Rose water and coconut oil give these simple cupcakes a complex and wonderful taste!

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Makes 24 cupcakes

Cupcake ingredients (adapted from Cupcakes Year Round by Sara Neumeier)

2 cup all-purpose flour

1 3/4 cup sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

4 ounces baking chocolate (broken into pieces)

1 cup unsalted butter (2 sticks)

1 cup sour cream

4 eggs

1/2 cup strong coffee

1 teaspoon vanilla extract



1 1/2 cups heavy whipping cream

2 tablespoons coconut oil

1 teaspoon rose water

2 tablespoons sugar

Beet juice for pink color (or food coloring if you prefer)

  1. Stir the flour, sugar, baking soda, and salt together. Set aside.
  2. Melt the chocolate and butter in a bowl placed over a saucepan of simmering water. Remove from heat. Whisk in the sour cream, eggs, coffee, and vanilla and mix until well-combined.
  3. Add the flour mixture and stir until well-combined.
  4. Fill 24 cupcake tins (lined with baking papers) about two-thirds full. Bake for 20 minutes at 350 degrees F.
  5. Allow cupcakes to cool.
  6. Next, make the frosting.
  7. Whip the cream in a cold metal bowl until soft peaks form.
  8. Stir in the coconut oil, rose water, and sugar.
  9. Whip to combine. Be careful not to over mix.
  10. Add several drops of beet juice/food coloring and stir to achieve desired color.
  11. Frost your cupcakes and take a bite!


Photography by Dervla Kelly

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