Chocolate Rose Cupcakes

Happy Valentine’s Day! Have I ever told you you’re my favorite? Because you are. Yes, you. (All those other people reading this think I’m pointing at them, but it’s definitely you.) In this season where we celebrate love and friendship, I’d be remiss if I didn’t take a second to thank you for reading, and commenting, and reaching out via email, messages, tweets, and other newfangled technology—I am so appreciative of this community, and I don’t think I say it enough. So here’s a great big sugar-sprinkled thank you, with a drizzle of hot fudge on top.

PS: You look lovely today. Just thought you should know.

Chocolate Rose Cupcakes | SugarHero.com

The Valentine’s celebration has been on in full force lately—we’ve had chocolate, and red velvet cake, and heart-shaped goodies as far as the eye can see. What other traditions could possibly be left?

Chocolate Rose Cupcakes | SugarHero.com

 

Riiiiiight, the flowers! I’m too practical (some might say heartless) to be a big fan of roses as gifts—I’d  rather Jason take that money and buy me something that won’t die in a week. But that doesn’t mean I’m opposed to gifting myself a bunch of these edible rose cupcakes. Sistas are doing it for themselves! And by “it,” I mean “baking chocolate-rose cupcakes and frosting them with rose-vanilla bean buttercream and topping them with edible white chocolate roses.” And that is why I usually just say “it.”

Chocolate Rose Cupcakes | SugarHero.com

I’ve been thinking about adding rose water to chocolate cake ever since I read about this Chocolate Cranberry Cake on Brave Tart. Stella added a bit of rose water in addition to cranberry juice to a chocolate cake, and it just sounded like the most dreamy combination. The rose flavor in these cupcakes is subtle, and if you’re not looking for it you might not even notice it—but when you do notice it, you’ll appreciate how it rounds and smooths out the chocolate flavor.

Never satisfied with subtlety, I topped the chocolate-rose cupcakes with a rose and vanilla bean-flavored Swiss meringue buttercream in bright swirls of pink and burgundy. Roses and vanilla work so well together, and instead of clashing, their floral flavors blend and balance the dark, bittersweet cupcake.

How to Make Chocolate Roses | SugarHero.com

But let’s talk about the real showpiece of these cupcakes, the edible white chocolate rose on top. They’re made with something called “chocolate plastic,” which is literally just chocolate and corn syrup mixed together. It couldn’t be easier to make! You could also make them with fondant or gumpaste, but I think that the white chocolate plastic has the best flavor of three, so this is one decorative topper that people might actually want to eat. (That doesn’t happen very often in the realm of fondant decorations.)

They’re not too tricky to make, although the first few might be a little “unique” as you get comfortable with the technique and learn what works best for you. Any truly tragic specimens can just be re-rolled, though, so there’s no downside in experimenting and giving them a try! I do recommend making them a day or two ahead of time, to give them time to firm up so they keep their shape on the cupcakes.

Chocolate Rose Cupcakes | SugarHero.com

Have a wonderful and sweet holiday! Air kisses all around!


Chocolate Rose Cupcakes
 
Romantic Chocolate Rose Cupcakes are the perfect dessert for Valentine's Day, or any special occasion!
Author:
Serves: 16
Ingredients
For the Chocolate Rose Cupcakes:
  • 1¾ cups (7.8 oz) all-purpose flour
  • 1 cup (3 oz) good-quality cocoa powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk, at room temperature
  • ½ cup full-fat sour cream, at room temperature
  • 2 tbsp water
  • 6 oz butter, at room temperature
  • ⅔ cup (4.75 oz) granulated sugar
  • ⅔ cup (5 oz) lightly packed brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp rose water
For the Rose Buttercream:
  • 14 oz (2 cups) granulated sugar
  • 9 egg whites, room temperature
  • 1 lb butter, softened but still cool
  • pinch salt
  • 2 tsp vanilla paste or 1½ tbsp vanilla extract
  • 2-3 tbsp rose water, to taste
  • Pink, red, or burgundy food coloring
For the White Chocolate Roses: (made 1-2 days in advance)
  • 8 oz white chocolate, finely chopped
  • 2¼ oz (1/4 cup) light corn syrup
Instructions
To Make the Chocolate Rose Cupcakes:
  1. Preheat the oven to 350 F. Line 16-18 cupcake cavities with paper liners. (If you’re not using the large rose liners, you might get up to 18 cupcakes from this recipe.)
  2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl or large mixing cup, whisk together the buttermilk, sour cream, and water.
  3. In the bowl of a large stand mixer fitted with a paddle attachment, beat together the butter and sugars until they’re light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract and rose water.
  4. With the mixer running on low speed, add a third of the dry ingredients. When it’s mostly mixed in, add half of the liquid ingredients. Continue to alternate adding drys and liquids, ending with the dry ingredients. When the drys are almost all mixed in and only a few streaks of flour remain, stop the mixer and finish mixing by hand with a spatula. Scrape down the bottom and sides of the bowl.
  5. Scoop the batter into the lined cupcake pans. Bake in the preheated oven for 20-23 minutes, until the tops of the cupcakes spring back when lightly pressed. Cool completely.
To Make the Rose Buttercream:
  1. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
  2. Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
  3. Beat the whites on medium-high speed until they are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 10-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again.
  4. Add the salt, vanilla paste, and 2 tbsp rose water, and mix until well-blended. Taste the buttercream and add more rose water or vanilla paste if desired. Add any food colorings you’d like—to get the multicolored effect I did, divide the buttercream into two or three batches and color them different shades of pink and burgundy.
  5. The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it’s been chilled, let it sit at room temperature until it softens, then re-whip it to get the fluffy texture back before you use it.
  6. To assemble the cupcakes, fit a large pastry bag with an open star tip. Fill it with the buttercream—if you’re using different shades of frosting, spread equal amounts of the different colors along the sides of the bag, so that they all squeeze out at the same time. Pipe a large swirl of frosting on top of each cupcake, and top with a white chocolate rose. Store the cupcakes in an airtight container at room temperature, and enjoy within 3-4 days.
To Make the White Chocolate Roses: (1-2 days in advance)
  1. Place the white chocolate in a microwave-safe bowl, and microwave the chocolate until melted, stirring after every 30 seconds to avoid overheating the chocolate. Remove the melted chocolate from the microwave, and stir until smooth. Add the corn syrup and stir until the mixture is thoroughly combined. It will get thicker.
  2. Spoon the chocolate onto a large sheet of plastic wrap, and wrap it securely. Allow the chocolate to cool and solidify at room temperature, for at least 6 hours or overnight.
  3. Dust your hands and work surface with powdered sugar, and knead the hardened chocolate until smooth and pliable. If it’s very hard, microwave it in short 5-second bursts until it becomes soft enough to work with, but don’t overheat it, or it will be too soft to roll and shape.
  4. Work with half of the batch of chocolate at a time, and keep the other half well-wrapped to prevent drying. Dust a rolling pin with powdered sugar and roll the chocolate out into a very thin layer, less than ⅛” thick. Use a small (1 or 1½”) round cutter to cut circles from the chocolate. For one full-sized rose, you will need nine circles, and for rosebuds, you will need 4-5. The size of the circle cutter determines the size of your finished rose. A 1.5” cutter will yield a full-sized rose that is approximately 3” wide.
  5. Begin by forming the center of your rose: take one of the cut circles and roll it into a cylinder. Leave a small hole at the top of the cylinder. Take another circle, and use your fingers to flatten one end of it until it is paper-thin. This will be the top of the petal, and it helps give the rose a more delicate look. Wrap your petal around the cylinder, making the top of the petal level with the top of the cylinder, pressing it at the bottom to adhere the chocolate.
  6. Thin out the edge of another circle to add a second petal to your blossoming rose. The trick to getting a lifelike rose is to slip the second petal underneath the edge of the first one. Add a third petal whose edge starts just under the second one to complete the first layer of petals. If you want to make a rosebud, your flower is now complete. To make a full rose, continue adding pedals, thinning the top edges as before, and sliding the edge of each new petal under the previous one as with the first layer. Curl the outer petals back slightly to make your rose bloom. Pinch off any extra chocolate at the base of the flower, and re-roll it with the scraps to create more roses.
  7. Allow the roses to sit at room temperature and dry for 24 hours. Once set, they can be stored in an airtight container indefinitely.
Notes
Notes: Rose water can be found in the Middle Eastern aisle of many large supermarkets, and it is also available on Amazon.

This cupcake recipe is adapted from Barefoot Contessa at Home by Ina Garten. The white chocolate roses recipe and instructions are from my About.com Candy page.


If you are looking for the cupcake liners I used, find them here:
Wilton Red Rose Petal Baking Cups
[Note that after baking, the red color will be less visible, so I doubled up on the liners so that the color would still be bright.]

This post contains Amazon affiliate links. For more information, see my Affiliate and Advertising Policy.

39 Responses to Chocolate Rose Cupcakes
  1. Danguole says:

    Chocolate plastic! Now I’ve heard everything. What will you school me on next?

    Also, thank YOU for such a lovely site and all the work you put into it. You are so rad-tastic. (And excuse me while I cancel your flower delivery–ooops, next time I will know!)

    • Elizabeth says:

      I hesitated to call it chocolate plastic, because it sounds so wrong (but tastes so right.) You are the best! In lieu of flowers I will accept chocolate, gift cards, or funny lip-syncing youtube videos. <3

  2. Thanks God I’m finally able to go into your blog! It the page wouldn’t load for me for days aahhhhhh :–(
    So glad I didn’t miss these. They look beyond beautiful. You’re so talented, girl! How do you always get to make food this pretty? I’m in awe!
    Have a wonderful weekend <3

    • Elizabeth says:

      Oh no!! I wonder what happened? Do you think it was on my end, or were you have trouble with other sites? So glad it’s finally working for you again–I’ve missed you! :)

  3. Jill says:

    Beautiful! I wish I was chomping into one right now. Happy Valentine’s Day!

  4. You seriously make the most delicious looking cupcakes! You are so talented! I have one heck of a time making a buttercream rose, but I think these look a little easier.

    • Elizabeth says:

      Thanks Miranda! And I do think these might be easier than BC roses–probably not as fast, but simpler to master for sure. Let me know if you give them a try!

  5. Johlene says:

    These are beyond beautiful!! I love the taste f modeling chocolate (that is the name I know..). I love that you used rose water, I watched a video the way the day how to make it 😉 because I don’t think we can get it here… I agree with all the comments above! Thanks for all your hard work but even more for he kind of person you are!! xoxo

    • Johlene says:

      Sorry for the spelling mistakes..blame it on the spell checker on my phone!!

    • Elizabeth says:

      I’ve heard it called modeling chocolate, but when I was taught it was “chocolate plastic” and that’s a hard habit to break. But your version definitely sounds more appetizing! It’s a shame rose water isn’t available to you (I’m obsessed!) but hopefully it’s not too hard to make, so you can enjoy some rose-flavored desserts!

  6. These are insanely beautiful!

  7. I’ve said it before and I’ll say it again. You are a wizard. I’m kind of disappointed that you haven’t come clean to me about it yet.

    • Elizabeth says:

      Sorry, Sarah, but we’re not allowed to reveal our secrets to Muggles. (Or are Harry Potter references totally over? I can’t keep track of what the kids are into these days.) Thanks friend! xo

  8. Liz says:

    You must be the most pinable blogger I visit!! Another gorgeous dessert. And now I have to make white chocolate plastic :)

    • Elizabeth says:

      Oh my gosh, you know that the phrase “most pinnable blogger” had my heart doing a little pitter-patter. That’s music to a blogger’s ears! Thanks so much, Liz. And YES, give the white chocolate plastic a try–I think you’ll be addicted! You can use it like fondant and also cover cakes with it, although it’s a little less forgiving.

  9. Those roses are gorgeous! I’ve tried working with modeling chocolate before, and everything I made looked like an amoeba. You’re such a pro!

  10. Ok…so, these are insanely gorgeous. Happy belated Valentine’s Day to you!

    • Elizabeth says:

      Thanks Maggie! Every day should be Valentine’s Day in our hearts, right? Or something like that? (Or is that just a lie the greeting card companies told me?)

  11. Dina says:

    they are gorgeous. you’re so artistic!

  12. So so pretty. And you know? I’d be totally happy eating just the chocolate plastic roses. Go figure. I like eating plastic. ;)

  13. What a talented pair of hands you have! Amazing looking cupcake!

  14. Pinned :) I love those cupcakes!! And I love the idea of the chocolate roses!! I never was a big fan of fondants so thanks a lot for sharing this recipe!

    • Elizabeth says:

      Thanks, Margo! I think you’ll LOVE the chocolate plastic–it’s not as easy to work with as fondant (if you want to cover cakes) but there is no comparison with the taste!

  15. Dear Elizabeth, I hope you can help me… I was trying to do those fantastic chocolate roses but I have a problem with the corn syrup…I live in Switzerland and I can’t find it anywhere…tried to do my own syrup but didn’t work out too good…Do you have any idea how I could substitute the corn syrup? Thanks a million!!!

    • Elizabeth says:

      Hi Margo, Do you have access to glucose syrup? That should be a good substitute for corn syrup. You can also try using golden syrup. I haven’t tried golden syrup myself but my guess is that it should work–it might add a stronger flavor and a more golden color to the chocolate plastic, though!

  16. Michele says:

    These are beautiful! I can’t wait to try this! What did you use to make the circles? Thank you for the post!

  17. Pam says:

    just gorgeous and thank u for sharing. Please share the technique of applying the buttercream..did u begin on the inside or outside and is this design a double layer?

    • Elizabeth says:

      Thanks Pam! It is a double layer–I start at the outside of the cupcake and make one spiral into the center, then do a second layer, swirling up to the top. Hope that makes sense!

  18. […] start with a stunning cupcake from Sugar Hero – Chocolate Rose Cupcakes (pictured above). She makes them look so […]

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Oh Hello There
Don't Be A Stranger
Take Me Home Tonight
Hey sugar heroes!
My candy cookbook is available now from:

Amazon
Barnes & Noble
IndieBound
Amazing Holiday Desserts