2 (8 ounce) packages cream cheese, softened
1/4 cup white sugar
1 (3 ounce) package frozen blueberry delicacies, thawed and drained
1 (8 ounce) container frozen whipped topping, thawed
Refrigerate cream cheese and sugar in plastic bag for 1 to 2 hours. Stir frequently after two hours, removing from refrigerator.
Preheat oven to 350 degrees F. Line muffin tins or deep fryer pan with paper liners. Melt 1/2 cup of butter over medium heat. Whisk in blueberries. Spread batter into prepared muffin cups. Bake until firm but not brown, about 40 minutes. Remove from refrigerator to wire rack. Cool for about 20 minutes; stir.
Spread whipped topping over cream cheese layer. Place cookie cutters in chocolate stack, allowing some of the top chocolate to drizzle onto the sides of the cupcake while still leaving the rest of chocolate on top. Roll the cream cheese mixture into 1-inch balls with glazed tips, then the balls seal over the sides and then they drizzle whipped topping over all.