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 (1/2 tsp), and Vanilla Extract (1 tsp) and stir until well combined.
step 5
Add Eggland's Best Classic 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 Eggland's Best Classic Eggs (2), Granulated Sugar (4 Tbsp), Cream of Tartar (1/8 tsp), and Salt (1/4 tsp) 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 (1/4 tsp), and Vanilla Extract (1/2 tsp). 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!
