Roasted Blueberry Cupcakes with Chocolate Fudge Frosting.
I know what you’re thinking.
These sound really flippin’ weird.
And they kinda look weird too.
It’s like Barney upchucked batter then baked it. But I promise! …. no food coloring. Really. These pretty [weird] little purple cakes are the result of roasting some blueberries until they burst and explode. Fun fun fun. And messy. Oh! And hot. RIP taste buds.
Remember when I made dark chocolate blueberry muffins? And remember when I fell in love with the whole blueberry + chocolate combination? And remember when I ate all of those muffins and didn’t share? And! Remember… remember when I mixed a small ramekin of hot fudge with blueberries and ate it as a snack??? I’m whispering.
No you don’t. Because I keep such dirty details of my private life private. I’m not a hussy. [But it was really good, FYI.]
I was on a mission to create a blueberry cupcake – much like this strawberry cupcake – that was easily distinguishable from a muffin. I didn’t want to just plop some blue juicy berries into vanilla batter because that would be just like… breakfast. Seriously, we all know that muffins are just an excuse to eat cupcakes for the most important meal of day. The jig is up.
So… I went the extra mile and roasted the heck out of my berries [thus creating a massive mess that is probably still hanging out on my stovetop while I float on a lake hundreds of miles away] and then stirred them into the batter, creating a bowl of purple people eaters. Look at me gettin’ all natural and stuff with fruit food colorings!
My mission was accomplished and these baby cakes turned out tasting entirely different than blueberry muffins. While they taste like blueberries, the flavor is deeper, more rich and almost velvety. They are not a sugary-sweet blueberry tasting cupcake. I totally would smash one of these right in your face and promise you’d love it.
Roasted Blueberry Cupcakes with Chocolate Fudge Frosting.
Roasted Blueberry Cupcakes
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries + a few additional ones rubbed with sugar for garnish
- 2-3 tablespoons milk, if needed (I used 2.)
Chocolate Fudge Buttercream
- 1 cup of butter, (2 sticks), softened
- 3-4 cups of powdered sugar
- 1/3 cup cocoa powder, I used Hershey’s Dark, it’s what I had
- 1 tablespoon vanilla extract
- 1/3 cup hot fudge sauce at room temperature or cold, and using store bought is fine
- 1-2 tablespoons milk, if needed
Roasted Blueberry Cupcakes
- Preheat oven to 350 degrees F.
- Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.
- Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough.
- Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.
Chocolate Fudge Buttercream
- In the bowl of an electric mixer, beat butter until smooth. Gradually add in powdered sugar about 1/2 cup at a time with the mixer on low, increasing it to medium-high speed once all the sugar has been added. Add the cocoa, vanilla and hot fudge, and mix until completely combined (while scraping down the bowl every few minutes) for about 5-6 minutes. If the frosting seems very thick, simply add some milk 1 tablespoon at a time and mixer for another minute or 2 until it comes together.
- Note: this makes enough frosting for me to frost 12 cupcakes with a pastry bag. If you use a spatula for frosting, you will most likely have frosting left over. If you use a pastry bag and add a lot of frosting, you may not have enough. I add about 1/4 cup of frosting on my cupcakes when piping. If you have some leftover, simply store it in an air-tight container in the fridge (a few days) or the freezer (3-4 months!).
Did you make this recipe?
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I appreciate you so much!
Sure looks like breakfast to me.
158 Comments on “Roasted Blueberry Cupcakes with Chocolate Fudge Frosting.”
You are killing me with all these blueberry recipes and I’m loving it! I just made the muffins last night and it made 12 muffins + 2 ramekins. We ate the ramekin cakes for breakfast and it was like eating molten lava cakes. Seriously delicious.
I wish that was my breakfast!
PURPLE FOOD :D :D I am totally making these for my Dad. He loves all things blueberry and I love making purple food ;)
Please smash one of these in my face? These look sooo pretty and delish.
Man, if only Barney’s upchuck tasted as good as that cupcake. Maybe he would have been more likable.
…yeah I went there.
Blueberries gain! Yay… I could cry from happiness. GREG
Mmm roasting fruit is SUCH a good idea before baking. Works great with bananas for banana bread as well.
I gotta try that!
I just made Erika’s banana bread recipe–it was delicious! Surprisingly breadlike (rather than sweet bread) in consistency too.
You are a genius! I have to make these babies right away! I can’t wait to see what you have for us tomorrow :)
So I’m a HUGE Kansas State Wildcats fan. I will soooo be making these for tailgating this season. They are the perfect KSU purple!! :)
I already know these are going to be magical =) you just rocked blueberries even more than they already rock. wow that made no sense. whatevs. LOVE IT!
OhMyGoodness, Jessica! these look beautiful and amazing…you are a freaking genius. I LOVE you! I’m making these very, oh yes, very soon!
I love the color of that batter!! Purple is my fave color and that batter is awesome!
These are beautiful! We always make pancake syrup by mixing maple syrup with roasted blueberries, and I love the idea of adding maple syrup to the batter or making a maple ganache frosting!
That sounds amazing.
I have no discovered a way to get my boyfriend to eat some fruit.
He hasn’t eaten produce in well over a week. This should do the trick.
I love, love, love the blueberry/chocolate combo. It sounds weird til you actually try it. I bought these from Wegmans a couple months ago, and am obsessed now: http://www.brooksidefoods.com/usa/products/dark-chocolate-acai-blueberry.php
I have a feeling you would enjoy them too!
I’m thinking those are like the powerberries from Trader Joe’s which I LOVE!
whoaaaa this looks beautiful. And delicious. 0_0 Is that pan the one with straight down holes? Or the regular angled one? Not sure if this makes sense, but I’m curious what those are called and where I can find one :)
It’s just a regular muffin pan?
You always post the most delicious and unique recipes. I know I’m in trouble anytime I see a share from you on stumble, lol. I really want to make these, and they don’t look too hard!
This is a great idea! My boy loves blueberry anything!
holy moly!! I love the teeth marks in the bite ;)
Oooh, yum! They look so good and you can kid yourself they’re vaguely healthy what with all that fruit!
It must be delicious because it looks that <3
These look ridiculous and by ridiculous I mean awesome. I would never think chocolate and blueberries go together but just looking at them it seems so right. By the by how the heck do you get the icing to look like that on top of the cupcakes?! I’ve tried and every time it looks like a lump of icing fell on the cupcake.
Ps. I totally eat cupcakes for breakfast, I don’t even mess around with muffins.
That batter is stunning but i wasnt remotely expecting the final good to be such a beautiful colour!!! I really think i will try these just for the sheer happiness the colours will give me :)
I actually loves how these look!
AMAZING. Seriously. I post regular old blueberry muffins and you post this crazy delicious concoction? Sometimes I think I should stop posting recipes and just start posting “Look what Jessica made today.”
So, I just gotta say I just stumbled upon this blog last weekend and I am hooked. You have some of the craziest combinations and I LOVE IT! I cannot wait to try some of your recipes, and your pictures make me want to jump in my computer and have a bite. Thanks for the fun inspiration. My family is going to love me!
Sounds delicious! Roasted fruits have the best flavor!!
Jessica girl! You are one smart cupcake LOL. Preparing your blog posts before you go away on a trip so you always have one in the wings. Tip for my notebook. :)
Well girl, you’re one of the first blogs and I followed when I started my still baby blog. You know I adore yours. So as I was humbly just nominated for the “One Lovely Blog Award”, I had to nominate you for it as well. You are welcome to stop by my latest post to see my toast to you and your blog – you can find it here. http://www.thebutterdish.net/2011/08/a-lovely-blog-award-and-7-facts-about-me/
Thanks for making me laugh girl. Your creativity always inspires me as well. Hope you are having a fav vacation!!
Love love love blueberries. These do look and sound delish [not at all weird, I promise.] :)
Having had a monumentally long week, I needed a smile and this post positively made me LOL. Thanks for that and for this recipe I can’t wait to try.
Love your blog!
my jaw and the floor are officially going steady
These looked amazing, so I made them tonight!! However, they sank in the middle :( I want to try them again but what do you think I did wrong??
I have to add that I used an organic all purpose flour…could that have been the problem???
I’m thinking you may have just needed to bake them a little longer? Oven temps can different and depending on the “liquidity” of your berries, the batter may have been a bit more wet. If my cupcakes fall I just cover it up with frosting. :)
Why did I find your blog while I am PREGNANT??!
haha, my house smells great though!
These cupcakes are epic. I love blueberries and purple is my favorite color so I’m kinda of obsessed with these. I’m going to make this my desktop wallpaper
Brilliant. i think you outdid yourself on this recipe. i love the idea of blueberry cupcakes and i love your images, the chocolate buttercream looks like whipped chocolate butter.
How do you make your frosting look sooooo perfect on the cupcake??
These are so pretty! And roasting blueberries is such a great idea.
I have plans to make my daughter a Justin Bieber cake for her 6th Birthday. Do you think this recipe would adapt well to cake rounds. Does it look more blue or more purple? I have visions of alternating pink and purple rounds.
It’s more purple but honestly I have no idea if it would work as a cake. Cakes are not my expertise at all and I rarely make them. Maybe if you doubled it, it would work? But I can’t be sure. Sorry!
If you doubled the recipe, you could make two 8 or 9 inch round layers. Might be interesting to try and make the pink layers with the same recipe and use roasted raspberries in place of blueberries.
That’s the perfect color combination! I love the purple and brown together.
My friend Jen is in town for the weekend and as you are our blog crush we thought it would be fun to try a few of your recipes. We’ve made the 7 Layer Crazy Greek Dip and Fresh Cherry and Pecan Quinoa. We’re 2 for 2 so far, and these cupcakes are up next!
Awesome!! Let me know how they turn out. :)
Whoa. THOSE are some gorgeous blue cupcakes, my friend. I love that they’re ACTUALLY fruit-colored, so really, who could resist passing them off as breakfast?! Awesome idea, roasting the berries. And chocolate frosting? Always a yes!
These look so pretty! I’d totally be okay with you smashing these one of these in my face!
They sound interesting, and look GREAT!
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What kind of cupcake pan do you use???
I see all the cupcake shows and wonder how do theirs and your cupcakes come out with straight up and down sides? The pan I have makes them narrow on the bottom and wider on the top.
I want straight up cupcakes too!!
My daughter and I are going to use these for a baby shower that we are doing for a friend . She is having a baby boy and so the “blue” theme will go well . We also have ordered Huckleberry Truffles from Moonstruck Chocolates to make the party even sweeter. Check out Moonstruck Chocolates , they are amazing.
Are you aware of the fact that I am trying to eat my LCD monitor right now? :) They look so tempting
Just made these beautiful cupcakes. I put my own twist on it, I zested 1 large lemon added that to the batter, and in place of the milk I used fresh squeezed lemon juice. It was so yum it didn’t need icing.
Jessica, thank you so much for the inspiration and recipe!
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I am obsessed with all things blueberry. My wife loves chocolate. Perfect match!
…we’ll be trying these in the near future. Yes sir-y!! Thank you much!
When you say ‘roast the bluerries,’ does that mean bake them in oven at 350?