Print

Midnight Rose Garden Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful chocolate cupcakes infused with floral rose syrup, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/4 cup rose syrup
  • Edible rose petals for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until well combined.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mix. Beat everything together on medium speed until fully incorporated.
  4. Stir in the boiling water gradually to create a moist batter.
  5. Fill the cupcake liners about two-thirds full with batter.
  6. Bake for 18-20 minutes until a toothpick comes out clean.
  7. Cool the cupcakes thoroughly on a wire rack.
  8. Beat the softened butter until creamy for the frosting.
  9. Add the powdered sugar gradually, mixing in the heavy cream and rose syrup.
  10. Pipe the frosting onto the cooled cupcakes and garnish with edible rose petals.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Ensure proper mixing and use room temperature ingredients for best results.

Nutrition

Find it online: https://www.delishrecipezbylucy.com/midnight-rose-garden-cupcakes/

Scroll to Top