Make Ahead

Chocolate Cupcakes with Rose Vanilla Buttercream

by:
April  9, 2013
0
0 Ratings
Chocolate Cupcakes with Rose Vanilla Buttercream
  • Serves 12
Author Notes

Chocolate cupcake is nice and moist, very chocolatey, light, rose jam inside makes them even more intense in flavour and moist. You don't need to put much jam, as even little amount spreads through the entire centre of each cupcake. And then this heavenly vanilla rose buttercream. Everyone who tried them found them delicious —Olgalina

What You'll Need
Ingredients
  • Cupcakes
  • 3/4 cup sugar
  • 2 cups AP flour
  • 5 tablespoons cocoa powder
  • 0.35 ounces baking powder
  • 0,5 teaspoons salt
  • 4 tablespoons vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup boiling water
  • Swiss Meringue Buttercream
  • 4 large egg whites
  • 1 1/4 cups sugar
  • 1 teaspoon butter
  • vanilla
  • 2-3 tablespoons rose jam + more for filling
  • red and yellow food color
Directions
  1. Mix all dry ingredients, add wet ingredients, stir everything well in the end add boiling water and mix until you get no more lumps
  2. Preheat oven to 175C. Place square pieces of baking paper into each muffin tin (12). Divide the dough between them, don't fill them to the edge. Bake 18 minutes. Let them cool completely.
  3. Place egg whites and sugar into metal bowl over large pan with boiling water. Start whipping it until all the sugar is melted. It will take just a couple of minutes. Check the consistency with your fingers. It should be smooth. Set aside and continue whipping until you get stiff glossy peaks. probably around 10 minutes.
  4. Place your whipped egg whites into the fridge for a short while for them to bee cool before adding butter. Start whipping on medium speed and add 1 table spoon of soft butter at a time. Make sure it is all well incorporated. In the end add puréed jam. You could chill it in the fridge before frosting, if needed.
  5. Take out a small part (like 1 cm deep) out of the top (I use apple corer). Add some rose jam (does not have to be blended). Now frost cupcakes with buttercream. They are ready to be served!
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1 Review

N
N January 27, 2017
I don't know what I did wrong with this recipe but the cupcakes and frosting both came out very bad. The cupcake batter was way too thick when I first combined all the specified ingredients. I attempted to add some more water and milk but it didn't combine correctly so when I baked them they didn't rise very well AND a lot of the chocolate flavour was lost. Furthermore, the frosting did not whip correctly and I was unable to get the desired peaks from the egg white-sugar mixture. It was tasty but was very gooey and I was unable to put more than a thin layer on the cupcakes.