step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a cupcake pan with cupcake liners.
step 2
Prepare the Rose Tea and Dark Chocolate Cake. In a medium saucepan over medium heat, add Milk (1/2 cup) and Rose Tea (2 Tbsp). Warm and bring to a simmer. Remove from heat and cover. Let it sit for 3 minutes.
step 3
Strain the milk into a clean saucepan and add Unsalted Butter (1/2 cup). Heat until the butter has melted.
step 4
Remove from heat and stir in Dark Chocolate (1/2 cup) and Unsweetened Cocoa Powder (1/3 cup) until smooth. Add Brown Sugar (3/4 cup), Salt (as needed), and Vanilla Extract (1 tsp) and stir until well combined.
step 5
Add Eggs (2) and stir until smooth. Sift in All-Purpose Flour (1/2 cup), and Baking Soda (1 tsp) and whisk until all the flour is just combined.
step 6
Pour into a measuring cup with a spout for easy pouring. Fill each cupcake liner with the batter so the batter is only 3/4 of the way up.
step 7
Bake in the oven for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
step 8
Cool for 10 minutes before removing the cupcakes and cooling on a rack. Cool completely.
step 9
Prepare the Cardamom Swiss Meringue Buttercream by adding Eggs (2), Granulated Sugar (4 Tbsp), Cream of Tartar (as needed), and Salt (as needed) into the bowl of a stand mixer. If using aquafaba, skip the next step.
step 10
If using egg whites, set up a double boiler and place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir for 5 minutes or until the mixture hits 160 degrees F (70 degrees C). Then remove from the heat.
step 11
Attach the bowl to the mixer and whisk for 12 minutes. Add Unsalted Butter (1/3 cup) a tablespoon at a time, mixing well in between each addition.
step 12
Add Powdered Confectioners Sugar (4 Tbsp), Ground Cardamom (as needed), and Vanilla Extract (as needed). Scrape down the bowl and whisk well. If it's soupy or loose- pop the bowl in the fridge for 15 minutes and then continue whisking. It should be creamy, smooth, and light. Spoon into a piping bag and set aside.
step 13
When ready to assemble, make the ganache. Add Dark Chocolate (4 Tbsp) to a mixing bowl.
step 14
Add Heavy Cream (1/2 cup), Granulated Sugar (3 Tbsp), and Rose Tea (3 Tbsp) to a saucepan over medium heat. Bring to a simmer and then remove from heat. Cover for 2 minutes to allow the tea to steep.
step 15
Strain the heavy cream into the bowl with the chocolate and let sit for 2 minutes. Stir until all the chocolate has melted and is smooth.
step 16
Use a large piping tip or a teaspoon to carve out the center of each cupcake. Fill each cupcake with the cardamom meringue and place the carved-out cake on top to cover the meringue.
step 17
Place the filled cupcakes onto a tray and freeze for 5 minutes.
step 18
Dip the top of each cupcake into the ganache. Let the cupcakes sit for 15-20 minutes so the ganache sets.
step 19
Spoon the leftover meringue buttercream into a piping bag fitted with a small tip, pipe swirls across the center of each cupcake for that Hostess look. Enjoy!
