Raspberry Rose Chocolate Cupcakes perfectly portioned for one for you and one for your boo.
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.
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.
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.
Anywho. Go make these for your boo-thang this Valentine’s Day. Or just for yourself, because who’s to judge? 🙂
red and brown food coloring, for color! (I started with 3 of red and 1 of brown)
Instructions
For the cupcakes
Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.
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.
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.
Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
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.
Transfer the frosting into an icing bag with your preferred tip. Frost your cupcakes and enjoy with your boo!
Made these cupcakes today and they are excellent; they hit the spot. Rare to find recipes for such small amounts so it is much appreciated. I did not make the frosting since I already had some Italian buttercream frosting already made. What I was really hoping for from the recipe was a good go-to chocolate cupcake and this meets the brief! Great chocolate flavor; nice texture. My only change was to lighten up the sugar amount to a little less than 3 TB and add a tiny pinch of salt. Thanks for this recipe — will eventually try the frosting recipe too….
I love the idea of these (so cute)! But we didn’t love it. I did convert to make a dozen, so that may have been part of the issue. If I try it again I’ll stick to only making two, cut down the baking time, and leave out the rose and add lemon juice instead to the frosting.
Hi Tia! I’m so sorry to hear these fell flat for you! I’m not surprised that these didn’t work when x6 the recipe because recipes can get very weird when scaling up or down by that much. Next time I would try using a chocolate cupcake recipe for 24 cupcakes and cutting that in half instead!
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.
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.
Leave a comment and rate this recipe!
Made these cupcakes today and they are excellent; they hit the spot. Rare to find recipes for such small amounts so it is much appreciated. I did not make the frosting since I already had some Italian buttercream frosting already made. What I was really hoping for from the recipe was a good go-to chocolate cupcake and this meets the brief! Great chocolate flavor; nice texture. My only change was to lighten up the sugar amount to a little less than 3 TB and add a tiny pinch of salt. Thanks for this recipe — will eventually try the frosting recipe too….
★★★★★
I love the idea of these (so cute)! But we didn’t love it. I did convert to make a dozen, so that may have been part of the issue. If I try it again I’ll stick to only making two, cut down the baking time, and leave out the rose and add lemon juice instead to the frosting.
★★
Hi Tia! I’m so sorry to hear these fell flat for you! I’m not surprised that these didn’t work when x6 the recipe because recipes can get very weird when scaling up or down by that much. Next time I would try using a chocolate cupcake recipe for 24 cupcakes and cutting that in half instead!
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.
★★★★★
Hey Deborah! This makes me SO happy to hear 🙂 Hope you enjoy these again this year!
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.
★★★★★
Hi Matt! YAY! I’m so happy to hear you enjoyed these cupcakes for two!
Made these for my bday – ITS TOMOZ!!!!!!! They r the best!!!!!!!!!!!!!!!
★★★★★