Chocolate Cupcakes With Rose Vanilla Buttercream

Name: Chocolate Cupcakes With Rose Vanilla Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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", "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.
2
Bake 18 minutes. Let them cool completely.", "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.", "Place your whipped egg whites into the fridge for a short while for them to bee cool before adding butter.
3
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 pureed jam. You could chill it in the fridge before frosting, if needed.", "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!"]

1255

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cupcakes, 3/4 cup sugar, 2 cups AP flour, 5 tablespoons cocoa powder, and more.

Yes, Chocolate Cupcakes With Rose Vanilla Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!