Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen blackberries
- Dark chocolate chips or chunks (optional for extra richness)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs. Add the vegetable oil, vanilla extract, and buttermilk, mixing until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Do not overmix.
- Gently fold in the blackberries and chocolate chips, ensuring even distribution without crushing the berries.
- Spoon the batter into the cupcake liners, filling about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Top with frosting or whipped cream and garnish with fresh blackberries if desired.
Notes
- Use thawed frozen blackberries, drain excess moisture before folding into the batter.
- For gluten-free options, substitute with a gluten-free flour blend.
- Ensure chocolate chips are high-quality for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Sweet
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
