Champagne and Roses Cupcakes

Champagne and Roses Cupcakes

Valentine's Day wrapped up in a sweet dessert: dark chocolate rose cupcakes, strawberries, and bubbly are what make these Champagne and Roses Cupcakes come to life!
Course Dessert
Cuisine American
Keyword champagne and roses cupcakes
Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings 18
Calories 261
Author Erica


Strawberry Filling

  • 2 cups strawberries halved
  • 1/2 cup granulated sugar
  • 1 tablespoon warm water
  • 2 teaspoons cornstarch

Dark Chocolate Rose Cupcakes

  • 1/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 ounces dark chocolate
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1/2 cup plus 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon rose water
  • 1/3 cup sour cream or Greek yogurt
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup dark chocolate cocoa powder
  • 1 tablespoon espresso powder
  • 1/2 cup water

Champagne Italian Meringue Buttercream

  • 1 recipe Italian Meringue Buttercream
  • 1/4 champagne room temperature


Strawberry Filling

  • Place strawberries in a small saucepan over medium heat.
  • Stir constantly to allow the strawberry juices to release (about 4-5 minutes), then add the sugar and cornstarch/water. Stir an additional 3-4 minutes until mixture thicken slightly.
  • Remove from heat and allow to cool to room temperature.

Dark Chocolate Rose Cupcakes

  • Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
  • In the bowl of a stand mixer fitted with a paddle, beat butter and sugar until fully combined.
  • Add chocolate to a small bowl and melt in 30 second bursts in the microwave.
  • When the melted chocolate is cool to the touch, add it to the butter mixture; mix until just combined.
  • Add in eggs and egg yolks one at a time, until just combined.
  • Mix in oil, vanilla, rose water, and sour cream/Greek yogurt until just combined.
  • In a medium bowl, add flour, salt, baking soda, cocoa and espresso powder, and whisk to combine.
  • Add flour mixture to wet ingredients in three additions, mixing until just combined with each addition.
  • Mix in water until just combined, being sure not to overmix.
  • Fill cupcake liners ⅔ full and put in the oven, dropping the temperature to 325 degrees F after closing the oven door.
  • Check at 20 minutes using a toothpick inserted into the center of a cupcake. If it doesn't come out clean, check back at 22 minutes.
  • Immediately remove cupcakes from the muffin tin and place on a cooling rack to cool to room temperature.
  • Cut a 1x1 inch hole in each cupcake, and spoon the cooled strawberry filling in each one.

Champagne Italian Meringue Buttercream

  • Make a batch of Italian Meringue Buttercream, replacing the 1 teaspoon of vanilla extract the original recipe calls for for champagne.
  • Pipe buttercream on cupcakes as desired and garnish with Strawberry Roses.


Cupcake recipe adapted from Cupcake Project.
Icing recipe adapted from Whisk-Kid.


Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 128mg | Fiber: 2g | Sugar: 22g