Cocoa Rouge Cupcakes + Rose Water Frosting
It was my birthday a few weeks back so I decided to finally make these delicious cupcakes I had been dreaming about...fudgy, chocolatey, cocoa rouge cupcakes topped with a rich, rose water frosting with a cream cheese base. They are quite rich so if you are only serving a few, a recommend cutting the recipe in half.Cocoa Rouge CupcakesMakes about a dozen cupcakesIngredients:3/4 cup organic all-purpose flour3/4 cup unsweetened cocoa rouge cocoa powder3/4 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1 ounce 70% cacao chocolate1/2 cup boiling water1/2 cup buttermilk1/4 teaspoon vanilla extract1 large organic egg (at room temperature)1/4 cup organic sunflower oil1 cup + 2 tablespoons organic sugarDirections:Preheat oven to 350 degrees. Line a muffin tin with paper liners. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.Place chocolate in a heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted…allow the mixture to cool for about 10 minutes.In a separate bowl, whisk together the vanilla and buttermilk. Set aside. Using a stand mixer fitted with a whisk attachment, whisk the egg on high speed until foamy, about 1-2 minutes. Slowly add the oil on low-medium speed…mix until combined. Reduce speed to low and slowly add the chocolate mixture. Then, slowly add the buttermilk mixture. Add the sugar and whisk until the batter is smooth. Remove the bowl and add the sifted dry ingredients. Mix until just incorporated using a rubber spatula. Pour the batter through a fine mesh sieve into a bowl or large measuring cup, using a rubber spatula to press the batter through the sieve. Fill each cup two-thirds full with batter. Bake for 20 minutes or until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean. Allow to cool for about 30 minutes then transfer to a wire rack. Let cool completely before frosting.
Rose Water Frosting:Makes about 1 1/2 cups of frostingIngredients:8 ounces organic cream cheese8 ounces Mascarpone cheese1/2 cup organic, unsalted butter1 cup organic powdered sugar, sifted1 tablespoon homemade rose waterDirections:Remove cream cheese, mascarpone, and butter from fridge about 30 minutes before making the frosting. Using a stand mixer fitted with a paddle attachment, combine the butter with the powdered sugar. Beat until smooth. Add the cream cheese, mascarpone cheese, and rose water to the butter mixture and mix thoroughly until smooth. Frost cupcakes using a spoon or a classic spreader...or you can use a pastry bag using the attachment of your choice. Decorate as you please. Serve immediately.Cocoa Rouge Recipe adapted from the Double Chocolate Cake recipe in Miette by Meg Ray with Leslie JonathRose Water Frosting Recipe by Cassie WinslowPhotos by N.C. Winslow + Cassie WinslowJadeite Cake Plate from Provisions by FOOD52Apron from Anthropologie
