Blackberry Cobbler Cupcakes

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As much as I love chocolate it’s nice to change things up with something different from time to time.  A fruit cobbler cupcake does the trick!  I have a pear cobbler recipe that is quite delicious, but it’s not a cupcake nor could it be made into a cupcake.  These are like a pie with blackberries in the cake and a cooked blackberry glaze on top with a cobbler topping.  And maybe a scoop of vanilla ice cream on the side.  I do think The Cake Blog hit all the right berry notes with this recipe!

Blackberry Cobbler Cupcakes

Makes 24 cupcakes


3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla extract
zest of 1 orange
1 cup whole milk
1 cup blackberries

  1. Preheat oven to 350.  Line two muffin tins with cupcake wrappers.
  2. Sift together flour, baking powder, baking soad and salt. Set aside.
  3. Gently toss blackberries with a light coating of flour.  Set aside.
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 5 minutes.
  5. With the mixer on low, add eggs one at a time.  Mixing well after each egg.
  6. Add vanilla and orange zest.  Mix to combine.
  7. Add one third of your dry ingredients and mix on low, just until combined.
  8. Add one half of your milk.  Mix gently.
  9. Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
  10. Fill cupcake liners 1/2 full with batter.  Top each cupcake with 2 to 3 blackberries.
  11. Bake 17-19 minutes or until toothpick inserted in center comes out clean.

For the Blackberry Glaze

12 ounces blackberries
2 tablespoons sugar
zest and juice of 1 orange

Combine blackberries, sugar, orange juice and zest in a small saucepan over medium heat.  Simmer, stirring occasionally, until berries start to burst.  Cool slightly.  Pour into blender and puree until smooth.  Pour through a mesh strainer into a bowl to remove any little bits.  Cover and store sauce in refrigerator until ready to use.  This can be made several days in advance.

For the Cobbler Crumble Topping

1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon salt
8 ounces unsalted butter, cold, cut into small pieces

  1. Preheat oven to 350.  Line a baking tray with parchment paper.
  2. In a food processor, combine flour, sugar, salt and butter.  Pulse until the crumbs are fine.
  3. Spread into a thin layer on the baking tray and bake for 10 minutes.
  4. Remove pan from oven and flip, stir crumble topping with a spatula.  Break up any large clumps.
  5. Bake again for an additional 10 minutes.  Remove from oven and stir.  Bake an additional 5 – 10 minutes until golden brown.
  6. Let cool completely.  This can be made a day in advance and stored in an airtight container until ready to use.

To Assemble the Cupcake

Spoon roughly 1 tablespoon of blackberry glaze onto each cupcake.  Spreading it over the top with the back of your spoon.  Sprinkle with cobbler crumbs to coat.  Finish with a dollop of whipped cream or vanilla ice cream.



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