Mini Chocolate Blueberry Cupcakes

One of my coworkers has taken another job. He requested cupcakes as a going-away gift. I was not surprised.

My quest for his cupcake began with chocolate. He likes chocolate. In fact, his favorites to date are the Peanut Butter Stuffed Hot Fudge Cupcakes.

He also likes blueberries, he said. Bingo. I had just found these and was curious. I’d never had chocolate and blueberries before and wanted to give it a shot. So, selfishly, I suggested the minis. He went for it.

These cupcakes are really great. I mean, super moist and fluffy and the blueberry frosting just goes great with the chocolate. The batter looked like mousse so I knew the cupcakes would turn out good. The only thing that kind of bugged me was that they were SO moist (sorry, I used it twice) that the cupcake wrappers pulled away from the cupcakes, almost completely. But, seriously. If that’s the worst problem you have with a cupcake, you’re doing alright. You should make these cupcakes. For realsies.

Mini Chocolate Blueberry Cupcakes
makes 45-50 mini cupcakes (makes regular-sized cupcakes, too, but I’m not sure how many. Two dozen, maybe?)
Adapted from The Sweet Life

Cupcake Ingredients:
1 cup cake flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1 ounce of unsweetened chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
3/4 cup buttermilk

Frosting Ingredients:
1 cup frozen or fresh blueberries (thawed, if frozen)
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
4-6 cups powdered sugar
1 teaspoon vanilla

To make the cupcakes: Preheat the oven to 320 degrees. Line a mini cupcake tin with cupcake liners and set aside. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Stir in the chopped chocolate.
In a large bowl or the bowl of a stand mixer, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla. With the mixer on low, slowly pour in the buttermilk and allow the mixture to incorporate for 30 seconds.
Add the flour mixture and mix until incorporated; turn the mixer to medium-high and beat for 20 seconds. Fill the cupcake liners 3/4 full and bake for 10-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool a few minutes in the pan, then remove to wire racks to cool completely.

To make the frosting: In a food processor, grind the blueberries into a puree until you can only see small pieces of the skins. Set aside.
In a large bowl or the bowl of a stand mixer, beat the butter and shortening on high speed until smooth, about 2 minutes. Scrape down the sides of the bowl, add the blueberry puree, and beat on high until fully incorporated. Add 4 cups of the powdered sugar and the vanilla and mix on low until it starts to come together, then beat on high for 1 minute. Depending on the consistency you want, you can add up to another 2 cups powdered sugar. (If you make it too thick, add a little milk.) Pipe onto cooled cupcakes.

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