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 minutesminutes
Cook Time 22 minutesminutes
Total Time 1 hourhour7 minutesminutes
Servings 18
Calories 261kcal
Author Erica
Ingredients
Strawberry Filling
2cupsstrawberrieshalved
½cupgranulated sugar
1tablespoonwarm water
2teaspoonscornstarch
Dark Chocolate Rose Cupcakes
¼cupunsalted butterroom temperature
1cupgranulated sugar
2ouncesdark chocolate
2large eggsroom temperature
2large egg yolksroom temperature
½cupplus 1 tablespoon coconut oil
2teaspoonsvanilla extract
1tablespoonrose water
⅓cupsour cream or Greek yogurt
1cupall-purpose flour
½teaspoonsalt
½teaspoonbaking soda
½cupdark chocolate cocoa powder
1tablespoonespresso powder
½cupwater
Champagne Italian Meringue Buttercream
1recipe Italian Meringue Buttercream
¼champagneroom temperature
Instructions
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.