Patriotic Chocolate Berry Cupcakes

I made these red, white and blue topped cupcakes for a 4th of July barbecue, but they would  be a hit at any summer get together!

- 3/4 cup unsweetened cocoa (I use Nestle Choco Bake)
- 1 1/2 cups all purpose flour
- 1 1/2 cups white sugar
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder

- 1/2 tsp salt

- 2 large eggs
- 3/4 cup water
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 1/2 cups mini chocolate chips
- 1 container frozen whipped topping (defrost in refrigerator for 4 hours prior to using)
- 24 strawberries, washed hulled and halved
- 1 pint fresh blueberries

Preheat oven to 350 degrees. Place liners in two 12 cups muffin tins.

In a large bowl whisk together cocoa, flour, sugar, baking soda, baking powder and salt until thoroughly mixed.

In a medium bowl whisk together eggs, water, buttermilk, vegetable oil and vanilla extract. Whisk into flour mixture until all ingredients are mixed in. Fold in chocolate chips.

Fill muffin cups with approx. 4 Tbls of batter each. Bake for 15 - 18 minutes, or until a toothpick inserted intp the center of a cupcake comes out clean. Remove cupcakes from tin and cool on wire racks completely.

Once cooled top cupcakes with whipped topping, strawberry halves and blueberries. I found that the topping melts quickly at room temperature, so I would recommend waiting until you are ready to serve them to top them, or storing them in a cool place until ready to serve. I kept mine in the refrigerator and removed them shortly before serving to allow them to warm up.