Name: Chocolate Rose Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup sugar; 1/4 cup oil; 1 egg; 1 tsp vanilla; 3/4 tsp baking powder; 3/4 tsp baking soda; 1/2 cup dark cocoa powder; 1 cup flour; 1/2 cup buttermilk; 1/4 cup boiling water or coffee; 1 stick butter, softened; 2/3 cup cocoa; 3 cups powdered sugar; 1/3 cup heavy cream; 1 tsp vanilla; 1/4 tsp rose extract

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This easy chocolate cupcake recipe is close to my heart! Super moist chocolate cupcakes with creamy chocolate buttercream with a hint of rose. The ultimate chocolate indulgence!

If you like chocolate cupcakes and frosting, then you’d love my Dulce de leche filled chocolate cupcakes, Chocolate Blackberry Thyme Cupcakes, and my Caramel Pretzel Pecan Brownie Chocolate Cupcakes. These homemade chocolate cupcakes are so delicious!

Make this easy Valentine’s dessert for the ones you love!

What are chocolate cupcakes?

A chocolate cupcake is a small cake made with chocolate and ingredients like flour, sugar, butter or oil, eggs, milk and a leavening agent. They are designed to serve one person, which may be baked in a small thin paper or aluminum cup.

Chocolate cupcakes came from a 1796 cookbook called American Cookery. The first mention of a dessert with the qualities of a cupcake was found in this book, and have since grown into a worldwide craze and dessert staple. The first time the term “cupcake” was used was in 1828.

What are some of the ingredients used in these homemade chocolate Rose cupcakes?

Sugar- I use granulated sugar for the cupcakes and powdered sugar for the frosting.

Oil- oil actually makes the cupcakes more moist than using all butter.

Vanilla- even though these are chocolate cupcakes, you still need a little vanilla for the flavor

Cocoa Powder- you can use any type of cocoa powder, but I like using a dark cocoa powder like Hershey’s Special Dark to give the cupcakes a dark color and richer flavor. You can also use Dutched Process Cocoa for a darker cupcake.

Flour- all purpose flour is used in the recipe.

Buttermilk- buttermilk also adds to the softness and tenderness of the cupcake.

Coffee- a bit of hot coffee or boiling water is added at the end to make the cocoa bloom in the recipe.

Rose Extract- rose extract gives the frosting a slight rise flavor.

How are the Chocolate Rose Cupcakes made?

Here’s how to make chocolate cupcakes at home. Beat the eggs with granulated sugar and for 3-4 minutes until the mixture is fluffy. Beating them for a while adds air and helps with the cake rising.

Add the oil, and buttermilk and mix. The oil and buttermilk make the cupcake texture soft and moist.

Add the dry ingredients including the cocoa powder and mix until the ingredients are fully incorporated.

Stir in the coffee or the boiling water. Use a cookie scoop to fill each muffin well 1/2- 2/3 the way full. You don’t want to add too much batter to the cupcake liners because the cake with bake and flow over the tops.

Bake 15-20 minutes. Cool on a wire rack.

How is the Chocolate Rose frosting made?

To make the frosting, add the softened butter and cocoa to a stand mixer and beat until fluffy. Alternately add powdered sugar and heavy cream, beating to spreading consistency. If the frosting seems too stiff, add small amount additional heavy cream or milk to loosen the frosting up a bit.

Stir in vanilla and rose extracts.

How are the Chocolate Rose Cupcakes decorated?

To decorate these easy chocolate cupcakes, add frosting to a piping bag with a large star tip. I used a Wilton Open Star Tip 1M. Pipe frosting high on top of each cupcake and top the cupcakes with a Valentine’s chocolate and crushed dried rose petals if you want to.

Frequently Asked Questions

How long do chocolate cupcakes last?

Frosted cupcakes will stay fresh in an airtight container for 3 to 4 days at room temperature. You can also store them in the refrigerator, but cupcakes stored in a refrigerator will dry out faster.

Can chocolate cupcakes be frozen?

Yes, you can put unfrosted cupcakes in the freezer. Arrange them in a single layer in an airtight container and store them for up to 3 months.

Why are my chocolate cupcakes sinking?

Too much air in the cake batter can cause your cupcakes to collapse because it simply can’t hold onto all that air. Overbeating can also add too much additional air and/or large air bubbles which the cupcakes can’t support, causing it to collapse in the oven.

Tips for making the recipe

If you don’t have a piping tip, you can still pipe the frosting without it. You can cut off about 1/2 inch of the tip of the bag and swirl the frosting on top.
I like to use vegetable or olive oil for the cupcakes because it makes the cake softer and more moist. But if you prefer to use butter, just substitute the same amount of butter for the oil in the recipe, 1/4 cup.

Here are other great Valentine’s Day dessert recipes:

Red Velvet Blood Orange Bundt Cake

Dark Chocolate Raspberry Layered Brownies

Chocolate Covered Strawberries

Cherry Cheese Pie

Chocolate Raspberry Cake Truffles

Chocolate Mini Bundt Cakes with Rose Chocolate Ganache

Vanilla Cupcakes with Roses and Pink Chocolate Macarons