Black Raspberry Chocolate Chunk Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

2 . Stage

Combine cake mix, gelatin powder, and baking powder in a large bowl. Add blackberries with their juices, eggs, oil, and milk. Beat using an electric mixer until well blended.

3 . Stage

Dust chocolate chunks lightly with flour; fold into batter.

4 . Stage

Spoon batter into the prepared muffin cups, filling each 2/3 full.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean and cakes spring back lightly when touched, 20 to 25 minutes, rotating pans once halfway through baking time.

6 . Stage

Remove from the oven and let cool on wire racks for 10 minutes before removing from tins and letting cool completely, 20 to 30 minutes more.

7 . Stage

Beat blackberries, butter, vanilla extract, and salt together using an electric mixer on medium speed in a mixing bowl until creamy. Add powdered sugar gradually, beating after each addition, until frosting has a nice stiff, but spreadable, texture. Frost cooled cupcakes.