I decided to try to recreate my favorite coffee and chocolate granola using the ingredient list and a few different recipes because I can no longer buy it in stores. This is the outcome, which I like to drink with milk or use as a garnish on chocolate pudding or coffee ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 cup dried blueberries
- 1 tablespoon all-purpose flour
- 1 (15.25 ounce) package white cake mix
- ⅔ cup water
- ⅓ cup fresh lemon juice
- ¼ cup vegetable oil
- 3 large eggs
- 2 teaspoons lemon zest, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
- Mix blueberries and flour together in a bowl.
- Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.
- You can use canola oil instead of vegetable.
- Mixing the blueberries with the flour allows them to stay suspended in the batter. It is a must-do unless you prefer blueberries only at the bottom of the cupcake.
- I used Easy Marshmallow Buttercream frosting from this site, I just added some lemon rind and juice to the recipe which creates a symbiotic relationship.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 130 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The lemon flavor really shines in the cupcake, but I didn’t care for the chewy blueberries. I know they’re dried, but I think I’d have liked them better if I’d rehydrated them for about 5 minutes in boiling water and then drained. This really is a super easy recipe to make, the texture is “classic cupcake,” and they’re plenty moist. Iced with cream cheese frosting for a treat (something I rarely do).