Coupon Clipping Cook

Chocolate and Blueberry Cupcake Sandwich

Here’s a fun recipe to make AND to eat.

These Chocolate Blueberry Cupcake Sandwiches are made with unsweetened cocoa powder, fresh blueberries, and cream cheese frosting.

You may be able to tell from just the ingredients that these cupcake sandwiches are over-the-top delicious.

I like to try out the chocolate cake recipes on the back of different brands of cocoa powder to compare them.

This recipe is made with Trader Joe’s cocoa powder and it’s really good.  It’s actually the best cocoa powder-container recipe I’ve tried so far.

Included below are recipes for the chocolate cupcakes, the blueberry filling, and the cream cheese frosting.  But, if you don’t have the time to make the cupcakes or frosting from scratch, an option is to buy the boxed cake mix and pre-made frosting.

And, it’s a bonus if you have coupons for the boxed cake mix and frosting.  These items tend to go on sale frequently.  Or, instead of frosting, an option is to use whipped cream or Cool Whip.  Super delish.

The blueberry filling is super easy to make and adds a really nice homemade touch.

So, let’s get started.

Oh but first, here are some little cuties made from this recipe with blueberry filling in the center of the cupcakes.  Super yum.

Let’s check out the ingredients:

Ingredients for the Cupcake Sandwiches.

Do you see the curious little critter in this picture?  She’s my little helper in the kitchen (a face only a mother can love).

She’s letting me know that I missed something in the picture.

And she was right!  Here’s the picture with the blueberries in it.

Ingredients for the Filling and Frosting…..

……and the vanilla extract for the frosting.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cupcakes:

Preheat oven to 350 degrees F.

In a large bowl, add the flour….

….the sugar,

baking soda,

and the salt.

Next,

add the cocoa powder,

and the vanilla extract (I used vanilla bean paste just for fun).

Then add the milk.  The recipe calls for buttermilk which I didn’t have on hand.

But, I found a post by Joy The Baker that discusses substitutions for buttermilk.

I tried the option of adding some lemon juice in with regular milk and it worked out great.

….eggs,

and the butter.

Then,

Beat with a mixer for 3 minutes.

Add the blueberries.

Stir the blueberries into the batter.

Next, line the cupcake tins with paper liners.

Add the batter into the cupcake liners.

Bake in a preheated oven for about 20 to 25 minutes or until a wooden toothpick comes out clean.

Let the cupcakes cool before adding the filling and frosting.

For the Filling:

Heat a pan on low to medium heat.

Add the blueberries to the pan.

Then add the sugar and stir.

Next, add the lemon juice…..

…..and continue stirring.

Add the water and continue stirring.

Stir the blueberry mixture until it thickens to the consistency of jam.

Set aside to cool.

For the Frosting:

Add the butter to a medium size bowl.

Next, add the cream cheese,

the vanilla….

….and the powdered sugar.

Beat until smooth….

…..about 3 to 4 minutes.

For the Cupcake Sandwiches:

Remove the paper liners from the cupcakes.

Then….

….cut the cupcakes…..

…..in half from side to side.

Spread some frosting on the top of each half.

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.

Top with frosting.

Enjoy!

You’ll need to sample at least one of these before anyone can try them.  The cook gets to try them out first.

Try making mini cupcakes with some of the batter.

After they’re baked and cooled, before frosting them,

poke a hole in the middle and fill it with the blueberry filling.  Ultra yum.

Thank you so much for stopping by CCC!

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Print Recipe

Chocolate and Blueberry Cupcake Sandwich

Delicious cream cheese frosting on the inside and out.

Course Dessert
Cuisine American
Keyword Chocolate Cupcakes, Cupcakes
Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Cook time assumes 5 batches are made; per batch time 25 minutes
Total Time 3 hours
Servings 25 Makes about 55 cupcakes

Ingredients

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 buttermilk or regular 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

Instructions

For the Cupcakes:

  1. Preheat oven to 350 degrees F.

  2. In a large bowl, add flour, sugar, baking soda, salt, cocoa, vanilla, milk, eggs, and butter. Beat with a mixer for 3 minutes. 

  3. To the bowl, add blueberries and using a large sturdy spoon, stir them into the mixture. 

  4. Line the cupcake pans with paper liners.  

  5. Add the batter into the cupcake liners (3/4's full). 

  6. 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.  

  7. 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:

  1. Heat a pan on low to medium heat and add blueberries, sugar, lemon juice, and water. 

  2. Stir the blueberry mixture until it thickens to the consistency of jam. Set aside to cool.

For the Frosting:

  1. 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:

  1. Remove the paper liners from the cupcakes. 

  2. Then cut the cupcakes in half from side to side. 

  3. Spread frosting on the top of each half. 

  4. Add ½ teaspoon blueberry filling on top of the frosting on each halved cupcake.

  5. Turn the top half upside down and set on top of the bottom half to make a sandwich. 
  6. Top with frosting and serve.

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12 Comments

  1. How I wish I could take a bite on this delicious cupcake recipe!

  2. I love the combination of chocolate and blueberries- these cupcakes look amazing!

  3. i found you through Ann’s blog (Cooking healthy for me) and I’m so happy I did. Boy, do those cupcakes look good! I love the sandwich idea and i’m so jealous of your well lit kitchen. All the photos are absolutely stunning!

    • Hi Roxana, it’s nice to meet you! So glad you liked the cupcakes and pictures. Thank you very much for the kind words and for stopping by. Have a great weekend!

  4. this looks so delicious!! blueberry and chocolate go so well together!

  5. Oh how I wish there was a TJs in northeastern Florida! I miss the wonderful products and great prices they have. Your cupcakes look so delicious. I love the idea of slicing them and putting a “sandwich” filling in the middle. How yummy!

    • Hi Kristen, so glad you like these. Maybe they will open a TJ’s in your area someday soon. I would definitely miss it if there wasn’t one close by. Have a great day!

  6. Fun indeed! These look fantastic and love the flavors! I have not tried TJ’s cocoa powder but will have to check it out 🙂

    • It’s interesting how different brands of powdered cocoa have a different taste and texture when baking with them. Have a great day!