Chocolate Rose Cupcakes
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 are 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
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Heat oven to 350°F. Grease rose muffin pan or line cupcake pan with cupcake liners.
- 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. Fill cups 2/3 full with batter.
- Bake 22 to 25 minutes.
I love when you post recipes using this rose pan. the first time I came across your blog was from one of these posts.. I think I came across it on tastespotting or one of those websites! I have a pan similar to this, but it makes different shaped flowers – I’ve only used it once! Every time you use it, I vow to myself to use it soon… but I never do. This time I really will!
Which pan do you have? I don’t think I’ve seen it before. I’m intrigued.