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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


  • 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


  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.