Ingredients
- All-purpose flour: 1 1/2 cups
- Unsweetened cocoa powder: 3/4 cup
- Baking soda: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Granulated sugar: 1 1/2 cups
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Vanilla extract: 1 teaspoon
- Fresh blackberries: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine the sugar, eggs, vegetable oil, buttermilk, and vanilla extract. Beat until well combined.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Gently fold in 1 cup of the fresh blackberries.
- Step 5: Fill each cupcake liner about 2/3 full. Top each cupcake with remaining blackberries.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- For a warm, extra decadent treat, microwave a cupcake for 10-15 seconds before serving.
- Serve these rich cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream to balance the dark chocolate and blackberry flavors.
- Chef's tip: Gently fold in the blackberries to prevent them from bursting and coloring the batter too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American