**Recipe by Beth**
My Stuffed Blackberry Fluff Cupcakes recipe is a refreshing and delightful spin on a single serve dessert. This is not only a cupcake, it is an absolute dreamy, airy delicious confection; great for any occasion! The idea of turning blackberries into a cupcake was brought up while getting my hair cut a couple of weeks ago. We took that notion and ran with it, and this just might be one of my all-time favorite desserts! These did not last long in our home, kids and parents alike were grabbing one at lightening speed!
- Prepare Dark Chocolate Cake per package directions using cupcake tin and allow to completely cool.
- For the Blackberry Fluff:
- One 7oz can of marshmallow cream
- ⅓ cup Blackberry Jam
- Whip the marshmallow fluff and the blackberry jam together until it is the consistency of honey.
- Using a piping tool, pipe the fluff into each cupcake.
The vanilla frosting for this cupcake is light and airy, worth the time spent making it over the stove.
- ½ cup heavy cream
- ½ cup Milk
- ⅛ cup flour
- 1½ Cup granulated sugar
- 2 sticks of salted butter
- 1 Tablespoon of vanilla
- In a saucepan over medium heat, heat milk, cream and flour to boiling.
- Add the sugar and whisk until smooth, boiling for 1 minute.
- Set aside and allow to cool to room temperature.
- Cream the butter in separate bowl and add the vanilla, whip until fluffy.
- Add your cooled mixture and whip frosting until smooth and light.
Pipe your frosting onto your cupcakes and drizzle with blackberry sauce. To make the blackberry sauce simply crush 1/4 cup fresh black berries into 1/2 cup of blackberry jam and add 3 Tablespoons of water. These cupcakes earned a 5 star rating in our home! Enjoy!
Are you a cupcake fan? Try my Root Beer Float Cupcakes too!
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