Introduction

These Rosemary Chocolate Cupcakes with Blackberries Buttercream combine rich chocolate flavors with a fragrant hint of rosemary and a luscious, tangy frosting. Perfect for a special occasion or an elegant treat, they offer a delightful twist on classic chocolate cupcakes.

The image shows several chocolate cupcakes each topped with a large swirl of light pink frosting that looks creamy and smooth. Each cupcake has a dark, glossy blackberry and a small sprig of green rosemary placed on top of the pink frosting. The cupcakes are placed on a white marbled round board with more blackberries and rosemary sprigs scattered around it. In the background, there is a clear glass bottle filled with a pink liquid, matching the frosting color. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (180g / 6.5 oz)
1/2 cup cocoa powder (50g / 2 oz)
1 tsp baking powder
2 tsp fresh chopped rosemary
1/4 tsp baking soda
1 1/2 cups sugar (250g / 7 oz)
1/2 cup vegetable oil (100g / 3.5 oz)
2 large eggs
1/2 cup warm milk (120 ml / 4 fl oz)
1/2 cup warm heavy cream (120 ml / 4 fl oz)
3/4 cup mini chocolate chips (130g / 4.5 oz)
For the Buttercream:
1 package fresh or frozen blackberries
5 large egg whites
1 1/4 cups sugar (250g / 9 oz)
1/4 cup water (80 ml / 2 fl oz)
4 sticks unsalted butter, soft (450g / 16 oz)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line one 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Stir in the chopped rosemary evenly.
Step 3: In a standing mixer bowl fitted with the paddle attachment, combine the sugar, eggs, and vegetable oil. Sprinkle the flour mixture over the top.
Step 4: Turn the mixer to low-medium speed and gradually add the warm milk and warm heavy cream. Mix just until the batter is combined evenly.
Step 5: Turn off the mixer and gently fold in the mini chocolate chips by hand.
Step 6: Fill each cupcake liner about 3/4 full with batter. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and allow cupcakes to cool completely before frosting.
Step 8: To prepare the blackberries buttercream, whisk egg whites in a clean bowl until soft peaks form. In a saucepan, combine sugar and water, and heat until it reaches 240°F (115°C).
Step 9: Slowly pour the hot sugar syrup into the egg whites while continuously whisking to form a meringue. Continue whisking until the mixture cools.
Step 10: Beat in the softened butter a few tablespoons at a time until smooth and creamy. Finally, fold in the blackberries until well incorporated.
Step 11: Frost the cooled cupcakes with the blackberry buttercream and serve.

Tips & Variations

For a more intense rosemary flavor, lightly bruise the rosemary leaves before chopping.
Replace mini chocolate chips with chopped dark chocolate chunks for a richer texture.
If fresh blackberries are unavailable, use frozen ones—thawed and drained to avoid adding excess moisture to the buttercream.
Ensure the butter for the buttercream is very soft to prevent lumps.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the fresh berry buttercream. Allow cupcakes to come to room temperature before serving. You can also freeze unfrosted cupcakes for up to 1 month; thaw and frost when ready to serve.

How to Serve

Several dark chocolate cupcakes are shown on a white marbled surface, some topped with light pink swirled frosting that has a smooth and creamy texture. Three cupcakes have a single shiny black blackberry and small green rosemary sprigs placed on top of the frosting. Four cupcakes have no frosting, showing a soft, textured dark brown cake layer. There is a black tart tin filled with blackberries and rosemary sprigs on the left side, and a piping bag filled with the same pink frosting is placed on the right, slightly angled. The lighting creates soft shadows, highlighting the contrast between the dark cupcakes and the light pink frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, but use less since dried rosemary is more potent. About 1 teaspoon finely crushed dried rosemary should work well.

Is it safe to use raw egg whites in the buttercream?

The egg whites are cooked with hot sugar syrup to create a Swiss meringue buttercream, which reduces the risk associated with raw eggs. However, if you have concerns, you can use pasteurized egg whites available in some stores.