- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 mins
- Yield: 2 cupcakes 1x
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 mins
- Yield: 2 cupcakes 1x
Scale:
- 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
- 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!
Leave a comment and rate this recipe!
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!!!!!!!!!!!!!!!
★★★★★
They’re so pretty!! That frosting swirl – I can’t stop staring!