Dark Chocolate Blackberry Cupcakes: A Rich & Fruity Delight!

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix the Dry Ingredients:

In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
Add the Wet Ingredients:

In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
Add Boiling Water:

Carefully add the boiling water to the batter, stirring slowly. The batter will be thin, but that’s okay—it helps make the cupcakes moist.
Add Blackberries:

Gently fold in the fresh blackberries, being careful not to crush them too much.
Fill the Cupcake Liners:

Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake the Cupcakes:

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting:

In a medium bowl, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, heavy cream, and salt until smooth and fluffy. If the frosting is too thick, add a little more cream to reach your desired consistency.
Frost the Cupcakes:

Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Garnish and Serve:

Top each cupcake with a fresh blackberry for a beautiful, fruity garnish. Serve and enjoy!
Serving and Storage Tips: