White Chocolate and Blueberry Cupcakes

A few months ago I decided that I didn't want to have to rely on someone else' recipe in order to bake whatever it is I'm wanting to bake. I don't follow recipes when I'm cooking, so why do when I bake?? So I decided to start messing around and try to figure it out on my own. Turns out, it's not all that hard! This gives me the freedom to experiment with new flavors and ingredients, and take the credit when it turns out great =)

Safeway has a white chocolate and blueberry bar that is delicious, and was the inspiration for these cupcakes. I have made them multiple times, and they always turn out great. In my moms very unbiased opinion (haha) these are the best cupcakes she's ever had. I wouldn't go that far, but they're good enough to make them again. Since this is my own recipe, please forgive me for my very rough and approximated measurements! 

What you'll need:


-3 8ounce bars of good quality white chocolate
-1&1/2 cups AP (all purpose) flour
-2 cups white sugar
-2 sticks unsalted butter, softened
-1 egg, room temperature
-1 tablespoon of baking powder
-1 teaspoon of pure vanilla extract
-1/3 cup very hot water
-1/4 cup milk
-Bag of frozen blueberries
-1 cup heavy cream plus another splash or two
-2 tablespoons AP flour
-Cupcake liners

Preheat the oven to 350.

In a medium sized microwave safe bowl, heat 1/3 cup water for about a minute and a half. Break up one of the white chocolate bars and add to the hot water, and stir until it is all melted. Set aside.

In the bowl of an electric mixer, cream together 1 stick of butter and 1&1/3 cups sugar until it's light and fluffy. Add the egg and mix well. Add the vanilla extract. Slowly add the 1&1/5 cups of flour. Make sure to set the mixed on low so you don't get flour everywhere. Add the baking powder and mix well. Add the white chocolate and water mixture. Add 1/4 cup milk.

Line a muffin pan with cupcake liners. Using two teaspoons scoop a small teaspoon amount into the bottom of each liner, and spread to cover the bottom of the paper. Using the tbsp measuring spoon, scoop some of the blueberries over the cake batter. Scoop another dollop of cake batter over the blueberries. The liners should be 1/2-3/4 full (1/2 is ideal). Bake for 20 minutes. They might need to bake for longer, depending on your oven.

While the cupcakes are in the oven, start on the frosting. In a small pot, heat 1 cup of heavy whipping cream, 1&1/2 bars of white chocolate (broken up), and 2 tablespoons of flour. Whisk constantly until it is very thick (almost the consistency of pudding). Pour it into a tupperware (glass retains heat, so it will take longer for it to cool down), cover with plastic wrap, and refrigerate until it has cooled, but is still slightly warm (not hot). When the white chocolate mixture has cooled, in the bowl if the electric mixer, whip 1 stick of softened butter and 1/2 cup of white sugar until it is light and fluffy. Slowly add the white chocolate mixture. Keeping the white chocolate mixture slightly warm will help the sugar to dissolve, so the frosting is smooth, and not grainy. You may want to add a splash of heavy cream while whipping the frosting, depending on your desired consistency. Break up the remainder of the chocolate bar and use as a garnish.

Ice the cupcakes once the cake is cooled to room temperature.

Suggestion: A few suggestions, actually...first, I would suggest not to buy your white chocolate in chip form because chips have added sugar, and will make your batter and frosting grainy.  Also, don't skimp and buy the store brand white chocolate because you'll be sorry. Buy Ghiradelli or better quality. It's worth it. Also, I layer the cake and blueberries because of personal preference. If you mix the blueberries into the batter you will end up with a murky looking purple colored batter, and it's not very pretty..Lastly, make sure you use room temperature eggs. It will make a huge difference in your batter. It will make it chunky instead of smooth. I always forget to pull my eggs out ahead of time, so I pop mine in the microwave for two rounds of 5 seconds.