IngredientsChocolate Rosemary Cupcakes
- 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)
For the Buttercream
- 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)
InstructionsTo Make The Chocolate Rosemary Cupcakes
- Preheat oven to 350 F and line 1 – 12 ct cupcakes tin with cupcakes liners.
- In a medium sized bowl, sift the flour, cocoa powder, baking powder and baking soda then add the chopped rosemary. Stir to distribute.
- In a bowl of a standing mixer fitted with the paddle attachment, place the sugar, eggs and oil. Sprinkle the flour on top.
- 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.
Recipe adapted from onesarcasticbaker
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