Ingredients
Scale
- For the Forbidden Forest Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Blackberry Butterbeer Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup butterscotch schnapps (or butterscotch extract)
- ¼ cup fresh blackberries, pureed
- 1–2 tablespoons milk or cream, if needed
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Gradually mix this into the dry ingredients.
- Slowly pour in the boiling water until smooth.
- Gently fold in the blackberry puree.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes.
- Let cool before frosting.
- For the frosting, beat softened butter until fluffy, gradually add powdered sugar, then combine with butterscotch schnapps and blackberry puree.
- Frost the cooled cupcakes and serve.
Notes
- Use room temperature ingredients for better emulsification.
- Don’t overmix the batter to avoid tough cupcakes.
- Measure accurately for perfect results.
- Cool completely before frosting to prevent melting.
- Decorate creatively with edible glitter or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 Kcal
- Sugar: 45g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg