Green & Black's White Chocolate and Blackberry Cupcakes

Green & Black's was kind of enough to send me a few samples of their chocolate.  They also included this recipe.  I've mentioned before cupcakes and decorated cakes are not my strong suit!  So don't judge my frosting abilities too harshly.  Let me tell you these cupcakes went over so well with the family.  They couldn't wait to eat them, I barely captured a picture, which as you can see, there wasn't much light left!  But I think you get the idea, they taste even better than they look.  My husband said they were the best things he had ever eat!  He was even bragging about them the next day to his Mom, which I take as a great compliment!

When I opened the package of white chocolate, I was immediately impressed.  You could see specks of vanilla bean and the aroma had me drooling.  The white chocolate flavor really came through in the cupcakes for a delicious and different cupcake than I've tried before.

If you haven't tried Green & Black's before, you must.  I am totally hooked.  I was also impressed that I can find it nearby, which is saying something, since I live in the boondocks.

White Chocolate and Blackberry Cupcakes

adapted from Green & Black's

Ingredients:

• 10 tablespoons unsalted butter, softened
• ⅔ cup sugar
• 3 large  eggs
• 1 teaspoon vanilla extract
• 1½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 to 2 splashes of milk, if needed
• 3½oz white chocolate, coarsely chopped

For the frosting

• 1 cup butter, softened
• 3¾ cups confectioners’ sugar
• 4½oz blackberries, lightly crushed (reserve 12 whole ones for decoration—see tip)

Cooking Instructions:

Preheat oven to 375 degrees.

In a mixing bowl, combine butter and sugar until well combined. Add eggs one at a time mixing until each is incorporated.  Add vanilla and combine.

Add flour, baking powder, salt, and mix until combined.  Add a couple of splashes of milk if mixture seems dry.  Fold in white chocolate.

Fill muffin cups that have been greased or lined ⅔ full.  Bake 18 to 20 minutes or until lightly browned and a toothpick inserted comes out clean.

Remove from oven to a wire rack to cool completely before frosting.

For the frosting:

Add butter to mixing bowl and beat until fluffy, add in powdered sugar until combined.  Add blackberries and mix until combined .  Add frosting to a piping bag or zip top bag (clipping the corner).  Pipe icing onto cupcakes and top with a blackberry.

Enjoy!

Miss