Snapguide
STEPS
INGREDIENTS

Preheat oven to 350 degrees F. Line 2 Muffin tins with cupcake liners.

Combine the milk chocolate and cocoa powder in a large bowl. Pour the hot coffee over the chocolate and cocas powder. Stir to combine and melt the chocolate, until smooth.

In a medium sized bowl combine the flour, sugar, cinnamon, salt, and baking soda. Whisk to combine.

Whisk the eggs, vegetable oil, vinegar, and vanilla into the chocolate mixture.

Add the flour mixture to the chocolate mixture and stir to combine, being sure to not over mix. Fold in the blueberries.

Spoon into cupcake tins, filling ¾ full for each cupcake liner.

Bake at 350 degrees F for 30 - 35 min, until the tops spring back when touched lightly.

Let cool for 15 min and then transfer to a cooling rack. After completely cooled, top with Nutella Buttercream, a few blueberries, and sprinkle with cocoa nibs. Nutella Buttercream- goo.gl/Le38Iu

Enjoy! I even devoured one for breakfast... don't judge me. Find Recipes like this and many baking and cooking tips on www.confectionalism.com

  • 6.0oz milk chocolate, chopped
  • 0.0c Dutch-processed cocoa powder
  • 1.0c hot coffee
  • 1.0c flour
  • 1.0c sugar
  • 0.0tsp Ground Cinnamon
  • 1.0tsp salt
  • 1.0tsp Baking Soda
  • 4.0 Eggs
  • 0.0c Vegetable Oil
  • 1.0Tbsp Apple Cider Vinegar
  • 1.0Tbsp Pure Vanilla Extract
  • 1.0pt Fresh Blueberries
  • 1.0 Recipe for my Nutella Buttercream- goo.gl/Le38Iu
  • extra Blueberries for decorating
  • Cocoa Nibs for decorating