Double Chocolate Cupcakes With Rosewater Frosting

This is my first choice for a Valentine's treat.  I know a little girl who would just love another  "Nani Surprise!  

The recipe for the cupcakes is an adaptation of the Double Chocolate Pound Cake from Rose Levy Beranbaum's Cake Bible

makes 6-7 large cupcakes, more if using regular-sized cupcake liners


Ingredients

2 Tb Dutch-processed cocoa powder

1 Tbspn + 1 1/2 tspn black cocoa powder (or substitute with Dutch-processed cocoa)

1 tspn instant coffee powder or espresso powder

1/4 cup boiling water

1 1/2 tspn vanilla extract

3 large eggs

1 1/4 cups (125 gr) AP flour

3/4 cup + 2 Tbspn (175 gr) granulated sugar

3/4 tspn baking powder

1/4 tspn salt

13 Tbspn (184 gr) unsalted butter, softened

1 cup bittersweet chocolate chips


Directions

1. Preheat oven to 350 degrees F.

2. Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.

3. Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.

4. In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.

5. Add half of the chocolate mixture and the softened butter to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.

6. Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, beat in the chocolate chips.

7. Divide the batter amongst the paper cupcake molds, filling each about 3/4 of the way.

8. Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.


Rose-scented cream cheese frosting
adapted from Magnolia Bakery


Ingredients

1/2 stick butter, at room temperature

1/2 tspn vanilla extract

1/2 tspn rosewater

2 1/2 cups powdered sugar, sifted

8 oz. cream cheese, cold

1 drop pink gel food coloring


Directions


1. Beat the butter until light and fluffy, about 2-3 minutes.

2. Add the vanilla extract and rosewater and mix until combined.

3. Beat in the sifted powdered sugar.

4. Gradually add small chunks of the cold cream cheese, beating well after each addition. Mix in the food coloring at the end.

5. Use to pipe onto cupcakes immediately. Top with shaved dark chocolate.



NOTE From baker: I used a large closed-star tip for the frosting in these photos.


Recipe & Image via Desserts For Breakfast