These homemade milk chocolate cupcakes are topped with fresh blueberry frosting! Chocolate and sweet berries make this chocolate cupcake recipe a dessert recipe for the archives!
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!
(Update: for his 1st birthday, I made Chocolate Vanilla Treasure Chest Cupcakes—seriously, this kid brings out the chocolate cravings in me!)
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.
Back to the food side of things, I’ve never mixed blueberries and chocolate before. And you know what I found?
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.
Chocolate + blueberries = my current obsession.
- 1/2 cup butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 oz milk chocolate, melted
- 3/4 cup 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 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup greek yogurt or sour cream, at room temperature
- 1/2 cup heavy cream, at room temperature
- 2 Tbsp warm brewed coffee
- 1 Tbsp blueberry jam
- 1/2 cup butter, softened
- 3-4 c powdered sugar
- 1 tsp vanilla
- 2 Tbsp heavy cream
- 1/4 cup 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!