Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Cream the softened butter until light and fluffy, then gradually add the eggs one at a time.
- Stir in the vanilla extract and buttermilk until smooth and creamy.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Gently fold in the fresh blackberries and dark chocolate chips.
- Divide the batter evenly among the prepared liners, filling each two-thirds full.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.