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Beranda / Chocolate Rosemary Cupcakes with Blackberries Buttercream #cupcake #chocolate #christmas #yummy

Chocolate Rosemary Cupcakes with Blackberries Buttercream #cupcake #chocolate #christmas #yummy


Chocolate Rosemary Cupcakes with Blackberries Buttercream

Ingredients
Chocolate and rosemary cupcakes

  • 1 1/2 cups AP flour (180 g / 6.5 oz)
  • 1/2 cup cocoa powder (50 g / 2 oz)
  • 1 teaspoon baking powder
  • 2 c. 1 tsp chopped fresh rosemary
  • 1/4 tsp. 1 tsp baking soda
  • 1 1/2 cups sugar (250g / 7 oz)
  • 1/2 cup vegetable oil (100 g / 3.5 oz)
  • 2 large eggs
  • 1/2 cup warm milk (4 fl oz / 120 ml)
  • 1/2 cup heavy cream, hot (120 ml / 4 fl oz)
  • 3/4 cup mini chocolate chips (130 g / 4.5 oz)
  • For the buttercream
  • 1 PKG Fresh or frozen blackberries
  • 5 large egg whites
  • 1 1/4 cups sugar (250 g / 9 oz)
  • 1/4 cup water (80 ml / 2 fl oz)
  • 4 sticks of unsalted butter, soft (450 g / 16 oz)


Instructions
Make the chocolate and rosemary cupcakes

  1. Preheat the oven to 350 F and line 1 to 12 ct of cupcake molds with cupcake liners.
  2. In a medium 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 stand mixer fitted with the paddle, place the sugar, eggs and oil. Sprinkle the flour on top.
  4. With the mixer at low and medium speed as the ingredients start to come together, add the hot milk and the warm thick cream and mix until everything is smooth.
  5. Turn off the blender and gently fold in the chocolate chips.
  6. Fill the cupcake liners with barely 3/4 cupcake dough. Bake for 15 minutes or until a toothpick comes out clean from the center of the cupckes.
  7. Remove from the stove and let cool.


Make the buttercream

  1. Crush the blackberries in a sieve over a medium bowl until only the seeds are left. Discard the seeds.
  2. Place the egg whites in a bowl of a standing mixer fitted with the cage attachment.
  3. Put 1 cup of sugar and water in a saucepan and cook over medium heat until it reaches 240F.
  4. Once the sugar mixture reaches 210F, beat the egg whites until they are frothy and sprinkle the remaining ¼ cup of sugar.
  5. Slowly sprinkle the sugar syrup into the egg whites and beat over high heat until the bowl is cool to the touch.
  6. Add the butter One (1) "cube at a time and beat until you get a smooth, creamy buttercream.
  7. Add the blackberry puree 1 TBS at a time and mix to incorporate.