• Preheat oven to 350°. Using a 24-cup muffin pan, fill each cup with a cupcake paper.
• In a medium bowl, mix flour, baking soda, cocoa, and salt.
• In a large bowl, cream sugar, oil, and egg.
• Next, add vanilla extract.
• On a low speed, alternate blending in dry mixture, and milk.
• Hand stir-in chocolate chips.
• Fill each muffin cup with cupcake base until about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool for about five minutes, then use a butter knife to work the cupcake away from the edges of the tin.

For Frosting:

• In a medium bowl, cream butter until it is soft and fluffy.
• Gradually blend in sugar and cocoa powder.
• Add milk one tablespoon at a time until right consistency is reached.
• Finish with a pinch of salt (salt will bring out the sweetness of the chocolate).
• Separate frosting into two bowls and add the blueberries to only one of the bowls, hand-stir in until well blended.

To Decorate:

• Swirl the frosting thickly onto each cupcake. Place the pearls in a strand along one of the valleys of that swirl from almost the top of the cupcake to the base, so that there is just one elegant strand of pearls standing out in stark contrast to the very dark chocolate cupcake and icing.
• Serve and Enjoy!