The Pioneer Woman Tasty Kitchen
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Chocolate Blueberry Cupcake Sandwich

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Level: Easy

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Description

Made with fresh blueberry filling and cream cheese frosting.

Ingredients

  • FOR THE CUPCAKES:
  • 3-⅓ cups Flour
  • 3 cups Sugar
  • 1 Tablespoon Baking Soda
  • 1 teaspoon Salt
  • 1-⅓ cup Unsweetened Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 3 cups Buttermilk Or Regular Milk
  • 5 whole Eggs
  • 3 sticks Butter (3 Sticks Is 12 Ounces, Weight)
  • 1 cup Blueberries, Fresh Or Frozen
  • FOR THE FILLING:
  • 1 cup Blueberries, Fresh Or Frozen
  • 2 teaspoons Sugar
  • 1 teaspoon Lemon Juice
  • 2 Tablespoons Water
  • FOR THE FROSTING:
  • ⅓ cups Butter, Room Temperature
  • 1 package Cream Cheese (8 Ounces, Weight)
  • 2 teaspoons Vanilla Extract
  • 2 cups Powdered Sugar

Preparation

For the cupcakes:

Preheat oven to 350 F.

In a large bowl, add the flour, sugar, baking soda, salt, cocoa, vanilla, milk, eggs, and butter.

Beat with a mixer for 3 minutes. Then add the blueberries and gently stir them into the mixture.

Line several cupcake tins with paper liners (recipe makes 55 cupcakes).

Add the batter into the cupcake liners. Bake in a preheated oven for about 20 to 25 minutes or until a wooden toothpick comes out clean.

Remove cupcakes from the oven. Let the cupcakes cool before adding the filling and frosting.

For the filling:

Heat a pan on low to medium heat. Add the blueberries, sugar, lemon juice, and water to the pan. Stir the blueberry mixture until it thickens to the consistency of jam. Set aside to cool.

For the frosting:

Add the butter, cream cheese, vanilla extract, and powdered sugar to a medium size bowl. Beat until smooth (about 3 or 4 minutes).

For the cupcake sandwiches:

Remove the paper liners from the cupcakes. Then cut the cupcakes in half horizontally. Spread some frosting on the top of each half.
Add about ½ teaspoon blueberry filling to the top of each half.

Turn the top half upside down and set on top of the bottom half to make a sandwich.

Top with frosting.

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