Blueberry Vanilla Cupcakes with Blueberry Ganache

Vanilla cupcakes with a blueberry puree mixed in, topped with a blueberry ganache.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 20

Chill Time 2

Total Time 3

Servings or more cupcakes

Author Meghan

Equipment

two 12-cup cupcake pans

Ingredients

For the Blueberry Puree:

1 cup frozen blueberries see note

For the Cupcakes:

1 cup flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 eggs at room temperature
½ cup milk

For the Ganache:

12 ounces best-quality semisweet chocolate chips such as Ghirardelli
2 cups frozen blueberries
½ cup sugar
½ cup heavy cream
4 tablespoons unsalted butter

Instructions

Make the Blueberry Puree:

Puree the blueberries in a food processor or blender. Pour the puree into a fine-mesh sieve set over a bowl. To facilitate straining the puree, whisk the blueberry mixture as you strain it through the sieve. You should get about ½ cup of puree. Set aside and make the cupcake batter.

Make the Cupcakes:

Preheat the oven to 350°F and line two 12-cup cupcake pans with paper liners.
In a small bowl, sift together flour, baking powder, and salt. Set aside.
In a liquid measuring cup, whisk together the milk and blueberry puree. Set aside.
In the bowl of stand mixer, cream together the butter and sugar on medium speed until light and fluffy.
Add the eggs one at a time, scraping down the bowl between additions, add the vanilla extract.
Add half of the dry ingredients to the large bowl and mix on low speed until just combined. Add the strained blueberry puree, and mix on low until just combined. Mix in the remaining dry ingredients on low speed until just incorporated. Do not overmix.
Divide the batter evenly between the cupcakes, filling ⅔ full.
Bake 12 - 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10 - 15 minutes. Transfer to a wire rack and allow to cool completely.

Make the Ganache:

Place the chocolate chips in a large mixing bowl and set aside.
Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until the mixture becomes sauce-like and bubbly. Pour into a sieve or strainer that is placed over the bowl containing the chocolate chips to catch the blueberry liquid. Discard the remaining blueberries.
Bring the cream and butter to just below boiling in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
In order to achieve a consistency desired for piping, cover bowl of ganache with plastic wrap and chill until piping consistency is reached (approximately 1 - 2 hours).
Pipe ganache as desired.

Notes

You may substitute fresh blueberries in place of frozen. You may need more than 1 cup to get ½ cup of puree, which is what 1 cup of frozen blueberries yields.

Source: Cupcake recipe adapted from Coconut & Lime, ganache adapted from Picky Palate

You're Gonna Bake It After All

bakeitafterall.com