Blueberry Chocolate Cupcakes with a Hint of Cognac

Fragrant chocolate muffin with lots of blueberries. If children will eat the cake, then you don’t need to add cognac to the dough at all. Or replace it with a similar flavoring.
cook time: 1h 30 min
Elijah Stroud
Blueberry Chocolate Cupcakes with a Hint of Cognac

Nutrition Facts (per serving)

231
Calories
6g
Fat
38g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Sugar 180 g
Wheat flour 160 g
Water 130 ml
Cocoa 40 g
Vegetable oil 40 ml
Vinegar 1 tbsp
Soda 1 tsp
Cognac 2 tbsp
Blueberry 250 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare a chocolate cupcake with cognac and blueberries we will need: blueberries, flour, sugar, cocoa, cognac, water, vegetable oil, soda, apple cider vinegar.

Step 2

Step 2
In a bowl, mix flour, cocoa, sugar.

Step 3

Step 3
Mix everything.

Step 4

Step 4
Dilute vinegar and soda in water. Mix everything until the soda is completely dissolved. At first the liquid will become cloudy, so you need to stir it until it becomes clear again.

Step 5

Step 5
Pour water with vinegar and soda and cognac into the flour mixture. Mix everything thoroughly so that there are no lumps.

Step 6

Step 6
Pour vegetable oil into the dough.

Step 7

Step 7
Mix thoroughly again until smooth. The result should be a semi-thick, aromatic dough.

Step 8

Step 8
Wash the blueberries, remove the stems and dry. Add berries to the dough. Gently fold the berries into the batter, being careful not to crush them.

Step 9

Step 9
Transfer the batter to the cake pan. If the mold is silicone, then you do not need to lubricate it with oil. I have a mold measuring 22 by 10. But either larger or smaller will do. Bake the cake in an oven preheated to 180°C for about 1 hour. Check readiness with a skewer. It should come out dry.

Step 10

Step 10
Cool the finished cake, remove from the pan and sprinkle with powdered sugar. Decorate the cupcake with mint (or lemon balm) and blueberries. Cut the cake into pieces and serve. Bon appetit!