Rose and Raspberry Chocolate Chunk Cupcake

Rose and Raspberry Chocolate Chunk Cupcake

Serves: 12 people
Prep Time: 18 minutes
Cooking Time: 40 minutes
Rose and Raspberry Chocolate Chunk Cupcake

Ingredients

For Cupcakes:
  • 1 ounce (approx. 2 tablespoons) Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks (to be melted)
  • ½ cup unsweetened Cocoa powder
  • ½ cup hot water
  • 1 cup of sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 ½ teaspoon vanilla
  • ⅔ cups of flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¾  cup Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks
For Frosting:
  • 3 sticks of butter, room temperature
  • 4 cups powdered sugar
  • 4-6 teaspoons rosewater
  • 3 teaspoons vanilla
  • 6 tablespoons raspberry preserves
  • Red and brown food coloring (for color)
  • Dried rose petals and/or raspberries for garnish, (Optional)

Instructions

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  1. Preheat the oven to 350F. Line a 12-well muffin tin with cupcake papers.
  2. In a large heat-safe bowl, add 2 Tbsp Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks and cocoa powder. Pour the hot water over the top while stirring and melt the chocolate.
  3. Add in the sugar and oil, whisk to combine. Add the eggs and vanilla and whisk until smooth. Set aside.
  4. In a smaller bowl, sift together the flour, salt, and baking soda.
  5. Add the dry ingredients to the chocolate mixture, in thirds, stirring gently until combined.
  6. Add in the remaining Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks and gently stir to combine.
  7. Fill the cupcake wells ¾ of the way full. Bake for 17 mins or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
  8. While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and food coloring in a medium bowl with a hand mixer. Whisk until everything comes together and the frosting becomes light and fluffy.
  9. Spoon in the raspberry preserves, and beat just until incorporated.
  10. Transfer the frosting into a piping bag with your preferred tip. Frost your cupcake, garnish with rose petals and raspberries (if using) and enjoy!