Milk Chocolate Cupcakes with Blueberry Frosting: Rich chocolatey cupcakes are just the ticket to satisfy any sweet tooth craving, especially when topped with fresh blueberry frosting!
How was your weekend?
I hope it was lovely!
My weekend was spent with my family. A couple of weeks ago, my brother and sister-in-law had their first child! Ironically enough, when I first blogged about my nephew, it was my post on Oreo Truffle Chocolate Cupcakes–something about this adorable kid makes me want chocolate cupcakes!
My entire family is already so taken with him and completely in love. He’s the first grandchild in the family, and he’s going to be spoiled by his grandparents, aunts, and uncles. 🙂 Lucky kid.
I found that I am a fan. A HUGE fan.
I’m a big believer in raspberry and chocolate, strawberry and chocolate, and orange and chocolate, but for some reason, blueberry and chocolate always seemed a little off. I really can’t tell you why. And now that I’ve tried and fell in love with it, I definitely don’t have an answer.
I guess that’s why you should always try new things! Except sushi. Or bungee jumping. Or riding a bucking bronco.
In my book, those things are all acceptable to pass over.
So that I don’t pass over to the other side.
Anyway, which is probably my most used word on this blog (I’m sorry for how many tangents I get off on), these cupcakes start with one of my favorite chocolate cupcake batters. It’s the same one I used for my Chocolate Fluffernutter Cupcakes, and begins with milk chocolate batter.
I truly don’t discriminate when it comes to chocolate–I love it all. When I’m in the mood for pure milk chocolatey goodness and Dove just won’t satisfy my craving, a milk chocolate cupcake is just the ticket.
This cake starts with a butter base. I usually like to use a mixture of oil and butter, but because of the amount of brown sugar I used, the recipe needed to have a solid butter base.
After creaming the butter, in a small bowl, combine brown sugar, eggs, and vanilla. Add to the butter mix and whip it all together until it seems completely mixed. Once it’s creamed, alternately add in the dry ingredients (flour, baking soda, baking powder, salt, cocoa powder) and the wet (Greek yogurt, heavy cream, and coffee), mixing briefly after each addition. At the end, mix lightly until just incorporated. And, don’t worry, the use of coffee is for the purpose of deepening the chocolate flavor rather than giving it a coffee taste.
However, if you love that coffee taste, feel free to add in more espresso powder than what the recipe calls for (1/2-1 tsp–it goes a long way!) Williams-Sonoma has my favorite brand of espresso powder, but Target also carries a good selection (at least around here 🙂 ) in their coffee and tea section.
Spoon the batter 3/4 of the way full in a muffin tin, and bake at 350 for 18-20 minutes or until a cake tester comes out clean.
One last thing, it’s extremely important to use room temperature ingredients. I used to ignore this step because I thought it unnecessarily time-consuming, but as I grew more interested in baking, I realized how important it is to use room temperature ingredients. Room temperature ingredients bond together, creating lighter, fluffy cakes. Cold ingredients shock the batter and create dense, often flat and hard cakes, which most people don’t like. 🙂
- 1/2 c butter, softened
- 1/2 c unsweetened cocoa powder
- 3 oz milk chocolate, melted
- 3/4 c flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp espresso powder
- 2 large eggs, at room temperature
- 3/4 c brown sugar
- 1 tsp vanilla extract
- 1/4 c greek yogurt or sour cream, room temp
- 1/2 c heavy cream, room temp
- 2 Tbsp warm brewed coffee
- 1 Tbsp blueberry jam
- 1/2 c butter, softened
- 3-4 c powdered sugar
- 1 tsp vanilla
- 2 Tbsp heavy cream
- 1/4 c fresh blueberries, rinsed
- Preheat oven to 350.
- In a mixer, cream butter until light and fluffy.
- In the microwave or in a double broiler, melt the 3 oz of chocolate until smooth. Sprinkle in the espresso powder and add to the butter; mix until combined.
- In a smaller bowl, combine eggs, brown sugar, and vanilla extract. Once mixed, add to the butter/chocolate mixture and mix together.
- In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
- Lastly, in small bowl, combine the heavy cream, greek yogurt, and coffee.
- Alternately, add the flour and milk mixture to the butter mixture. Stir until just combined.
- Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.
- Beat butter with a mixer until light and fluffy, about 1 minute. Add in blueberries and blueberry jam and mix until the blueberries have broken up into the frosting, 1-2 minutes.
- Beginning with 1 cup, gradually add in powdered sugar until the frosting reaches your desired consistency (I usually use about 3 1/2 c).
- To add a richness and velvety texture, add in the cream and vanilla, and beat.
- If your frosting seems runnier after the latter addition, just add in a little more powdered sugar to thicken it up 🙂
- Once cupcakes have cooled, pipe or spread frosting over the cakes. Top with fresh blueberries if so desired!
Check out my other cake recipes: