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? 🙂
PrintRaspberry Rose Chocolate Cupcakes for Two
- 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!
6 comments
HMB
A great way to get raspberry color and flavor in frosting is to use freeze-dried berries powdered in a spice grinder.
Caroline
Can the recipe be multiplied for a dozen of these beauties?
Sarah | Broma Bakery
I’ve never tried it but you could definitely give it a go! Sometimes when you drastically increase or decrease recipes the ratios can become funny.
To make it a little less work for you, you could always go off another chocolate cupcake recipe (I’ve linked some below):
https://bromabakery.com/2016/09/chocolate-brownie-birthdya-cupcakes-recipe.html
https://bromabakery.com/2012/10/halloween-special-chocolate-spiderweb.html
https://bromabakery.com/2015/01/chocolate-stout-cupcakes.html
Hope this helps!
Laura | Tutti Dolci
Gorgeous cupcakes, the raspberry rose buttercream is the prettiest!
Sarah | Broma Bakery
What a sweet thing to say! Thank you 🙂
Haley Hansen
They’re so pretty!! That frosting swirl – I can’t stop staring!