Chocolate Blackberry Cupcakes, Cream Cheese + Caramel

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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