Blackberry Cobbler Cupcakes
Cupcake Batter:
1 ¼ c. unsalted butter, room temp.
1 2/3 c. sugar
4 eggs
3 c. sifted cake flour
1 ½ tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
2 tsp. vanilla extract
2 c. sour cream
Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with either foil or paper liners. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk the dry ingredients together. With the mixer on low speed, alternate adding the dry ingredients with the sour cream and vanilla in three additions, scraping the sides of the bowl to ensure proper mixing. Scoop the batter into the prepared pan, and bake about 20 minutes or until done.
Blackberry Filling:
2 c. ripe blackberries, rinsed (save a few for the tops of the cupcakes!)
¼ c. sugar
Zest and juice of 1 orange
1 Tbsp. cornstarch
Combine the berries and sugar in a saucepan. Whisk the cornstarch into the orange juice, and add to the saucepan. Cook over medium low heat until the berries have released some of their juice and the sauce has thickened slightly, about 10 minutes. Remove from the heat and cool.
Cream Cheese Frosting:
1 c. unsalted butter, room temperature
12 oz. cream cheese, room temperature
1 pound confectioner's sugar, sifted
¾ tsp. vanilla paste
In the bowl of a mixer fitted with the paddle attachment, beat the butter and cream cheese until fluffy. Reduce the speed to low, add the sugar and vanilla, and mix until smooth and combined. Make sure to scrape the bowl and remix. If not using immediately, store in the fridge for up to 3 days.
Pecan Streusel Topping:
4 Tbsp. unsalted butter
2/3 c. all-purpose flour
1/3 c. rolled oats (not instant)
¼ c. toasted pecans, coarsely chopped
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
½ tsp. ground cinnamon
¼ tsp. baking powder
¼ tsp. table salt
Melt the butter in the microwave. Let cool until room temperature. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt; and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly. Spread on a sheet pan and bake until toasted and golden brown, about 15 minutes. Remove and let cool completely.
To assemble:
Using a small spoon or melon-baller, hollow out the center of each cupcake, and fill with a spoonful of blackberry filling. Pipe or spread the tops of the cupcakes with cream cheese frosting, sprinkle liberally with the toasted streusel, and top each with a fresh unblemished blackberry.
