In our last post, we mentioned how we started participating in the Kitchn’s Cookbook Club. Our first recipe was an amazing success, so we’re dipping our toes into a dessert today! This recipe is originally published as a cake, but we decided to make cupcakes instead. (Samin encourages that in the recipe, so don’t worry, we’re not improvising too much!)
The cake portion turned out well – nice and chocolately with a good texture and moistness. We really liked the combination of the chocolate cake with the rosewater icing. We personally love rosewater, but it can definitely be a polarizing ingredient. Using 3/4 tsp of rosewater in this recipe gave it a discernible rosewater flavor, but isn’t overwhelming. If you’re a rosewater novice, maybe start with a little less. Another update: I still don’t know how to ice cupcakes. I tried. Sorry. At least they taste good.
Chocolate Cupcakes with Rose Cream
(Adapted from Salt Fat Acid Heat)
- 1/2 cup cocoa powder
- 1 1/2 cups sugar
- 1 tsp salt
- 1 3/4 cups AP flour
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/2 neutral oil
- 1 1/2 cups boiling water
- 2 eggs, room temperature & whisked
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3/4 tsp rosewater
- Optional: a drop or two of red food coloring, to give you pink icing
- Preheat oven to 350 degrees and place rack in top third of oven. Place cupcake liners in a cupcake tin.
- In a medium bowl, sift together the dry ingredients for the cupcakes: cocoa powder, sugar, salt, flour, and baking soda.
- In the bowl of a stand mixer, combine the wet ingredients: vanilla, oil, boiling water, and eggs.
- With mixer running, slowly add the dry ingredients into the wet ones. Mix until the thin batter comes together.
- Divide the batter into the cupcake molds, filling roughly 2/3s full.
- Bake for 15 – 18 minutes until an inserted toothpick comes out clean. Set aside to cool.
- Meanwhile, prepare the whipped cream frosting. Refrigerate the mixing bowl and whisk attachment for at least 20 minutes.
- Then start by whipping the cream and rosewater together over medium-high speed until beginning to thicken. Then slowly add the powdered sugar with the machine still running. Continue to whip until stiff peaks form.
- Frost the cooled cupcakes with the cream frosting, either by spreading with a knife or by piping on top.