- For the cake:
- 1 box chocolate cake mix
- ¾ red wine, such as cabernet
- ½ cup vegetable oil
- ¾ cup light sour cream
- 3 large eggs
- 1 teaspoons vanilla extract
- 6 oz container blackberries, rinsed and dried
- 2 tablespoons granulated sugar
- For the frosting:
- 3 ounces blackberries
- 3 sticks unsalted butter
- 6–7 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream or milk
- 24 blackberries for garnish
- For the cupcakes: Preheat the oven to 350° F and line a cupcake pan with 24 cupcake liners.
- In a medium-sized bowl, combine cake mix, red wine, vegetable oil, light sour cream, eggs and vanilla extract. Beat on medium – high speed until all ingredients are well blended. Use a spatula to mix the batter from the bottom of the bowl to the top.
- In a small bowl, combine the blackberries with the granulated sugar to coat the blackberries. Gently fold the blackberries into the cupcake batter.
- Divide the batter evenly between cupcake liners, about 3 tablespoons for each cupcake.
- Bake at 350°F for 14-16 minutes, baking times will vary by oven. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Allow cupcakes to cool completely.
- For the frosting: Puree or smash the blackberries until they are just juice. Strain the blackberries through a fine sieve so that there are no seeds left in the juice. You may need to press the blackberries through the sieve to extract as much juice as you can. Set the juice aside.
- Cut butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
- Add 2 cups powdered sugar and mix on low speed until incorporated into butter. Add 1 teaspoon vanilla extract and mix to combine.
- Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of heavy cream and beat on low speed until the cream is incorporated.
- Slowly add the blackberry juice and continuing beating until it’s well incorporated. Increase the mixing speed to medium-high and beat for an additional 2 minutes.
- Pipe the frosting with a large star tip and top with a blackberry.
Recipe adapted from the Cake Mix Doctor