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