Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk or dairy-free alternative
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blackberries
- ½ cup (90g) dark chocolate chips or chopped dark chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. Do not overmix.
- Fold in the blackberries and chocolate chips carefully to evenly distribute.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Notes
- Use high-quality dark chocolate for a richer flavor.
- Coat blackberries lightly in flour before folding to prevent sinking.
- Decorate with additional fresh blackberries or a drizzle of chocolate ganache for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg