Chocolate Cupcakes with Basil Buttercream Frosting

Cupcakes were on a back of my head for years now. From the moment I put my eyes on this beautiful little treasures, I knew that we’ll be friends. But…it’s not an easy one to make, at least it’s what I used to think. Another thing is that just behind a corner I have a lovely store with the best cupcakes in Berlin. I buy them as a treat for me and Mr T. a bit too often. But, of course, it tastes even better when you make it yourself. I found this recipe on Eats Well With Others, it seemed to be perfect for breakfast with it’s delicious basil frosting. The recipe is time consuming but quite easy. It’s better to prepare a part of frosting the night before, so it will go faster in the morning. 

You will need for cupcakes (for 24)

• ½ cup & 1 tbsp cocoa powder
• ½ cup & 1 tbsp hot water
• 2 & ¼ cups flour
• ¾ tsp baking soda
• ¾ tsp baking powder
• ½ tsp salt
• 250 g unsalted butter, room temperature
• 1 & 2/3 cups sugar
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• ¾ cup sour cream

For basil buttercream frosting:

• 1 ½ cups milk
• 1/3 cup heavy cream
• 1 cup fresh basil leaves, pack as many as you can
• 1 & ½ cups sugar
• 1/3 cup flour
• 170 g unsalted butter, cut into small pieces
• 1 tsp vanilla extract

It takes awhile to make frosting, so prepare a part of it first, the best would be to make it the night before. In a saucepan combine milk, heavy cream and basil. When it starts to boil, remove from the heat. Put it on a side so it cools, and then place in a fridge for at least 2 hours (overnight will be perfect).  

Let’s start with cupcakes. Preheat your oven to 175*C and place papers in cupcake forms.

In a medium pot combine the butter and sugar and cook over a medium heat until the butter melts. When ready, transfer it to a bowl and using mixer, mix it for about 5 minutes. Mix in eggs, one by one. In a small bowl combine together cocoa and hot water and add it to the butter mix. Add flour, baking soda, baking powder, salt and combine all the ingredients until smooth. In the end slowly add the sour cream. 

Divide the batter between forms and bake for  about 20 minutes. After this time check cupcakes with a toothpick. Leave it to cool down.

And now frosting. Take milk and basil mix from a fridge and remove the basil leaves. Using your hands squeeze out juice from basil. Pour the mix into a pot, add flour and sugar, mix it and cook over a medium heat until it starts to boil and gets thicker (around 10 minutes). Transfer it to a bowl and with a mixer mix (on high) for 7-9 minutes, until it cools. Reduce mixer to low and start to add butter, piece after piece. When the frosting is smooth, increase the speed and mix for another 2 minutes. Add vanilla and mix 2 more minutes. The frosting should be fluffy and delicate. If it’s not, place it in a fridge for 10-20 minutes and then mix some more. 

Now everything is ready and you can cover your cupcakes with frosting.

Enjoy, Marta