Quick blueberry and chocolate cupcakes

Quick blueberry and chocolate cupcakes

Are you looking for a quick and delicious cupcake recipe?

These quick blueberry and chocolate cupcakes are easy to whip up for a morning or afternoon tea or for an irresistible dessert.

Eat one with blueberry icing or plain as a sweet treat. Ideal for a celebration such as a birthday party because you can decorate them any way that you like and you can double the recipe if you need to make a bigger batch.

These gorgeous cupcakes are freezer-friendly (without the icing) so you can make some at the weekend and then enjoy them during the week.

Blueberry and chocolate flavours

Cocoa provides the rich dark chocolate flavour in this recipe and blueberries add sweetness and make the cupcakes deliciously moist.

With a few pantry staples, these mini cakes can be baked and will be ready to eat in thirty minutes. The cupcakes are light and airy while also being rich & decadent.

They have a chocolate truffle-like taste from the dark cocoa that is complemented by the flavour of the juicy berries.

The addition of the blueberry icing made with icing sugar and blueberry juice makes these cupcakes not only look pretty but also taste amazing.

You should make blueberry and chocolate cupcakes because they are:

  • Rich, gooey and the perfect treat.
  • Seasonal: blueberries are now in season (spring).
  • Quick and easy: make and bake within 30 minutes.
  • Freezer-friendly: freeze a batch of cupcakes (without icing).
  • Budget-friendly: made with mainly inexpensive store-cupboard ingredients.

Blueberry and chocolate cupcakes’ main ingredients:

  • Plain flour
  • Cocoa powder
  • Sugar
  • Butter
  • Egg
  • Blueberries

Tips for busy cooks

Make and freeze a batch of these cupcakes at the weekend to have as a dessert during the week.

You can you use store-bought frozen blueberries if you like but I think fresh berries taste better.

Serving suggestions:

  1. Morning or afternoon tea: enjoy a cupcake with a cup of coffee.
  2. Dessert: serve with some whipped cream and fresh blueberries.
  3. Snack: eat one of these cakes as a treat in between meals.

Say hello to homemade cupcakes!

Have you been looking for an easy cupcake recipe to make at home?

Make these quick blueberry and chocolate cupcakes and you will never want to buy cupcakes from a store again.

Did you put blueberry icing on your cupcakes or did you enjoy them plain?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Love blueberries? Try this recipe next: homemade blueberry muesli bars

Quick blueberry and chocolate cupcakes

These quick blueberry and chocolate cupcakes only take thirty minutes to make. Enjoy them as a sweet treat for afternoon tea or as an irresistible dessert.
Meal Type Birthday, Dessert, Snacks
Cuisine Australian-Inspired
Keyword Chocolate cupcakes, Vegetarian
Total Time 30 minutes
Servings 6 Cupcakes
Author Veg Coast Cook

Ingredients

  • 110 g plain flour
  • 20 g cocoa powder
  • ½ tsp bicarbonate of soda
  • 60 g brown sugar
  • 60 ml milk
  • 1 large free-range egg lightly beaten
  • ½ tsp vanilla extract
  • 60 g unsalted butter melted
  • 40 g fresh blueberries
  • 4 tbsp icing sugar

Instructions

  1. Preheat oven to 180°C fan. Put paper cupcake cases in a six-holed cupcake tin.
  2. Sift flour, cocoa and bicarb into a large mixing bowl and stir in sugar.
  3. In a separate bowl whisk together egg, milk, melted butter and vanilla extract. Make a well in middle of the flour and add the egg & milk mixture. Using an electric hand mixer beat cake batter on high for 3 minutes until combined.

  4. Put a heaped tablespoon of the cake batter into each paper cupcake case. Squeeze most of the juice out of the blueberries into a small bowl (reserve blueberry juice to use in icing). Dot five or six blueberries into each cupcake and bake cupcakes in oven for 20 minutes. Check that they are cooked by putting a skewer into their centre. If skewer comes out clean, the cake is cooked. Remove from oven and allow to cool on a wire rack.
  5. Sift icing sugar into a bowl and gradually add approximately 1 tsp blueberry juice or until you have a slightly runny icing. Ice tops of cooled cupcakes with blueberry icing & top with a whole blueberry. Allow icing to set at room temperature before serving.
  6. To serve: eat a cupcake on its own or serve it with whipped cream as a dessert.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.