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Rosemary Chocolate Cupcakes With Blackberries Buttercream Recipe

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★★★★★

4.7 from 146 reviews

Delight in these moist and flavorful Rosemary Chocolate Cupcakes topped with a luscious Blackberry Buttercream. The aromatic rosemary infuses the rich chocolate cupcakes, while the fresh blackberry buttercream adds a sweet and tangy finish, perfect for any special occasion or a gourmet treat.

Ingredients

Scale

Chocolate Rosemary Cupcakes

  • 1 1/2 Cups All-Purpose Flour (180g / 6.5 oz)
  • 1/2 Cup Cocoa Powder (50 g / 2 oz)
  • 1 tsp Baking Powder
  • 2 tsp Fresh Chopped Rosemary
  • 1/4 tsp Baking Soda
  • 1 1/2 Cup Sugar (250g / 7 oz)
  • 1/2 Cup Vegetable Oil (100 g / 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 (130 g / 4.5 oz)

Blackberry Buttercream

  • 1 Package Fresh or Frozen Blackberries (about 6 oz / 170 g)
  • 5 Large Egg Whites
  • 1 1/4 Cup Sugar (250 g / 9 oz)
  • 1/4 Cup Water (80 ml / 2 fl oz)
  • 4 Sticks Unsalted Butter, Softened (450 g / 16 oz)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Stir in the fresh chopped rosemary evenly.
  3. Combine Wet Ingredients and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, eggs, and vegetable oil. Sprinkle the dry flour mixture on top.
  4. Add Warm Liquids: With the mixer on low to medium speed, gradually pour in the warm milk and warm heavy cream. Mix just until all ingredients are evenly incorporated to avoid overmixing.
  5. Fold in Chocolate Chips: Turn off the mixer and gently fold the mini chocolate chips into the batter by hand using a spatula to distribute them evenly.
  6. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for approximately 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting.
  8. Prepare Blackberry Buttercream: (Assuming the rest of the instructions missing—standard Swiss meringue buttercream method) Cook the blackberries until soft, then strain to remove seeds and keep the puree. In a heatproof bowl, whisk the egg whites with sugar and water over a simmering water bath until sugar dissolves and mixture reaches soft peak meringue stage. Transfer to a mixer bowl, whisk on high speed until stiff peaks form and the mixture cools. Gradually add softened unsalted butter, mixing continuously until smooth and creamy. Fold in the blackberry puree until evenly combined.
  9. Frost Cupcakes: Once cupcakes are cooled, pipe or spread the blackberry buttercream over each cupcake.

Notes

  • Ensure the heavy cream and milk are warm to prevent the batter from curdling.
  • Be careful not to overmix the batter once liquids are added to keep cupcakes tender.
  • The fresh rosemary adds a unique aromatic flavor but can be adjusted to taste or substituted with dried rosemary.
  • Use fresh or frozen blackberries for the buttercream, adjusting sugar as needed depending on their sweetness.
  • For food safety, ensure eggs used in the buttercream are pasteurized or the buttercream is properly cooked as per Swiss meringue method.
  • Allow cupcakes to cool completely before frosting to prevent buttercream from melting.

Keywords: Chocolate cupcakes, rosemary cupcakes, blackberry buttercream, chocolate dessert, gourmet cupcakes, homemade cupcakes

Find it online: https://tastemadebyclara.com/rosemary-chocolate-cupcakes-with-blackberries-buttercream-recipe/