Name: Dark Chocolate Blueberry Cupcakes
Yield: Makes 18 - 24 cupcakes
Ingredients: 1 cup bluberry reduction (recipe follows); 1 1/4 cups sugar; 2/3 cup oil (such as sunflower); 1/2 cup milk; 2 eggs; 1/2 teaspoon salt; 2 teaspoons baking soda; 1 teaspoon vanilla extract; 1/2 cup cocoa powder; 2 cups flour; 1 cup (2 sticks) butter, softened; 2 tablespoons 2 tablespoons blueberry reduction (recipe follows); 6 cups powdered sugar; 1/2 cup dutch process cocoa powder; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 2 cups fresh or frozen blueberries; 1 cup water

Author Notes

Moist and fluffy chocolate cupcakes with a hint of berry flavor and a light and fluffy frosting to match. —Tori Cooper

Makes 18 - 24 cupcakes

Ingredients

Blueberry Chocolate Cupcakes
1 cup bluberry reduction (recipe follows)
1 ¹/₄ cups sugar
²/₃ cup oil (such as sunflower)
¹/₂ cup milk
2 eggs
¹/₂ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract
¹/₂ cup cocoa powder
2 cups flour

Frosting + Brueberry Reduction
1 cup (2 sticks) butter, softened
2 tablespoons 2 tablespoons blueberry reduction (recipe follows)
6 cups powdered sugar
¹/₂ cup dutch process cocoa powder
2 teaspoons vanilla extract
¹/₈ teaspoon salt
2 cups fresh or frozen blueberries
1 cup water

In This Recipe

Tools

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Directions

For the blueberry reduction, combine blueberries and water in a blender or food processor and blend until smooth. Pour into a small saucepan and cook over medium low heat, stirring occasionally, until it has thickened, about 30 minutes. You want it to be thick but still syrupy, somewhere between juice and jelly. Cool for at least 15 minutes before using in cupcake batter and completely before in frosting. Extra reduction can be used to drizzle on cupcakes or poured over things such as pancakes and waffles.
For the frosting, in bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add blueberry, vanilla, cocoa, and salt and mix until smooth. Add remaining powdered sugar a little at a time until fully incorporated. Beat on high speed for about 1 minute until light and fluffy.

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Alicia
Ben
knockNrod

Review

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4 Reviews

Ben February 20, 2019

Directions are incomplete. Oven temp, time in oven, etc?

Alicia May 13, 2017

Really like the sound of this recipe. But for a rookie like me I honestly could use more directions. Is there any certain way to mix the batter and what oven temperature would be best for them? Thanks

knockNrod October 6, 2019

Use a standard oven temperature for the cupcakes, 350F. Bake them for 12 to 15 minutes. For basic cupcake recipe (how to mix), go watch Jemma Cupcake videos on YouTube. She's fun to watch. Note that non-chocolate (or non-alkaline ingredients) are generally mixed differently from chocolate cupcakes. So, watch her chocolate ones.

Alicia October 7, 2019

Thanks! I'll look her up.

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Dark Chocolate Blueberry Cupcakes