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Blueberry butter cream chocolate cupcakes

The perfect match between taste and textures for a versatile dessert.

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Details

11

Ingredients

7

Steps

Time

15'

Prep

25'

Cooking

40'

Total

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
Make it now
  • 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.

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Blueberry butter cream chocolate cupcakes

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.

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