cup confectioners’ sugar, 1 teaspoon cream of tartar, and 1 teaspoon vanilla extract.
- WHISK on high speed until stiff peaks form. DO NOT overmix.
- SET ASIDE whipped cream mixture.
- PLACE 1 package (8 ounces) cream cheese into a separate bowl.
- BEAT cream cheese until all lumps are gone.
- TEST cream cheese for spreadable consistency by dragging a spatula through it and continue to BEAT if necessary until cream cheese is spreadable.
- ADD cream cheese to whipped cream mixture.
- WHISK at medium speed until frosting is completely smooth.
- STORE frosting in refrigerator until ready to use.
- PLACE 2 – 3 teaspoons caster sugar or fine granulated sugar into a shallow bowl.
- SET ASIDE caster sugar.
- PLACE 1/4 cup granulated sugar into a small saucepan.
- ADD 2 tablespoons water and HEAT to a simmer until sugar has dissolved.
- COOK an additional 2 minutes to reduce syrup slightly.
- ALLOW syrup to cool to room temperature.
- DIP one sage leaf into syrup and ALLOW excess syrup to drip off.
- DREDGE sage leaf through caster sugar to coat both sides lightly.
- PLACE sage leaf onto a cooling rack.
- REPEAT with remaining sage leaves.
- ALLOW sugared sage leaves to rest at room temperature about 1 hour or until hardened.
