Ingredients

For the Cupcakes

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup vegetable oil

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• 1/2 cup buttermilk (room temperature)

• 1/2 cup hot water or brewed coffee

For the Buttercream Frosting

• 1 cup unsalted butter (softened)

• 4 cups powdered sugar

• 2 tbsp heavy cream (or milk)

• 1 tsp vanilla extract

• Food coloring (optional, for swirl effect)

For Decoration

• Fresh strawberries

• Fresh blackberries

• Chocolate sprinkles or pearls

• Cocoa powder (for dusting)

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Instructions

Step 1: Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add oil, eggs, and vanilla extract. Mix until combined.

4. Stir in buttermilk and hot water (or coffee) until batter is smooth. The batter will be thin.

5. Divide evenly into cupcake liners, filling each about 2/3 full.

6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool completely before frosting.

Step 2: Make the Frosting

1. Beat softened butter with an electric mixer until creamy.

2. Gradually add powdered sugar, one cup at a time.

3. Add heavy cream and vanilla extract, whipping until smooth and fluffy.

4. If desired, divide frosting into two bowls and tint one with a few drops of food coloring.

5. Fit a piping bag with a star tip and spoon in both colors side by side to create a swirl effect.

Step 3: Decorate

1. Pipe buttercream onto cooled cupcakes in a tall swirl.

2. Top with one fresh strawberry and two blackberries.

3. Sprinkle chocolate pearls and lightly dust cocoa powder on top.