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.
Alex and I celebrated our wedding anniversary by dining out at our favorite restaurant, a walk along the waterfront in Old Sacramento with a handful of rose water chocolate cupcakes. I was not surprised that his answer was chocolate cupcakes when I asked what kind of desserts he wanted for our special day. Much as he loves chocolate, these rose water chocolate cupcakes have become one of his chocolatey obsessions. And I don’t mind bringing them on here to share with you.
ROSE WATER CHOCOLATE CUPCAKES
These rose water chocolate cupcakes are moist and decadent chocolate cupcakes that are topped with rose water buttercream frosting. These chocolate cupcakes have a deep chocolatey flavor. In fact, they’re my favorite chocolate cupcakes, and they turn out perfect every single time. I’ve been using this recipe for years like these Black Forest Cupcakes or Mocha Cupcakes so you can count on my word.
WHAT IS ROSE WATER
Some of you may be wondering what rose water is. It’s a flavored water made by steeping rose petals in water. Because of its beautiful scent and great effects, it has become a popular flavor and has been used for cuisine, medical and cosmetics purposes. I usually buy rose water at Bevmo or Wholefoods, but you can buy it in other grocery stores or online.
HOW MUCH ROSE WATER SHOULD YOU USE?
Since rose water is used as a flavor extract in cooking or baking, you will not like it either if it’s too little or too overpowering. Therefore, I highly recommend you test it out to see what amount tastes right for you. Start with one teaspoon at a time to the frosting, taste it and add more until it suits your taste. Just remember, once you’ve added too much, you can’t take it back. Therefore, it’s easier to start with too little because you always can add more.
Different brands have different strengths of flavor, so it’s good you can find a brand you are comfortable using and sticking with it. This is my go to rose water brand and I’ve been using it for years.
HOW TO MAKE ROSE WATER BUTTERCREAM FROSTING
Before going any further in this steep, make sure your butter and heavy cream sit at room temperature.
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 and beat until combined and smooth. Add more rose water, one teaspoon at a time as desired, 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 scoop. Then, use an offset spatula or a rubber spatula to spread the frosting to the edge of the liner. Garnish with some sprinkles as desired.
I hope you’ll make this recipe and love it as much as I do! It’s quick and easy and makes 12 cupcakes, which means you can spread the happiness to many people! If you do bake it, make sure to take a photo and tag me on Instagram so I can see it!
More Chocolatey Sweets You’ll Love:
Rose Water Chocolate Cupcakes
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
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.