Chocolate Rosemary Cupcakes with Blackberries Buttercream
One Sarcastic Baker recipe - American
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Cups AP 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 Milk, warm ((120 ml / 4 fl oz))
- 1/2 Cup Heavy Cream, warm ((120 ml / 4 fl oz))
- 3/4 Cup Mini Chcocolate Chips ((130 g / 4.5 oz))
- 1 PKG Fresh or frozen blackberries
- 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, soft ((450 g / 16 oz))
Instructions
- 1
Preheat oven to 350 F and line 1 - 12 ct cupcakes tin with cupcakes liners.
- 2
In a medium sized bowl, sift the flour, cocoa powder, baking powder and baking soda then add the chopped rosemary. Stir to distribute.
- 3
In a bowl of a standing mixer fitted with the paddle attachment, place the sugar, eggs and oil. Sprinkle the flour on top.
- 4
With the mixer on low-medium speed as the ingridients starts to come together, add the warm milk and warm heavy cream and mix just until all has evenly incoporated.
- 5
Turn mixer off and gently fold in the chocolate chips.
- 6
Fill the cupckes liners with cupcakes batter just 3/4 full. Bake for 15 minutes or until a toothpick comes out clean from the center of the cupckes.
- 7
Remove from stove and let cool.
- 8
Mash the Blackberries in a sieve on-top of a medium bowl until only the seeds remain. Discard the seeds.
- 9
Place the egg whites in a bowl of a standing mixer fitted with the cage attachment.
- 10
Place 1 cup of sugar and the water in a pan and let cook on top of medium heat until it reahces 210F.
- 11
Once the sugar mix reaches 210F, beat the egg whites until frothy and sprinkle the remaining ¼ cup sugar.
- 12
Slowly drizzle the sugar syrup in the egg whites and beat on high until the bowl is cold to the touch.
- 13
Add the butter 1” cube at a time and beat until you have a smooth and creamy buttercream.
- 14
Add the blackberry puree 1 TBS at a time and mix to incorporate.