Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup boiling water
- 1 ½ cups fresh blackberries
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, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and eggs until fluffy. Add the vegetable oil and vanilla extract, mixing well. Incorporate the sour cream.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blackberries, being careful not to crush them. Slowly pour in the boiling water and mix until smooth.
- Distribute the batter evenly into the cupcake liners. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting and serving.
Notes
- Use fresh blackberries for the best flavor, but frozen can work if thawed and drained.
- For extra flavor, add a few drops of vanilla extract or a hint of cinnamon to the batter.
- These cupcakes are best stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg