RECIPE: Dark Chocolate Blueberry Rooibos Cupcakes

Chocolate Blueberry Rooibos Cupcakes

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup cold, strong, Blueberry Rooibos tea (Rishi)
1 cup buttermilk
1/2 cup vegetable oil
2 cups fresh blueberries, divided

1. Preheat oven to 375 degrees F (190 degrees C).
   
2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the berries, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, frost and arrange the cupcakes on a serving platter.

Blueberry Rooibos Cream Cheese Buttercream

1 stick of sweet cream butter, room temperature
1 brick cream cheese, room temperature
1 splash vanilla extract
1 splash cold, strong, Blueberry Rooibos tea (Rishi)
1/8 cup whipping cream
4-6 cups powdered sugar
fresh blueberries for garnish
food color optional (2 drops red, 2 drops blue)

1. Beat butter and cream cheese until light and fluffy.
2. Add vanilla, tea and cream. If adding color, do so at this time. Whip until fluffy.
3. Begin adding powdered sugar until desired consistency is reached.
4. Chill for 1/2 hour. Pipe as desired.