Blueberry butter cream chocolate cupcakes
The perfect match between taste and textures for a versatile dessert.
Ingredients
- 120 gbutter
- 120 gwheat flour
- 120 gcaster sugar
- 2 gvanillina
- 2eggs
- 80 gdark chocolate
- 40 gcocoa powder
- 10 gbaking powder
- 80 gbutter, softened
- 50 gicing sugar
- 50 gblueberries
-
Step 1
Place the StirAssist in the Cook Processor, add the butter, the sugar and the chocolate.
-
Step 2
Set speed to 1, temperature to 50°C and time to 6 minutes.
-
Step 3
Add the baking powder, eggs, cocoa powder and flour and continue mixing to blend all ingredients.
-
Step 4
Pour the dough into greased cupcake molds, then bake with the sponge cake auto function setting for 18 minutes.
-
Step 5
Blend the blueberries in the mixer for 5 seconds, then add the softened butter and icing sugar to combine all ingredients.
-
Step 6
When ready, let the cupcakes cool.
-
Step 7
Frost the cupcakes with the blueberry buttercream icing.
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Vivien Reimbelli
MAKING IS A JOURNEY
YOURS STARTS HERE
-
Recipes for any
event or mood -
Make the most of your
appliance with exclusive recipes -
Get inspired
Step 1
Place the StirAssist in the Cook Processor, add the butter, the sugar and the chocolate.
Step 2
Set speed to 1, temperature to 50°C and time to 6 minutes.
Step 3
Add the baking powder, eggs, cocoa powder and flour and continue mixing to blend all ingredients.
Step 4
Pour the dough into greased cupcake molds, then bake with the sponge cake auto function setting for 18 minutes.
Step 5
Blend the blueberries in the mixer for 5 seconds, then add the softened butter and icing sugar to combine all ingredients.
Step 6
When ready, let the cupcakes cool.
Step 7
Frost the cupcakes with the blueberry buttercream icing.