Raspberry Rose Chocolate Cupcakes

Emma

Food Blogger | Recipe Enthusiast🍲
valentine's RASPBERRY ROSE CHOCOLATE CUPCAKES

Indulge in the sweet symphony of Raspberry Rose Chocolate Cupcakes, a delightful dessert crafted for a romantic duo.

These exquisite cupcakes blend the tangy zest of raspberry with the rich, velvety taste of chocolate, crowned with a hint of floral rose essence.

Ideal for special moments, they promise a taste that lingers in your memory, just like a cherished love.

For a delightful pairing, try our Red Velvet Macarons with Cream Cheese Frosting, adding a chic touch to your dessert spread.

Raspberry Rose Chocolate Cupcakes Ingredients

For The Cupcakes:

  • 3 1/2 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 egg white, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

For The Frosting:

  • 4 tablespoons of butter, room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon rosewater
  • 1/2 teaspoon vanilla
  • 1 tablespoon raspberry preserves
  • Red and brown food coloring (start with 3 drops of red and 1 of brown)
valentine's RASPBERRY ROSE CHOCOLATE CUPCAKES recipe

Directions

  1. Prep the Oven and Molds: Preheat oven to 350°F. Line a cupcake tin with molds for 2 cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, sift together sugar, flour, cocoa, espresso powder, and baking soda.
  3. Add Wet Ingredients: Mix in vegetable oil, egg white, milk, and vanilla extract until well combined.
  4. Bake: Fill the molds 2/3 full with batter. Bake for 20 minutes, then cool on a rack.
  5. Prepare Frosting: Beat butter, powdered sugar, rosewater, vanilla, salt, and food coloring until fluffy. Swirl in raspberry preserves.
  6. Frost and Enjoy: Transfer frosting into a piping bag and adorn your cupcakes. Relish with your loved one!

Notes

  • Extra Batter: If you have leftover batter, consider making a mini cupcake as a chef’s treat.
  • Frosting Tips: For a more pronounced rose flavor, adjust the amount of rosewater to your preference.

Nutrition

Each Raspberry Rose Chocolate Cupcake is a decadent treat. Remember, indulgence in moderation is key to a balanced diet.

FAQs

Q: Can I use frozen raspberries? A: Yes, but ensure they are thawed and drained to avoid excess moisture in the preserves.

Q: Is there a vegan alternative for this recipe? A: Absolutely! Substitute the egg white with a flax egg and use vegan butter and milk alternatives.

Indulge in this romantic culinary creation and let the flavors of love, chocolate, and raspberry rose enchant your taste buds.

Print
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valentine's RASPBERRY ROSE CHOCOLATE CUPCAKES

Raspberry Rose Chocolate Cupcakes

Savor the romance with Raspberry Rose Chocolate Cupcakes, a perfect blend of tangy raspberry, rich chocolate, and a hint of floral rose. Ideal for special occasions or a sweet treat for two.

  • Total Time: 35 minutes
  • Yield: 2 cupcakes 1x

Ingredients

Scale

For The Cupcakes:

  • 3 1/2 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 egg white, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

For The Frosting:

  • 4 tablespoons of butter, room temperature
  • 2/3 cup powdered sugar
  • 1 teaspoon rosewater
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon raspberry preserves
  • Red and brown food coloring (3 drops of red, 1 of brown)

Instructions

  1. Preheat oven to 350°F and line a cupcake tin for 2 cupcakes.
  2. In a bowl, sift together sugar, flour, cocoa, espresso powder, and baking soda.
  3. Add vegetable oil, egg white, milk, and vanilla. Mix well.
  4. Pour batter into molds, filling 2/3 full. Bake for 20 minutes. Let cool.
  5. For frosting, beat butter, sugar, rosewater, vanilla, salt, and coloring until fluffy. Swirl in preserves.
  6. Frost cupcakes and enjoy.

Notes

  • Substitute rosewater with more vanilla for a milder rose flavor.
  • Vegan alternatives available for egg white and butter.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 350 (approx.)
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 15mg

Keywords: Raspberry Cupcakes, Rose Flavor, Romantic Dessert, Chocolate Treat

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