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Rose Water Chocolate Cupcakes

Rich and moist chocolate cupcakes topped with silky creamy buttercream with a floral note from rose water. A dessert that combines flower, sweetness and good time in one bite.
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Course: Dessert
Keyword: Chocolate Cake, Chocolate Cake Recipe, Chocolate Cupcakes, Rose Water Chocolate Cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 10 minutes
Total Time: 1 hour
Servings: 12

Ingredients

For Chocolate Cupcakes

  • 1 cup (130g) all-purpose flour, sifted
  • 1/3 cup (35g) unsweetened cocoa powder, sifted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1/3 cup (80ml) vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) boiling water
  • 1 teaspoon instant espresso powder

For Rose Water Buttercream Frosting

  • 1/2 cup (1 stick/113g) unsalted butter, at room temperature
  • 1 cup (110g) powdered sugar, sifted 
  • 1 1/2 teaspoon rose water
  • 2 tablespoons (30ml) heavy cream, at room temperature

Instructions

To Make Chocolate Cupcake

  • Preheat an oven to 350°F/175°C. Line 12 muffin cups with liner papers.
  • In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract until combined. Slowly add the wet mixture into the dry mixture and mix just until combined.
  • In a different cup, add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl and stir to combine. Keep whisking until the batter is fully combined and smooth.
  • Evenly distribute your batter between the cupcake liners, filling no more than 3/4 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes then transfer them to a cooling rack to cool completely.

To Make Rose Water Buttercream Frosting

  • In the bowl of a stand mixer (or handheld mixer) fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Add powdered sugar and beat well until smooth. Add heavy cream and rose water, one teaspoon at a time and beat until combined and smooth. Add more rose water if needed, until it suits your taste and beat until completely smooth and fluffy. The buttercream at this time is light and thick enough to pipe.
  • Once the cupcakes have cooled, add 1 scoop of buttercream frosting onto each cupcake using an ice cream scooper. Then, use an offset spatula or a rubber spatula to spread the frosting all the way to the edge of the liner. Garnish with some sprinkles as desired. Enjoy!
  • Store cupcakes in an airtight container in the fridge for up to 3 days.
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