Blueberry butter cream chocolate cupcakes

Signed by: Vivien Reimbelli

Prep work





Blueberry butter cream chocolate cupcakes

The perfect match between taste and textures for a versatile dessert


  • 120 g butter
  • 120 g wheat flour
  • 120 g caster sugar
  • 2 g vanillina
  • 2 eggs
  • 80 g dark chocolate
  • 40 g cocoa powder
  • 10 g baking powder
  • 80 g butter, softened
  • 50 g icing sugar
  • 50 g blueberries

Place the StirAssist in the Cook Processor, add the butter, the sugar and the chocolate.

Set speed to 1, temperature to 50°C and time to 6 minutes.

Add the baking powder, eggs, cocoa powder and flour and continue mixing to blend all ingredients.

Pour the dough into greased cupcake molds, then bake with the sponge cake auto function setting for 18 minutes.

Blend the blueberries in the mixer for 5 seconds, then add the softened butter and icing sugar to combine all ingredients.

When ready, let the cupcakes cool.

Frost the cupcakes with the blueberry buttercream icing.


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