Blueberry Chocolate Cupcakes with Rose Petal Buttercream Frosting

Blueberry Chocolate Cupcakes with Rose Petal Frosting Recipe
These Blueberry Chocolate Cupcakes with Rose Petal Buttercream Frosting are absolutely scrumptious. Not only are they perfect for Valentine’s Day, they also make a lovely springtime treat! They whip up in no time which makes them taste even better, don’t cha think?

Blueberry Chocolate Cupcakes

Ingredients:
2/3 cup Dutch-process cocoa
2 cups organic all-purpose flour
1 1/4 cups dark brown sugar
One teaspoon baking powder
1 teaspoon baking soda
1 teaspoon espresso powder or finely ground coffee
3/4 teaspoon salt
1 cup dark chocolate chips or chopped dark chocolate
2 large organic eggs
3/4 cup whole milk
2 teaspoons vanilla extract
2 teaspoons vinegar (I used Champagne Vinegar)
1/2 cup organic canola oil
1 heaping cup of organic blueberries

Blueberry Chocolate Cupcakes with Rose Petal Frosting Recipe

Directions:
Preheat oven to 350 degrees F and line a muffin tin with your favorite cupcake liners.

Place cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips in a mixing bowl. Mix until combined. In a separate bowl, beat the two eggs then add the milk, vanilla extract, vinegar, and canola oil. Mix until combined. Add the dry ingredients to the wet ingredients and mix until JUST combined. Gently fold in the blueberries.

Fill the cupcake liners about 3/4 of the way. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes then transfer to a wire rack. Allow to cool completely until frosting with Rose Petal Buttercream frosting (see below). These cupcakes are also delicious without frosting.

Rose Petal Buttercream Frosting

Ingredients:
1 cup organic unsalted butter, at room temperature
2 1/4 cups organic powdered sugar, sifted
2 tablespoons whole milk
1 teaspoon dried organic edible rose petals, crushed (plus extra for sprinkling if desired)

Directions:
Place all ingredients in the bowl of a stand mixer fit with a paddle attachment. Beat on low until combined then increase speed to medium to allow the frosting to whip slightly, about 2 minutes.

Frost each cupcake then sprinkle with extra crushed rose petals. You can also garnish with a blueberry if you wish.

Photography by Cassie Winslow and Nicholas Winslow
Recipe adapted from King Arthur
{Shop}: Striped Top, Jeans, Cake Stand: Old similar here

Leave a Reply

Your email address will not be published. Required fields are marked *