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Maybe it's the upcoming Valentine's Day holiday. Maybe I just really love chocolate and my Rose Spice Blend together. I mean, there's my Rose Spice Hot Cocoa, a recipe for Rose Spice Chocolate Heart Cakes, and now these Chocolate & Rose Spice Cupcakes. I just can't get enough. It's just so.... romantic. So forget the long stemmed roses and chocolate truffles. This is the chocolate and roses your Valentine (or Galentine) really wants.
Fun fact: The cake portion of this recipe is actually identical to the cake portion of my Rose Spice Chocolate Heart Cakes recipe. (If it's not broken, don't fix it, amiright?) So the real differences between the two recipes lie in the topping (chocolate ganache vs. spiced buttercream) and the presentation (mini heart-shaped bundts vs. cupcakes).
Chocolate & Rose Spice Cupcakes
Makes 2 dozen cupcakes
Cupcake Ingredients
1 1/4 cup (275 grams) black coffee
4 ounces (114 grams) semi-sweet chocolate, roughly chopped
1/2 cup (114 grams) unsalted butter
1 1/4 cup (248 grams) granulated sugar
1 1/4 cup (150 grams) all-purpose flour
1 tablespoon (9 grams) Rose Spice Blend
1 teaspoon (6 grams) baking soda
1/2 teaspoon (2 grams) kosher salt
2 large eggs, room temperature and lightly beaten
1 teaspoon (5 grams) vanilla extract
Rose Spice Buttercream Ingredients
5 1/2 cups (660 grams) powdered sugar, sifted
2 teaspoons (6 grams) Rose Spice Blend
1 1/2 cups (345 grams) unsalted butter, room temperature
2-3 tablespoons heavy cream
2 teaspoons vanilla extract
Pinch of kosher salt
Make the Cupcakes:
Preheat the oven to 350F. Prepare cupcake tins with paper or foil liners, as desired.
Heat the coffee, the butter, the semi-sweet chocolate, and the sugar in a double boiler (or a medium heat-proof bowl set over a small saucepan with an inch or so of water), stirring regularly with a spatula until the mixture is smooth and the butter and chocolate have completely melted. Set aside to cool.
In a large mixing bowl, whisk together the flour, the baking soda, and the Rose Spice Blend. Once the chocolate mixture has cooled, whisk in the eggs and vanilla.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cupcake tin, filling the cups about 3/4 of the way. Bake 18-20 minutes, or until a toothpick inserted in the center of a middle cupcake comes out clean (a couple of crumbs are ok - you just don't want it to be covered in wet batter). Allow to cool in the pan for a few minutes before removing cupcakes to a cooling rack.
Make the Buttercream:
Whisk together the powdered sugar and Rose Spice Blend. Set aside.
Using a stand mixer (or hand mixer), beat the butter on medium-high speed until it is light and creamy, about 3 minutes). Add the spiced powdered sugar 1 cup at a time, allowing it to fully incorporate before adding the next cup. Scrape down the sides and along the bottom of the bowl as necessary to ensure it fully incorporates. Add 2 tablespoons of cream, the vanilla extract, and the kosher salt and beat to combine. Add additional cream if you want a softer buttercream. Add additional powdered sugar if you want it to be more stiff.
Frost cupcakes as desired once the cakes are completely cool.
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