Dark Chocolate Blueberry Cupcakes

March  6, 2015
1 Ratings
  • Makes 18 - 24 cupcakes
Author Notes

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

What You'll Need
  • 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
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • Alicia
  • Ex Chef
    Ex Chef
  • Ben
  • knockNrod

5 Reviews

Ex C. March 27, 2022
For Tori Cooper,
If you want to leave a recipe great, but if you're afraid to leave all of it don't bother! This was an epic fail in just reading it. I gave this to my chef's to execute as a lesson on failure to communicate & execute. A couple of them didn't bother because in reading they saw the flaws. Here is the real recipe for those who are interested!
Blueberry reduction as listed above but add 1/2 cup sugar, 2 T cornstarch & vanilla. If you try Tori's way you'll be at the stove all day! Set aside
2 cups flour
1/2 cup cocoa powder
1 t baking soda
1 T baking powder (which was left out!!!)
1/2 t salt
Mix these dry ingredients and then in separate bowl add:
1 cup blueberry sauce (cooled)
1 1/2 cups sugar
2 eggs
1/2 cup milk
2/3 cup oil
Blend then add to dry ingredients and mix well. BAKING IS A SCIENCE AND IF YOU TRY THE RECIPE TORI'S WAY YOU WILL NOT SUCCEED. IT'S CHEMISTRY AND DRY INGREDIENTS ALWAYS MIX SEPARATELY FROM WET. This is how I created this recipe that turned out amazing. I added some bittersweet chips and frozen blueberries to the cupcake then BAKED AT 375 FOR ABOUT 15-20 MINUTES DEPENDING ON YOUR OVEN. If you're baking mini cupcakes, 360 for 12-15 minutes.
I've been an Executive Chef & Baker for 40 years and I've always told my staff I'd be happy to show and give them any recipe they want....but it won't ever turn out like mine, it's what you make of your food, not what a recipe makes of your food! PERHAPS THIS SITE SHOULD BETTER SCRUTINIZE THEIR AUTHOR'S....I'M JUST SAYING. If anyone tries my recipe I'd love to hear the results:)
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.