Dark Chocolate Blueberry Rooibos Tea Cupcake Recipe

Tea and cupcakes are my favorite combination. Tea IN cupcakes? Not bad either!

"Rooibos," (pronounced roy-boss) is finely chopped, bruised and left to ferment in heaps. Rooibos tea is then left to dry in the sun, where it changes from green to a deep mahogany red. Rooibos tea is often known as red tea or redbush tea.

According to Tea Muse,

Rooibos tea remained virtually unheard of for centuries, known only to the Khoisans, a tribe of South African Bushmen. It was used frequently by these people as an herbal remedy for a wide range of ailments. The secret of this delicious herb nearly vanished into oblivion due to the environment and landscape, as the isolated tribe dwindled away and eventually disappeared.

Luckily, Rooibos tea was re-discovered in 1772 by botanist Carl Humberg, who then brought it back as a beverage. For generations after this, Rooibos tea was enjoyed (primarily by the South Africans) for it's cool, sweet, refreshing flavor. In 1904, a Russian immigrant named Benjamin Ginsberg realized Rooibos' untapped marketing potential, and began offering Rooibos tea globally calling Rooibos "Mountain Tea" as an herbal substitute to tea. Thus, the Worldwide Rooibos Revolution had begun.

The below image and recipe was posted by Milwaukee Cupcake Queen.



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). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
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 bacon, 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, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

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.