Chocolate are one thing – one thing GREAT! Especially made with rich, whole milk, chocolate milk! OMG!
But, adding blueberries to the batter, and then topping with a fresh, homemade, creamy vanilla buttercream and more fresh blueberries, we are all in heaven!
Chocolate Blueberry Buttercream Cupcakes!
Chocolate Blueberry Buttercream Cupcakes
Chocolate Cupcakes:
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
3 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup melted coconut oil
2 tsp. vanilla extract
3/4 cup whole chocolate milk
6 oz. fresh blueberries
Buttercream:
1 lb. salted butter, room temperature
2 cups powdered sugar
1 tsp. vanilla extract
3 oz. fresh blueberries
1/4 cup powdered sugar
Preheat the oven to 325 degrees.
Toss together the flour, cocoa powder, baking powder and soda, and salt.
In a separate bowl, whisk together the eggs, sugars, oil, vanilla, and chocolate milk.
Combine the two mixtures in a large bowl and mix well.
Fold in the fresh blueberries.
Line a 12 serving muffin tin with cupcake liners and fill about 2/3 of the way full.
Bake for about 20 minutes, until a toothpick inserted comes out clean.
Remove from the oven and cool thoroughly. COOL in the fridge or on the counter for several hours. You do not want these to be warm while frosting with buttercream.
Meanwhile, beat the butter until smooth and creamy. Add the sugar 1/2 cup at a time, and drizzle in the vanilla.
Fill piping bags with the buttercream and decorate the cooled cupcakes as desired.
Top with fresh blueberries and a dusting of powdered sugar.
