makes 3 8” inch layers or 24 cupcakes
3 cups all-purpose flour
2 cups sugar (I’ve used white or brown or a combination of the two and all work well)
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup vegetable oil (or other, nearly flavorless oil)
2 tablespoons white vinegar
2 teaspoons vanilla
2 cups warm water
4 cups blackberries (fresh or frozen)
Prepare two cupcake pans with liners.
Preheat your oven to 350°F.
Whisk together the dry ingredients in a large bowl until everything is well blended.
Add the wet ingredients and whisk to combine. Fold in the berries.
Fill the cupcake liners 3/4 full.
Bake for 20 minutes or until the tops slowly spring back when gently nudged.
Let cool in the pan for five minutes before finishings the cooling on a rack.
Cream Cheese Frosting
3 (8-ounce) packages / 680 g cream cheese, at room temperature
1⁄2 cup / 115 g unsalted butter, at room temperature
1 1/2 – 2 cups confectioners’ sugar (depending on the desired amount of sweetness)
1⁄4 teaspoon kosher salt
1 teaspoon vanilla extract or the seeds from 1 vanilla bean
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