Irresistibly moist dark chocolate cupcakes infused with tart blackberries, combining indulgent flavors with a healthier profile.

Scale

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

3/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

1 cup blackberries

Preheat your oven to 350°F (175°C). Grease or line a muffin tray with cupcake liners.
In a medium bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the eggs, milk, and vegetable oil until smooth.
Slowly add the wet mixture into the dry ingredients, stirring gently until just combined.
Gently fold in the blackberries.
Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes before transferring to a wire rack to cool completely.

Avoid overmixing the batter to ensure fluffy cupcakes. For a vegan version, substitute eggs with flax eggs and use plant-based milk.

Keywords: chocolate cupcakes, blackberry, dessert, baking, healthy dessert