In a large saucepan, combine ingredients and stir together over low heat until sugar dissolves.

Raise to medium-high heat.  Bring to a boil, stirring occasionally to ensure mixture does not burn.

Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.

Strain mixture through a fine mesh colander and let cool completely.

To fill the infusers, squeeze out all air and insert the end of the infuser in the strained blueberry syrup.  Release pressure on the infuser bulb and blueberry syrup will fill the tube.  Repeat 2 to 3 times until the infuser tube is full.

Preheat oven to 350°F and line cupcake tins with liners.

In a mixing bowl combine flour, sugar, baking powder and salt.  Mix to combine.

On low speed, add milk, oil, eggs and vanilla extract.  Mix on medium speed for 1 minute, scraping down the sides and bottom of the bowl if necessary.

With mixer off, add warm water then bring speed to low.  Mix for 1 to 2 minutes until batter is the same consistency throughout, stopping to scrape sides and bottom of the bowl if needed.

Fill cupcake liners ½ way with batter.  Bake for 18 to 22 minutes.  To test, insert a toothpick into the center of a cupcakes.  If the toothpick come out clean, or has just a few crumbs sticking the cupcakes are done.

Remove from baking tins and allow to cool before frosting.

In a double-boiler, melt baking chocolate.  Allow to fully cool before prepare remaining frosting ingredients, about 20 to 30 minutes.*

On medium speed in a standing mixer, beat butter with the paddle attachment until pale and fluffy.**

Reduce speed to low, add 1 cup confectioners then mix on medium speed.  Repeat two more times, scraping sides of bowl if needed.

Working in two batches, slowly add half the melted, cooled chocolate and mix on medium speed.

Optional: Divide frosting into three separate bowls.  Using blue liquid food coloring, die each bowl different levels of blue - 3 drops, 6 drops and 10 drops.  Mix each bowl thoroughly.

Transfer buttercream to a large piping bag fitted with a large round open tip.  To create the tie dye/ombre effect, fill the bag mixing the different colored frostings by using half of each bowl at a time.***