Description
Raspberry Rose Chocolate Cupcakes are a delightful fusion of flavors that will elevate any dessert table. These moist chocolate cupcakes are infused with the aromatic essence of rosewater and studded with fresh raspberries, making them a perfect treat for celebrations or a sweet indulgence at home. The luscious raspberry frosting adds a vibrant touch, creating an irresistible dessert that looks as good as it tastes. Whether served at a tea party or enjoyed on a cozy afternoon, these cupcakes are sure to impress.
Ingredients
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
⅓ cup whole milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon rosewater
1 cup fresh raspberries
Instructions
Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
In one bowl, whisk together all dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, mix wet ingredients: milk, oil, eggs, vanilla extract, and rosewater.
Gradually combine wet and dry mixtures until just blended; fold in raspberries gently.
Fill liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
Cool completely before frosting with raspberry buttercream.
Notes
For added flavor depth, consider incorporating lemon zest.
Experiment with gluten-free flour alternatives for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210
- Sugar: 15g
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Protein: 3g