An apple and chocolate chip sponge topped off by blackberry cream cheese icing, these are perfect autumnal fare. The icing makes a generous amount, so use half the quantities if a less lavish topping is required. For something a little less extravagant, you can of course leave out the chocolate.
Beat in the eggs (one by one) and vanilla extract if using.
2 large eggs, ½ tsp vanilla extract
Sift in the flour and baking powder and stir in.
225 g flour, 1 tsp baking powder
Add the buttermilk, yogurt or sour milk and stir gently.
75 ml buttermilk
Add the apple and chocolate pieces and stir gently until just incorporated.
300 g cooking apples, 50 g dark chocolate
Spoon into 12 cupcake holes lined with cases and bake in a preheated oven at 180℃ (350℉, Gas 4) for about 20 minutes or until well risen and golden. Turn out onto a wire rack to cool.
Blackberry Icing
Simmer the blackberries in a pan with no added water for a few minutes until juicy. Mash and push through a sieve to extract as much juice as possible. Leave to cool.
100 g blackberries
Cream the butter with the icing sugar until very light and fluffy.
100 g unsalted butter, 150 g golden icing sugar
Briefly beat in the cream cheese until just incorporated.
100 g full fat cream cheese
Stir in the cooled blackberry juice until just incorporated, or leave streaky if desired. Spread onto the cooled cupcakes and top with a blackberry.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.