Berry Eclipse Cupcakes – Ooh, A Celestial Cocoa & Blackberry Wonder! Ingredients ● For the Cupcake Batter: • 1 cup all-purpose flour • 3/4 cup granulated sugar • 1/2 cup unsweetened cocoa powder (use high-quality dark cocoa for best results) • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 2 large eggs • 1/2 cup milk • 1/2 cup vegetable oil • 1 teaspoon vanilla extract • 1/2 cup boiling water (or hot coffee for enhanced flavor) ● For the Blackberry Swirl: • 1 cup fresh blackberries (lightly mashed) • 1–2 tablespoons granulated sugar (optional, to sweeten the swirl) Instructions 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and baking soda. 3: In another bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract. 4: Gradually mix the wet ingredients into the dry until just combined. 5: Slowly stir in the boiling water (or hot coffee) until the batter is smooth and thin. 6: In a small bowl, gently mash the blackberries with a fork and stir in the sugar (if using). 7: Fill each cupcake liner about halfway with the chocolate batter, then add a dollop of the blackberry mixture on top and swirl gently with a skewer or toothpick. 8: Bake for 18–22 minutes until a toothpick inserted into the center comes out clean. 9: Remove from the oven, let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. 10: Enjoy every luscious bite of these celestial cupcakes!

 

INGREDIENTS:

 

– 2 lbs chicken tenders, thighs, or breast

– 2 tbsp olive oil

– 1 stick butter

– 8-10 cloves garlic, minced

– 1/2 cup grated parmesan

– 1 tbsp hot sauce (optional)

– 2 tsp red pepper flakes

– 1/3 cup fresh parsley, minced

– 2 tsp paprika

– 1 tsp garlic powder

– 1 tsp onion powder

– 1/2 tsp salt

– 1/2 tsp pepper

 

 

 

 

 

INSTRUCTIONS:

 

1. Soak wooden skewers in water for 30 minutes before use.

2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Set this mixture aside.

3. Cut the chicken into 3-inch pieces. Toss them in olive oil along with the seasoning mixture until well coated.

4. Thread the chicken pieces onto each skewer, packing them tightly. Trim the tops of the skewers if necessary to fit in your air fryer.

5. In a microwave-safe bowl, mix the butter with minced garlic. Heat until the butter is partially melted. Add red pepper flakes, hot sauce, parsley, and parmesan, whisking everything together.

6. Reserve 1/3 of the sauce for basting while cooking. Set aside the remaining sauce to use for brushing after cooking.

7. Place 2-3 skewers in the air fryer and cook at 400°F for about 5 minutes.

8. Flip the skewers, baste them with the reserved sauce, and continue cooking for an additional 2 minutes.

9. Flip them once more, baste again, and cook for another 5-6 minutes until the chicken reaches an internal temperature of 165°F. The total cooking time should be approximately 12-14 minutes.

10. Finally, brush the skewers with the reserved sauce once more and sprinkle with extra parmesan before serving. Enjoy!

 

 

INGREDIENTS:

 

– 2 lbs chicken tenders, thighs, or breast

– 2 tbsp olive oil

– 1 stick butter

– 8-10 cloves garlic, minced

– 1/2 cup grated parmesan

– 1 tbsp hot sauce (optional)

– 2 tsp red pepper flakes

– 1/3 cup fresh parsley, minced

– 2 tsp paprika

– 1 tsp garlic powder

– 1 tsp onion powder

– 1/2 tsp salt

– 1/2 tsp pepper

 

 

 

 

 

INSTRUCTIONS:

 

1. Soak wooden skewers in water for 30 minutes before use.

2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Set this mixture aside.

3. Cut the chicken into 3-inch pieces. Toss them in olive oil along with the seasoning mixture until well coated.

4. Thread the chicken pieces onto each skewer, packing them tightly. Trim the tops of the skewers if necessary to fit in your air fryer.

5. In a microwave-safe bowl, mix the butter with minced garlic. Heat until the butter is partially melted. Add red pepper flakes, hot sauce, parsley, and parmesan, whisking everything together.

6. Reserve 1/3 of the sauce for basting while cooking. Set aside the remaining sauce to use for brushing after cooking.

7. Place 2-3 skewers in the air fryer and cook at 400°F for about 5 minutes.

8. Flip the skewers, baste them with the reserved sauce, and continue cooking for an additional 2 minutes.

9. Flip them once more, baste again, and cook for another 5-6 minutes until the chicken reaches an internal temperature of 165°F. The total cooking time should be approximately 12-14 minutes.

10. Finally, brush the skewers with the reserved sauce once more and sprinkle with extra parmesan before serving. Enjoy!

● For the Cupcake Batter:

• 1 cup all-purpose flour

• 3/4 cup granulated sugar

• 1/2 cup unsweetened cocoa powder (use high-quality dark cocoa for best results)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 large eggs

• 1/2 cup milk

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup boiling water (or hot coffee for enhanced flavor)

● For the Blackberry Swirl:

• 1 cup fresh blackberries (lightly mashed)

• 1–2 tablespoons granulated sugar (optional, to sweeten the swirl)

 

Instructions

1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and baking soda.

3: In another bowl, beat the eggs, then stir in the milk, vegetable oil, and vanilla extract.

4: Gradually mix the wet ingredients into the dry until just combined.

5: Slowly stir in the boiling water (or hot coffee) until the batter is smooth and thin.

6: In a small bowl, gently mash the blackberries with a fork and stir in the sugar (if using).

7: Fill each cupcake liner about halfway with the chocolate batter, then add a dollop of the blackberry mixture on top and swirl gently with a skewer or toothpick.

8: Bake for 18–22 minutes until a toothpick inserted into the center comes out clean.

9: Remove from the oven, let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10: Enjoy every luscious bite of these celestial cupcakes!