You start by making the batter for these super moist chocolate cupcakes.

Because the batter contains a full cup of milk, you can easily add different flavors to it.

I have been known to add coffee or juice but today we are going for straight milk chocolate cupcakes.

You can never have too much milk chocolate (says the girl with a chocolate drawer.)

While the cupcakes are baking, make the blueberry “juice.”

It’s really just fresh blueberries cooked in water and then smashed through a sieve so you can get all the juicy goodness out of it.

For lack of a better word, we are going to call it juice.

The cupcakes need to cool before you frost them and the blueberry juice needs to cool before you make the frosting.

When the cupcakes have cooled, start making your frosting.

There will be more blueberry juice than needed for the frosting.

If you want your frosting to have a heavier blueberry taste, add extra blueberry juice in tablespoon increments.

For every extra tablespoon of blueberry juice, you will need to add a tablespoon of powdered sugar so keep a little extra sugar on hand.

I used a melon baller to remove some of the cupcake centers so that I could fill each cupcake.

You could also just stick a frosting tip into the center and push (this is a faster, and much more fun method!)

This recipe makes enough frosting to fill and frost 1 and ½ dozen cupcakes.

Chocolate Cupcakes with Blueberry Buttercream Frosting

Thesse chocolate cupcakes are filled with blueberry buttercream frosting – delicious and easy to make!

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Desserts

Cuisine: American

Servings: cupcakes

Calories: 256kcal

Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, cocoa powder and salt in a bowl. Whisk the ingredients together and set the bowl aside.
Using a stand or hand mixer, cream together the butter and sugar on medium speed. Add the eggs, one at a time until combined. Then reduce the speed to low and add the vanilla extract and milk.
Add the flour in two increments, making sure the mixture is well combined before adding the second half. Pour the batter evenly into the cupcake liners. Fill each liner to ¾ full. Bake 15-17 minutes. Insert a toothpick into the center of the cupcake – if it comes out clean it is finished. Remove from oven and let cool 10 minutes in the pan. Finish cooling on a cooling rack.
In a small pot, combine the fresh blueberries and water. Cook on medium-high heat for 10 minutes, stirring frequently. Smash the blueberries using a spoon, then strain the blueberry mixture through a sieve into a small bowl. Set this blueberry juice aside to cool.
In your stand mixer bowl, cream the butter on high until it is fluffy. Reduce speed to medium-low and add your powdered sugar in ½ cup increments. Waiting until the mixture is well combined before adding the next cup. Add the 4 tablespoons blueberry juice and whip until combined.
Transfer your frosting to a pastry bag and pipe frosting into the center of the cupcakes, then frost the tops.