Chocolate and Blueberry Cupcakes with Chocolate Buttercream

Hi all!

Today I am going to share one of my favorite cupcake recipes. Chocolate and Blueberry Cupcakes (Yippee!). I love to make cupcakes, they are so yummy and you can change the flavor combination so easily. I have perfected my cupcake recipe after years of trying to find the best recipe for lovely soft and light cupcakes, so here you go.

Chocolate and Blueberry Cupcakes Print
 makes 12

Ingredients:
1/2 Cup Butter (softened)
2/3 Cup Sugar
3 large eggs
1 tsp vanilla essense
1/4 Cup Blueberries
11/2 Cup All Purpose Flour
11/2 tsp Baking Powder
2 Tbs Cocoa
1/4 Cup Milk

Directions:
 Preheat Oven to 350F and line 12 muffin cups with cases.

In your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla essence. Add in the blueberries and mix them until combined.

With the mixer on low, add a cup of flour and mix until combined, then the milk until combined, followed by the rest of the flour, baking powder and cocoa. Mix until well combined and when the mixture has a mousse like texture. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until just set and a toothpick inserted into them comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled ice with buttercream.

Chocolate Buttercream

Ingredients:
13/4 Cups Powdered Sugar
1/2 Cup butter (softened)
1 tsp vanilla essence
2 Tbs Milk
1/4 Cup Cocoa

Directions:
In a electric mixer beat together the butter for 2-3 minutes until soft and creamy. Add the powdered sugar and cocoa and beat on medium until well combined.

Increase the mixer speed to medium and add the vanilla and milk. Beat for 3 minutes until everything is nice and creamy, but stiff enough to pipe.