So it’s been a bit since I’ve baked and posted. Sometimes ya just need a moment.
This week I was inspired by both Mother’s Day (a week early) and Nana’s birthday. This year Paul’s mom’s birthday is on Mother’s Day and she will rock every moment of it. As she should.
Tonight we hosted dinner for my folks and Nana and had a grand time. But in order to honor and celebrate the two big May holidays (one nationally recognized, one Darga recognized) I wanted something delicious and pretty. These accomplished both.
I had every intention of cutting these in half and building the sandwiches but I got super lazy and decided to just smother them with frosting and drizzle the compote on top. I heard no complaints.
These are so simple, even though the recipe looks complicated. Just trust it and go with them. Oh, and the recipe says it makes 55 cupcakes and I was a touch frightened. That’s a lie, I was terrified. But in truth I ended up with about 40 cakes of blueberry loveliness.
Chocolate and Blueberry Cupcake Sandwich (recipe of couponclippingcook.com)
For the cupcakes: 3–1/3 cups flour, 1–1/3 cups unsweetened cocoa powder, 3 cups sugar, 1 tablespoon baking soda, 1 teaspoon salt, 1–1/2 cups butter 3 sticks, 3 cups milk, 1 teaspoon vanilla extract, 5 eggs, 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: 1/3 cup butter softened, 1 package (8 ounces) cream cheese at room temperature, 2 teaspoons vanilla extract, 2 cups powdered sugar
* Depending on how much frosting is added to each cupcake sandwich, the frosting amounts may need to be doubled or tripled
For the cupcakes: Preheat the oven to 350 degrees F. In a large bowl, add flour, sugar, baking soda, salt, cocoa, vanilla, milk, eggs, and butter. Beat with a mixer for 3 minutes. To the bowl, add blueberries and using a large sturdy spoon, stir them into the mixture. Line the cupcake pans with paper liners. Add batter into the cupcake liners (3/4’s full). Bake in a preheated oven until a wooden toothpick comes out clean (for about 20 to 25 minutes). This recipe yields about 55 cupcakes so they need to be baked in batches. When the cupcake pans are cool enough to handle, transfer the cupcakes to a cooling rack. Let the cupcakes cool before adding the filling and frosting.
For the filling: Heat a pan on low to medium heat and add blueberries, sugar, lemon juice, and water. Stir the blueberry mixture until it thickens to the consistency of jam. Set aside to cool.
For the frosting: To a large mixing bowl, add butter, cream cheese, vanilla extract, and powdered sugar. 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 from side to side. Spread frosting on the top of each half. Add ½ teaspoon blueberry filling on top of the frosting on each halved cupcake. Turn the top half upside down and set it on top of the bottom half to make a sandwich. Top with frosting and serve.