Milk Chocolate Cupcakes with Blueberry Frosting
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
These homemade milk chocolate cupcakes are topped with fresh blueberry frosting! Chocolate and sweet berries make this chocolate cupcake recipe one for the archives!
Course: Dessert
Cuisine: American
Keyword: Milk Chocolate Cupcakes
Servings: 12 -14 Cupcakes
Author: A Latte Food
Ingredients
Cake
  • 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
Frosting
  • 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
Instructions
Cake
  1. Preheat oven to 350.
  2. In a mixer, cream butter until light and fluffy.
  3. 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.
  4. In a smaller bowl, combine eggs, brown sugar, and vanilla extract. Once mixed, add to the butter/chocolate mixture and mix together.
  5. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
  6. Lastly, in small bowl, combine the heavy cream, greek yogurt, and coffee.
  7. Alternately, add the flour and milk mixture to the butter mixture. Stir until just combined.
  8. Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.
Frosting
  1. 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.
  2. Beginning with 1 cup, gradually add in powdered sugar until the frosting reaches your desired consistency (I usually use about 3 1/2 c).
  3. To add a richness and velvety texture, add in the cream and vanilla, and beat.
  4. If your frosting seems runnier after the latter addition, just add in a little more powdered sugar to thicken it up :-)
  5. Once cupcakes have cooled, pipe or spread frosting over the cakes. Top with fresh blueberries if so desired!
  6. Enjoy!