"Murder Mystery" Blackberry Chocolate Cupcakes

Servings: 16

For the Chocolate Cupcakes:

• 1 ¼ cup All Purpose Flour
• (Optional) 1 tsp. Espresso Powder
• ¾ tsp. Baking Powder
• ½ tsp. Baking Soda
• ¼ tsp. Fine Sea Salt
• 2 large Eggs
• 1/3 cup Granulated Cane Sugar
• ½ cup Brown Sugar
• 1/3 cup Coconut Oil, melted
• 3/4th bar Tony Chocolonely Milk Chocolate
• 2 tsp. Vanilla Extract
• ½ cup Buttermilk
• Black Cupcake Liners

For the Blackberry Juice:

• 8-10 oz. Frozen Blackberries
• 2 tbsp. Water
• 2 tbsp. Granulated Cane Sugar

For the Blackberry Frosting:

• 1 cup Unsalted Butter, room temperature
• 4-5 cups Powdered Sugar
• 3 tbsp. Heavy Cream
• 2 tsp. Vanilla Extract
• 4-6 tbsp. Blackberry Juice

For the “Broken Glass” Sugar:

• 2 cups Sugar
• ¾ cup Water
• ¾ cup Light Corn Syrup – this prevents the sugar from crystallizing, but can be left out if enjoyed same day.

For the “Broken Glass” Sugar:

1. Line a large baking pan with parchment paper. Set aside.
2. Add all ingredients into a saucepan over medium heat high heat. Place a candy thermometer into the saucepan and bring the mixture to a boil.
3. Stir occasionally until the mixture reaches 300F.
4. Carefully pour the melted sugar over the parchment paper. Spread out the back of a spoon to even it out so it’s ¼” thick.
5. Place in the freezer for 20 minutes or sit out at room temperature for 1 hour before cracking.

For the Chocolate Cupcakes:

1. Preheat oven to 350F. Line your cupcake tin(s) with the black cupcake liners. This recipe makes 14-16 cupcakes.
2. In a small saucepan, combine the chocolate and coconut oil. Place over medium low heat until the chocolate is melted, stirring occasionally. Remove from heat.
3. In a large bowl, combine the flour, baking powder, espresso powder, baking soda, and salt. Mix well. Set aside.
4. In the bowl of a stand mixer, combine the eggs and sugars. Beat for 2-3 minutes, until fluffy. Add the chocolate and coconut oil mixture, beat 1 more minute.
5. Add the flour mixture, buttermilk, and vanilla. Mix on LOW speed just until combined. Be careful not to overmix the batter!
6. Spoon the batter into the cupcake liners, filling only halfway. (This will ensure the cupcakes don’t look like muffins.)
7. Bake for 12-15 minutes, until set on top and a toothpick inserted into the center comes out clean.
8. Rest in the cupcake tin for 5 minutes before transferring to a wire baking rack to cool completely.

For the Blackberry Juice:

1. Combine all ingredienst into a saucepan over medium high heat. Bring the water to a boil, then reduce heat to medium low and cover with the lid to simmer 15 minutes. The blackberries should be very juice at this point.
2. Pour the saucepan contents over a fine mesh strainer to remove any seeds and berries. (TIP: You just want the juice here but can use the berries themselves for other recipes like mocktails or pancakes!)
3. Set aside to cool completely.

For the Blackberry Frosting:

1. In the bowl of a stand mixer, add the butter. Beat for 1-2 minutes, until smooth.
2. Add the powdered sugar 1 cup at a time, as well as the heavy cream as needed, until the frosting is light and fluffy.
3. Add the vanilla and cooled blackberry juice. Mix on HIGH for 1 minute to combine.
4. Transfer to a piping bag with a large round tip.

To Assemble:

1. Frost each cupcake with the blackberry buttercream frosting, the place a piece of the “broken glass’ sugar in the center of the frosting. Drizzle with a small spoonful of the blackberry juice. Enjoy!