Homemade Chocolate, Coffee, and Blackberry Cupcakes
To add to the richness of these chocolate berry cupcakes, I added brewed coffee to the batter.
Servings 12 Cupcakes
- 2 Cups All Purpose Flour Sifted
- 1.25 Cups Sugar
- 1 Cup Blackberries
- .5 Cup Brewed Coffee Cooled
- .5 Cup Coconut Oil Melted
- .5 Cup Cocoa Powder Unsweetened
- 1.5 tsp Pure Vanilla Extract
- 1.5 tsp Baking Soda
- .75 tsp Salt
Preheat oven to 350º.
Line cupcake pan with oiled liners. I used coconut oil.
Whisk all the dry ingredients in a bowl.
Add all the wet ingredients to the dry ingredients. Mix well.
Scoop batter with a standard ice-cream scoop and place into oiled cupcake cups.
Bake for approximately 15-20 minutes. The cupcakes should be springy to the touch.
Remove from pan and set on a cooling rack to completely cool before icing.