Chocolate Cupcakes with a Blueberry Compote Filling and Nutella Buttercream Frosting

Why yes I do understand that is a very long title…but did you read it?! How was I supposed to entice you to read this post if I didn’t include every component of the cupcakes in the title?

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I made these as a birthday present to my roomie Anderson. Her having a birthday was the perfect excuse to stop being lazy and get back in the kitchen. I have been on break since before christmas and except for some ginger molasses cookies I have made nothing! Shame on me, I know… But here I am, finally, making something worth posting and actually posting it! Break has been amazing though. I had a brief stay up in Vermont where I got to see all of my wonderful friends and say hello to my true home. Then I went to Santa Cruz, my other home. I got to catch up with people I haven’t seen since I was maybe 11 and spending new years eve with them. Then I returned to Mount Vernon which has been fine because we got a new family member!!!!!

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His name is ollie and I love him so much. He is a 7 year old rescue and the biggest puddle of love I could have dreamed of.  So I guess what I’m trying to say is forgive me for not posting more?

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Ok lets get to the goods….

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  • 6 ounces milk chocolate, chopped
  • ¾ cup Dutch-processed cocoa powder
  • 1¼ cups hot coffee
  • 1½ cups flour
  • 1¾ cups sugar
  • ¾ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Pure Vanilla Extract

Blueberry Compote:

  • 1 1/2 pints fresh blueberries
  • 3 Tablespoons apple juice
  • 1 Tablespoon sugar (add more to taste)

Nutella Buttercream frosting:

  • 1 lb (4 sticks) unsalted butter (room temp.)
  • 13 oz of Nutella
  • ¾-1 cup powdered sugar (to taste)
  • 1 tsp pure vanilla extract



  1. Preheat oven to 350 degrees F. Line 2 Muffin tins with cupcake liners.
  2. Combine the milk chocolate and cocoa powder in a large bowl.
  3. Pour the hot coffee over the chocolate and cocas powder. Stir to combine and melt the chocolate, until smooth.
  4. In a medium sized bowl combine the flour, sugar, cinnamon, salt, and baking soda. Whisk to combine.
  5. Whisk the eggs, vegetable oil, vinegar, and vanilla into the chocolate mixture.
  6. Add the flour mixture to the chocolate mixture and stir to combine, being sure to not over mix.
  7. In a sauce pan add the 1 1/2 pints blueberries, apple juice and sugar and cook over medium heat. Stir until the blueberries are shrivelled and the sauce has thickened a bit.
  8. Spoon the chocolate batter into cupcake tins, filling ¾ full for each cupcake liner.
  9. Drop about a teaspoon of the compote into the middle of each cupcake.
  10. Bake at 350 degrees F for 30 – 35 min.
  11. Let cool for 15 min and then transfer to a cooling rack.


  1. Place the butter and Nutella in the bowl of a stand mixer fitted with a paddle attachment.
  2. Beat on medium-high for 3 minutes.
  3. Add the powdered sugar ¼ cup at a time.
  4. Add the vanilla once all the powdered sugar has been incorporated.
  5. Beat on medium for another 3 minutes until light and fluffy.
  6. Reduce speed to low for 1 minute. This helps to smooth the icing and release any air bubbles.
  7. Pipe onto the cupcakes and then add the remaining blueberries for decoration
  8. ENJOY!