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?
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!!!!!
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?
Ok lets get to the goods….
- 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
- 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
- Preheat oven to 350 degrees F. Line 2 Muffin tins with cupcake liners.
- Combine the milk chocolate and cocoa powder in a large bowl.
- Pour the hot coffee over the chocolate and cocas powder. Stir to combine and melt the chocolate, until smooth.
- In a medium sized bowl combine the flour, sugar, cinnamon, salt, and baking soda. Whisk to combine.
- Whisk the eggs, vegetable oil, vinegar, and vanilla into the chocolate mixture.
- Add the flour mixture to the chocolate mixture and stir to combine, being sure to not over mix.
- 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.
- Spoon the chocolate batter into cupcake tins, filling ¾ full for each cupcake liner.
- Drop about a teaspoon of the compote into the middle of each cupcake.
- Bake at 350 degrees F for 30 – 35 min.
- Let cool for 15 min and then transfer to a cooling rack.
- Place the butter and Nutella in the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium-high for 3 minutes.
- Add the powdered sugar ¼ cup at a time.
- Add the vanilla once all the powdered sugar has been incorporated.
- Beat on medium for another 3 minutes until light and fluffy.
- Reduce speed to low for 1 minute. This helps to smooth the icing and release any air bubbles.
- Pipe onto the cupcakes and then add the remaining blueberries for decoration