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Servings: 55

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 tablespoon baking soda
  • 1 cup of blueberries (fresh or frozen)
  • 12 ounces butter (3 sticks)
  • 3 cups buttermilk (or regular milk)
  • 1 package cream cheese (8 ounces – room temperature)
  • 5 eggs
  • 3 1/3 cups flour
  • 1 teaspoon lemon juice
  • 2 cups powdered sugar
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 1/3 cups unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons water

Instructions

  1. For the Cupcakes: Preheat oven to 350 degrees F
  2. In a large bowl, add the flour, sugar, baking soda, salt, cocoa, vanilla, milk, eggs, and butter
  3. Beat with a mixer for 3 minutes
  4. Then add the blueberries and stir them into the mixture
  5. Line the cupcake tins with paper liners.Add the batter into the cupcake liners
  6. Bake in a preheated oven for about 20 to 25 minutes or until a wooden toothpick comes out clean
  7. Let the cupcakes cool before adding the filling and frosting.For the Filling: Heat a pan on low to medium heat
  8. Add the blueberries, sugar, lemon juice, and water to the pan
  9. Stir the blueberry mixture until it thickens to the consistency of jam
  10. Set aside to cool.For the Frosting: Add the butter, cream cheese, vanilla extract, and powdered sugar to a medium size bowl
  11. Beat until smooth (about 3 or 4 minutes).For the Cupcake Sandwiches: Remove the paper liners from the cupcakes
  12. Then cut the cupcakes in half from side to side
  13. Spread some frosting on the top of each half
  14. Add about ½ teaspoon blueberry filling to the top of each half.Turn the top half upside down and set on top of the bottom half to make a sandwich
  15. Top with frosting.

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