Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 3/4 cup
- Granulated sugar: 1 1/4 cups
- Baking soda: 1 1/2 teaspoons
- Baking powder: 3/4 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 2 teaspoons
- Boiling water: 1 cup
- Fresh blackberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Step 3: In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 4: Gradually whisk in the boiling water until the batter is smooth and thin. Gently fold in 1 cup of fresh blackberries.
- Step 5: Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Frost as desired and garnish with remaining blackberries.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- If frozen, thaw cupcakes completely at room temperature before frosting and serving; a brief, gentle warming in the microwave (5-10 seconds) can enhance their moistness.
- Serve these decadent cupcakes with a dollop of mascarpone cheese or a dusting of powdered sugar for a simple yet elegant presentation.
- For an extra burst of blackberry flavor, consider swirling a spoonful of blackberry jam into the cupcake batter before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American