Blackberry Cupcakes With Chocolate Frosting

• 1 cup all-purpose flour
• 12 teaspoon baking soda
• 12 teaspoon cinnamon
• 14 teaspoon ground nutmeg
• 12 teaspoon salt
• 14 cup applesauce
• 6 tablespoons butter, softened
• 13 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 13 cup buttermilk
• 23 cup blackberry, pureed and strained (can sub with seedless jam)
• 8 ounces Cool Whip
• 14 cup confectioners' sugar
• 1 (3 1/2 ounce) package chocolate pudding
• 1 cup milk
• fresh blackberries

1. CUPCAKES:.
2. Preheat oven to 350 degrees.
3. Line muffin tins with paper liners.
4. Whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt in small bowl - set aside.
5. Beat butter til fluffy in medium bowl.
6. Gradually beat in sugar til fluffy with mixer on high.
7. Lower mixer speed to medium - beat in egg, then vanilla.
8. Lower the mixer speed to low - beat in flour mixture alternately with buttermilk til blended.
9. Blend in jam until nearly blended.
10. Spoon into prepared muffin tins.
11. Bake 20 mins until cakes are spongy.
12. Cool cupcakes on wire rack.
13. FROSTING:.
14. Mix pudding mix and sugar together to get out lumps.
15. Add milk and whip together.
16. Mix in the Cool Whip.
17. Put in the fridge to set.
18. Once cupcakes have cooled, frost liberally.
19. Garnish with fresh blackberries.

flour, baking soda, cinnamon, ground nutmeg, salt, applesauce, butter, light brown sugar, egg, vanilla, buttermilk, blackberry, sugar, chocolate pudding, milk, fresh blackberries

Taken from www.food.com/recipe/blackberry-cupcakes-with-chocolate-frosting-365396 (may not work)