Rich and moist chocolate cupcakes topped with a smooth and fruity blackberry buttercream, perfect for any special occasion or dessert craving.

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Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Stir in hot water until the batter is smooth. It will be thin.
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the buttercream, puree blackberries and strain to remove seeds.
In a mixing bowl, beat butter until fluffy. Add powdered sugar gradually and continue beating.
Mix in the blackberry puree and lemon juice until smooth and creamy.
Pipe or spread the buttercream onto cooled cupcakes.