1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup blueberries, crushed
2 tbsp. chocolate flavored liqueur
1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the crushed blueberries, stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Pour or brush a little of the chocolate liqueur on top of each cupcake and continue to cool on a wire rack.
For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted
1 tbsp. blueberry jam18 blueberries
3 1/2 oz. semi sweet chocolate bar
2. Whip the cream , icing sugar and jam together until slightly stiff. Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes with a dollop of cream. Place and blueberry in the center of each cupcake and sprinkle some chocolate around it.
Makes approximately 18 cupcakes
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