Dark Chocolate-Blackberry Cupcakes

I adapted this recipe from a non-vegan one and also changed it a bit because I had blackberries and blackberry liqueur instead of what it originally called for (Chambord). The jam somehow makes these cupcakes so insanely moist; absolutely delicious.

Deep Chocolate-Blackberry Cupcakes

Ingredients:
-1 cup flour
-1/2 cup unsweetened dark cocoa powder
-1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/2 cup vegan butter
-3/4 cup sugar
-1 tsp. vanilla
-1 egg substitute
-3/4 cup soy/almond/oat milk (your choice)
-3 tbsp. blackberry jam
-3 tsp. blackberry liqueur 

Ingredients for frosting:
-1/2 cup vegan butter
-5 tbsp. unsweetened dark cocoa powder
-1 lb. powdered sugar
-1 tsp. vanilla
-1/4 cup soy/almond/oat milk
-1/8 cup blackberry liqueur

Method:

Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream vegan butter and sugar until light and fluffy; reduce speed to low and add vanilla and egg substitute. Add milk substitute and flour mixture alternately while still mixing. Fold in jam and liqueur. Pour into lined cupcake tin and bake at 350F for 20-25 minutes, or until toothpick comes out clean.

For the frosting:
In a saucepan, melt vegan butter at a low temp. In another bowl, mix cocoa powder and sugar. Add the melted butter, vanilla, and milk substitute and beat at low speed. Mix in the liqueur. Frost (cooled) cupcakes GENEROUSLY!