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Whether you’re avoiding gluten or you just like the rich taste of flourless chocolate confections, these light and springy cupcakes are perfect for everyone! Blackberries and chocolate are one of our favourite pairings, and this dessert does not disappoint.
Preheat oven to 180°C. Line a cupake tin with cupcake liners. Place the chopped chocolate into a medium-heat proof bowl and add butter. Using a double boiler method - make sure the top bowl doesn't touch the water underneath. Heat the bowl with medium-heat until the chocolate and butter is melted and mix occasionally. Carefully remove the melted chocolate from the heat and whisk the salt
Cupcakes
1 cup dark chocolate chopped
8 tablespoons unsalted butter
1 tablespoon salt
6 large eggs
½ cup sugar
Blackberries
2 cups heavy cream
1 cup icing sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
250g cream cheese, chilled
Icing
2-3 teaspoons caster sugar
¼ sugar
2 teaspoons water
12 fresh sage leaves
12 blackberries
