Print Recipe

THE CASSANDRA COMPLEX Chocolate Blueberry Cupcakes by Wendy Nikel

A chocolate cupcake with blueberry buttercream frosting, inspired by THE CASSANDRA COMPLEX by Wendy Nikel
Course: Dessert
Keyword: chocolate, cupcake
Author: Beth Cato

Ingredients

Cupcakes:

  • 1 2/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1 cup butter
  • 4 eggs
  • 3 Tablespoons milk
  • chocolate chips

Frosting:

  • 1 cup butter
  • 4 cups confectioners' sugar
  • 6 Tablespoons blueberry pie filling

Topping:

  • Blueberries
  • Melted chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Sift together flour, cocoa, and baking powder.
  • In separate bowl, blend sugar and butter.
  • Add eggs to sugar mixture one at a time.
  • Gradually add the dry mixture and milk into the sugar mixture until well blended.
  • Fill cupcake liners half full, add a few chocolate chips on the top, and bake for 15-17 minutes. Let cool.
  • Melt chocolate chips and make nickel-sized dots on waxed paper. Create a pyramid of blueberries on each dot, with 4 berries on the bottom and 1 on the top. Drizzle melted chocolate over them, sprinkle with sea salt, and freeze.
  • Beat butter until creamy. Alternate adding 1c powdered sugar and 2T pie filling, mixing well after each addition, until all ingredients are mixed in.
  • After cupcakes are cool, frost and top with frozen blueberries and sprinkles. Enjoy with a good book!