Chocolate cupcakes with rose buttercream

February 13, 2014


I don’t even love chocolate, and I loved this recipe.  A while back I bought rose water because I was intrigued and wanted a challenge.  I hadn’t found a recipe I was craving to try until now, but it was worth the wait.  The decadent flavor of the rose water combined with the sinfully yummy chocolate cake and surprise of sea salt is truly romantic.  Note: compliments champs well.  

Chocolate Cake

  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup lightly packed unsweetened dutch processed cocoa powder
  • 3/4 cup boiling water
  • 3/4 cup sour cream
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 3 egg yolks, at room temperature

Preheat oven to 350°.  Put the chopped semi-sweet unsweetened chocolate and cocoa into a small bowl.  Pour the boiling water over the chocolate and let sit for about a minute, then stir until completely melted and combined.  Whisk in the sour cream and vanilla and set aside.  Combine flour, baking soda, and salt in separate, medium bowl.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light, about 3 minutes.  On a low speed, drizzle the oil into the mixture until blended.  Turn the mixer to medium-high again and beat until the batter is fluffy, about 3 more minutes.  Blend in egg yolks one at a time.  With the mixer on a low speed, add the flour mixture in 3 parts, alternating with the chocolate mixture.  Stop the mixer before the last of the flour has been incorporated and compile the mixing by hand so you don’t over mix.  Line cupcake pan with cupcake liners and fill about 3/4 high.  Bake for about 20-25 minutes, then let cool on rack before removing.  Cool completely.

Rose Buttercream

  • 1 lb unsalted butter (4 sticks)
  • 3 cups powdered sugar (more to taste)
  • 3 teaspoons rose water (more to taste)
  • 1 drop pink food coloring

Cream the butter in a stand mixer using the whisk attachment.  Add sugar one cup at a time, starting on a low speed and gradually increasing, allowing the sugar to be whipped completely into the butter.  Add the rose water and pink food coloring to preference.  Enjoy!

Original recipe here and beautiful photos of the cake here!

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