Rosemary Chocolate Cupcakes with Blackberry Buttercream
These rosemary chocolate cupcakes are moist, tender and simple to make. They’re finished with a naturally colored blackberry Italian meringue buttercream for a beautiful and delicious flavor pairing.
As a parent I sometimes cringe at the bright artificial colors used in store-bought frostings. I prefer natural color and flavor whenever possible, but I also appreciate the fun of a colorful cake. This recipe gives you a way to avoid artificial color while keeping the frosting stunningly vivid—thanks to real blackberries.
When I bake I follow a few simple rules:
- Nature is a great source of flavor and color.
- Ingredients that grow together often pair well together.
- When in doubt, choose chocolate.
This recipe follows all three rules: the rosemary complements chocolate, and the blackberry puree creates a naturally bright, fragrant buttercream. If you prefer, swap raspberries for blackberries or omit the rosemary entirely—this recipe is flexible.
The blackberry color is gorgeous and completely natural. Best of all, these cupcakes are adjustable to your tastes: reduce or omit the rosemary if you prefer a subtler herbal note, or switch berries for a different fruit flavor and color.
About this Chocolate Rosemary Cupcakes with Blackberry Buttercream Recipe
Chocolate Rosemary Cupcakes — notes and tips
- Although a stand mixer makes this recipe easy, you can use a bowl and a hand mixer or whisk. The method is forgiving.
- Ensure all ingredients (except the milk and heavy cream) are at room temperature before mixing.
- Heat the milk and heavy cream so they are warm when added. Warm liquids help the cocoa powder bloom and distribute flavor, but do not let them boil or they can melt the chocolate chips.
- The flavor of finely chopped fresh rosemary intensifies during baking and over time. If you prefer a light herb flavor, reduce the rosemary to 1 teaspoon or omit it completely.
Blackberry Italian Meringue Buttercream — notes and tips
- This recipe describes an Italian meringue buttercream, but you can adapt the blackberry puree technique to any buttercream base you like.
- If using frozen blackberries, thaw them fully and discard any excess liquid from the package before pureeing.
- If the blackberry puree seems watery, reduce it gently in a small saucepan over low to medium heat until it has lost about one-third to one-half of its volume (about 10 minutes). Cool before using.
- Add the blackberry puree to the buttercream a tablespoon at a time, mixing fully between additions. This lets you control the color and consistency so the final frosting is smooth and not runny.
HAPPY BAKING!!!
Video credit: Marie, Sugarsaltmagic.
More recipes to try:
- Chocolate Honey and Raspberry Cupcakes
- Coconut Dulce de Leche Cupcakes
One more thing…
If you bake this recipe, please share a photo on Instagram and tag @OneSarcasticBaker — we’d love to see your results!
Chocolate Rosemary Cupcakes with Blackberry Buttercream
Prep Time: 30 mins
Cook Time: 15 mins
Servings: 12 cupcakes
Author: Dikla Levy Frances
Ingredients
Chocolate Rosemary Cupcakes
- 1 1/2 cups all-purpose flour (180 g / 6.5 oz)
- 1/2 cup cocoa powder (50 g / 2 oz)
- 1 tsp baking powder
- 2 tsp fresh chopped rosemary (reduce to 1 tsp or omit if preferred)
- 1/4 tsp baking soda
- 1 1/2 cups sugar (250 g / 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)
For the Buttercream
- 1 package fresh or frozen blackberries (enough to make about 1/2 to 3/4 cup puree)
- 5 large egg whites
- 1 1/4 cups sugar (250 g / 9 oz)
- 1/4 cup water (80 ml / 2 fl oz)
- 4 sticks unsalted butter, softened (450 g / 16 oz)
Instructions
To make the chocolate rosemary cupcakes
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder and baking soda. Stir in the chopped rosemary so it is distributed evenly.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), combine the sugar, eggs and oil. Sprinkle the dry flour mixture on top.
- With the mixer on low to medium speed, slowly add the warm milk and warm heavy cream as the ingredients begin to come together. Mix just until evenly incorporated—do not overmix.
- Turn the mixer off and gently fold in the mini chocolate chips by hand.
- Fill each cupcake liner about three-quarters full with batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
To make the Italian meringue blackberry buttercream
- Prepare the blackberry puree: press the berries through a fine sieve into a medium bowl, using a spatula to extract the juice and flesh while leaving the seeds behind. Discard the seeds. If the puree is watery, reduce it gently in a small saucepan until slightly thickened, then cool to room temperature.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- In a small saucepan combine 1 cup of the sugar and the water. Heat over medium and cook the sugar syrup until it reaches 210°F (99°C) on a candy thermometer.
- While the syrup heats, begin whisking the egg whites on medium speed until they become frothy. Sprinkle in the remaining 1/4 cup sugar.
- Once the syrup reaches 210°F, slowly and carefully drizzle it into the whipping egg whites while the mixer runs. Continue whipping on high until the bowl feels cool to the touch and the meringue forms glossy, stiff peaks.
- Lower the mixer speed and add the softened butter one tablespoon-sized cube at a time, mixing until the buttercream becomes smooth and silky. If the mixture looks curdled, keep beating—the texture will come together.
- Add the cooled blackberry puree one tablespoon at a time, mixing fully between additions until you reach the desired color and flavor. Taste and adjust if needed. If the buttercream becomes too soft, chill briefly and then rewhip to spreadable consistency.
- Pipe or spread the blackberry buttercream onto the cooled cupcakes and serve.