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Blueberry Chocolate Chunk Cupcakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Blueberry Chocolate Chunk Cupcakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 1 2/3 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup apple butter
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 6 oz blueberries, plus more for garnish if desired
  • 1/4 teaspoon baking soda
  • 1 cup granola, any variety
  • 1 cup dark chocolate chunks or chips
  • 1 cup heavy whipping cream
  • 1/2 cup + 1/3 cup sugar, divided

Preparation

For the Cupcakes:

Preheat oven to 350 F.

Mix the flour, baking powder, and baking soda in a small bowl and set aside.

In a large bowl, mix the eggs and 1/2 cup sugar until light and creamy.

Mix in the maple syrup, butter, and apple butter.

Mix in the dry ingredients until just integrated.

Mix in the milk until smooth.

Fold in blueberries, granola, and chocolate chunks.

Divide batter evenly between twelve cupcake liners.

Bake for twenty-five minutes or until the tops bounce back when lightly touched.

 

For the Whipped Cream Frosting:

Whip heavy whipping cream and 1/3 cup sugar until light and fluffy.

Optionally decorate with a fresh blueberry.

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