Name: Chocolate Rosemary Cupcakes with Blackberries Buttercream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tsp Baking Powder; 1/4 tsp Baking Soda; 3/4 Cup Mini Chcocolate Chips; 4 Sticks Unsalted butter, soft; 1 1/2 Cups AP Flour; 2 tsp Fresh Chopped Rosemary; 1 1/2 Cup Sugar; 1 PKG Fresh or frozen blackberries; 5 Large Egg Whites; 1 1/4 Cup Sugar; 2 Large Eggs; 1/4 Cup Water; 1/2 Cup Vegetable Oil; 1/2 Cup Cocoa Powder; 1/2 Cup Milk, warm; 1/2 Cup Heavy Cream, warm

Chocolate Cupcake

What is the difference between cocoa powder and chocolate?

What type of cocoa powder should I use for chocolate cupcakes?

Can I use milk chocolate instead of dark chocolate?

How do I prevent my cupcakes from sticking to the pan?

Indulge your sweet tooth with these decadent chocolate rosemary cupcakes, topped with a blackberry buttercream frosting that adds a unique and delicious twist.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Rising Agents

gram

baking powder

baking soda

Baking Chocolate & Chips

mini chocolate chips

Butter & Margarine

unsalted butter

Flour & Meal

all purpose flour

Fresh Vegetables

fresh rosemary

Sugars & Sweeteners

sugar

Fresh Fruit

blackberry

milliliter

egg whites

eggs

Water

water

Oils

vegetable oil

Baking Additives

cocoa powder

milk

Creams & Creamers

heavy cream

Folic Acid (B9)

Vitamins

Vitamin K

Lactose

Carbohydrates

Saturated Fat

Vitamin A

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Manganese

Protein

Lutein+zeaxanthin

Vitamin D

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Beta-carotene

Cholesterol

Beta-cryptoxanthin

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Calories

Dietary Fiber

These chocolate cupcakes are simply irresistible, with their moist, tender crumb and rich chocolate flavor. They're easy to make and perfect for any occasion!

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Preheat oven to 200°C/400°F. Roughly chop chocolate. In a small saucepan, melt chocolate over low heat. Add butter and stir until well mixed. Add eggs to standing mixer and beat with sugar, vanilla bean seeds, and a pinch of salt until frothy. Then, add flour and beat until smooth. Add melted chocolate and continue to beat until all ingredients are thoroughly combined.

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Chocolate Rosemary Cupcakes with Blackberries Buttercream

Baking Goods

Dairy

Produce

Beverages

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