Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line 24 standard muffin cups with paper liners or grease and flour them well.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and granulated sugar. Ensure there are no lumps.1.75 cups all-purpose flour, 0.75 cup unsweetened natural cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 1.75 cups granulated sugar
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix.
- Gradually add the hot brewed coffee (or hot water) to the batter while mixing on low speed. The batter will be thin, which is perfectly normal and contributes to the cupcakes' moistness. Continue mixing until smooth.1 cup hot brewed coffee
- Gently fold the floured blackberries into the thin batter using a spatula.1 cup fresh or frozen blackberries, gently tossed with 1 tablespoon flour
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10-15 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cool before frosting.
- In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until light and fluffy.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat until smooth and creamy.3-4 cups powdered sugar, sifted
- Beat in the vanilla extract and the blackberry puree (or jam) until well combined and evenly distributed. Add more powdered sugar if a thicker consistency is desired.1 teaspoon vanilla extract, 0.25 cup blackberry puree
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula. For an extra touch, you can garnish with a fresh blackberry.
Notes
Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4-5 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for 2-3 months.
