Raspberry Rose Chocolate Cupcakes for Two

Cakes & Cupcakes
January 22, 2019
Cakes & Cupcakes
January 22, 2019

Raspberry Rose Chocolate Cupcakes for Two

Raspberry Rose Chocolate Cupcakes perfectly portioned for one for you and one for your boo.  Today’s post is short and

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Raspberry Rose Chocolate Cupcakes for Two

Raspberry Rose Chocolate Cupcakes for Two: one for you, one for your boo. Or two for you, because no one is judging here!

Raspberry Rose Chocolate Cupcakes perfectly portioned for one for you and one for your boo. 

Raspberry Rose Chocolate Cupcakes for Two: one for you, one for your boo. Or two for you, because no one is judging here!

Today’s post is short and sweet, just like these darling little chocolate cupcakes for two.

I have to say, I can’t stand heart-shaped Valentine’s Day desserts. So this year I thought how about instead of heart shaped chocolate and heart shaped candy and heart shaped everything ever, I make something that is just the right size for you and your honey?

And thus, these Raspberry Rose Chocolate Cupcakes for two were born.

Raspberry Rose Chocolate Cupcakes for Two: one for you, one for your boo. Or two for you, because no one is judging here!

They actually make two and a half cupcakes because there’s a tiiiiny extra batter, but that just means you have a little snack to nosh on while you frost your couple-a-cupcakes.

Raspberry Rose Chocolate Cupcakes for Two: one for you, one for your boo. Or two for you, because no one is judging here!

And the raspberry rose buttercream is something else. I used rosewater for flavoring, red and brown food coloring for that rich raspberry color, and raspberry jam for an added fruitiness.

It is just delightful.

Raspberry Rose Chocolate Cupcakes for Two: one for you, one for your boo. Or two for you, because no one is judging here!

Anywho. Go make these for your boo-thang this Valentine’s Day. Or just for yourself, because who’s to judge? 🙂

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Raspberry Rose Chocolate Cupcakes for Two

5 from 3 reviews
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 mins
  • Yield: 2 cupcakes 1x
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 mins
  • Yield: 2 cupcakes 1x
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 mins
  • Yield: 2 cupcakes 1x

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 tablespoon 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, for color! (I started with 3 of red and 1 of brown)

Instructions

For the cupcakes

  1. Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.
  2. In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.
  3. Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.
  4. Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
  5. While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and food coloring in a medium bowl with hand mixer. Whisk until everything comes together and the frosting becomes light and fluffy. Spoon in the raspberry preserves, swirling around only once. It won’t look mixed enough, but once you put the frosting in a piping bag and then pipe onto the cupcakes it will naturally swirl more.
  6. Transfer the frosting into an icing bag with your preferred tip. Frost your cupcakes and enjoy with your  boo!

— STILL HUNGRY? —

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  1. I made these last year for Valentine’s Day, I’ve been excited to make them again this year. When I made them the first time, I was on an island in the Bahamas with limited supplies. I had homemade strawberry jam I had brought from home and used that as a substitute for raspberry jam. No rosewater on the island but the frosting was still delicious. Using jam to flavor the frosting was genius, Sarah. Thanks for this recipe.

  2. This was so delicious. I love all things raspberry and this really worked well with the chocolate. I particularly enjoyed that it only made two so we didn’t have to worry about overindulging.