Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water
- 1 cup fresh blackberries
- For the frosting:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- Fresh blackberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, combine vegetable oil, eggs, vanilla extract, and buttermilk. Gradually add to the dry mixture, mixing until smooth.
- Stir in hot water carefully to achieve a liquidy batter.
- Gently fold in the fresh blackberries, distributing evenly.
- Spoon the batter into cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the ganache, heat heavy cream until simmering, pour over chopped dark chocolate, and let sit for 2 minutes. Stir until smooth and thickened slightly.
- Spread the ganache over cooled cupcakes and garnish with blackberries.
Notes
- Use high-quality dark chocolate for the best flavor.
- Gently fold in blackberries to prevent them from breaking apart.
- Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for 2-3 days. Bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 410 Kcal
- Sugar: 27g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg