Blueberry Cupcakes

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Makes 12 cupcakes
Preparation Time: 1 hour + cooling time

Blueberry Cupcakes Picture


For the sponge mixture:

100 g dark chocolate
100 g soft butter
150 g sugar
1 packet vanilla sugar
3 eggs (M)
80 g flour
1 tbsp. (10 g) cocoa powder for baking
2 tbs. baking powder
50 g ground almonds
150 g wild blueberries from Canada (frozen)

In addition:

12 paper baking forms
250 ml whipping cream
1 package stabilizer for whipping cream
1 tbsp. apricot jam
50 g defrosted wild blueberries


  1. Break chocolate into pieces, give them into a bowl and melt on hot double boiler. Let it cool.
  2. Beat butter until creamy; add sugar, vanilla sugar, eggs and the melted chocolate bit by bit. Mix the flour with cacao and baking powder, strain through a sieve and quickly add together with ground almonds. Finally, add frozen blueberries.
  3. Put paper baking forms on a muffin tray and fill with dough. Bake in preheated oven at 180 degrees (Gas: Level 2-3, jet-air oven: 160 degrees) for approximately 25 minutes. Then let cool.
  4. Shortly before serving, whip cream until stiff, add stabilizer. Fill whipped cream into a decorating bag with big round or star tip. Squirt a nest on each cupcake, mix apricot jam with blueberries and give into the middle.


Energy: 312 kcal / 1306 kJ

Protein: 4.8 g

Fat: 20.7 g

Carbohydrates: 27 g

Wild Blue is Good for You!