12 ounces of California Giant blackberries (reserve 12 for garnishing)
For the cupcakes:
Preheat oven to 350 degrees.
Line a cupcake tin with liners (I lightly spray the liners with non-stick spray).
In a microwavable bowl melt the oil, butter and chocolate chips for about one minute, and then use a rubber spatula to stir until smooth. Set aside.
In another bowl, mix together the flour, baking soda, baking powder, cocoa powder and sea salt. Set aside.
In yet another bowl (I know! So many bowls!), whisk together the eggs, yolk, sugars and vanilla.
Add the butter mixture and whisk until smooth. Add the flour mixture and Greek yogurt, mix until just combined. Add coffee. Make sure to not over mix!
Fill the liners with the cupcake mixture. I filled my liners to the top, so they makereallybig, beautiful cupcakes.
Bake for 18-20 minutes, depending on your oven (I use a toothpick to make sure the center is cooked through). Cool completely.
For the frosting:
Puree blackberries using a food processor blender. Then use a fine mesh strainer to strain puree into a small bowl, until only seeds remain in the strainer. I used a small spatula to push the puree through the strainer.
In a large bowl, use a hand mixer (or a stand mixer) to whisk together the butter, powdered sugar, and salt until combined. Once the mixture is combined (around 3-5 minutes), add cream cheese. Mix until fluffy and smooth.
Add blackberry puree and mix until incorporated. Transfer frosting to a gallon Ziploc bag and refrigerate for about 30 minutes.
When cupcakes are cooled, remove them from the baking pan. Decorate by cutting off the tip of your Ziploc bag (for easy frosting), then top with a blackberry for garnish!
Warning: These will disappear fast. So make sure you hide one for yourself!