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gluten free blackberry cupcakes with fresh blackberries and mint
gluten free blackberry cupcakes with fresh blackberries and mint
gluten free blackberry cupcakes with fresh blackberries and mint
gluten free blackberry cupcakes with fresh blackberries and mint
gluten free blackberry cupcakes with fresh blackberries and mint

Description

Whether you’re avoiding gluten or you just like the rich taste of flourless chocolate confections, these light and springy flourless chocolate blackberry cupcakes are perfect for everyone! Fresh Driscoll's blackberries paired and rich chocolate is one of our favorite pairings, and this dessert does not disappoint.

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

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g