It’s a week away from Valentine’s Day so I’ve been making some time to try out some Valentine’s Day dessert ideas.
I love using my rose muffin pan this time of year. I’ve previously made red velvet roses, which came out beautifully and would also be perfect for Valentine’s Day, but this weekend I chose to make chocolate roses because the BF loves chocolate and isn’t a fan of red velvet.
There’s quite a few chocolate cupcake recipes on my to-do list to try but this weekend I stuck to one I’ve used before with a lot of success. These cupcakes come out very light and moist.
They did stick to the pan a little more than I would have liked. It may have been because I took the cupcakes out earlier than usual, so they were just barely done or it may have been the recipe itself, I’m not sure.
Chocolate Cupcake Roses (usingHershey’s Perfectly Chocolate Chocolate Cake recipe)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease rose muffin pan or line cupcake pan with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.
3. Fill cups 2/3 full with batter. Bake 22 to 25 minutes.