Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup strong brewed coffee or espresso
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon rose water
- Optional: a few drops black or purple food coloring
- Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 2 tablespoons cocoa powder, 2-3 tablespoons milk, 1/2 teaspoon vanilla
- Edible rose petals for garnish
Instructions
- Preheat oven to 350F (175C). Line a 12-cupcake pan.
- Whisk dry ingredients; add wet ingredients and coffee; mix until smooth.
- Divide batter evenly and bake 18 minutes. Cool completely.
- Beat butter, powdered sugar, cocoa; add milk to reach spreading consistency. Frost and garnish with rose petals.
Notes
- Rose water intensity can be adjusted to taste.
- Strong coffee deepens flavor; substitute warm water if needed.
- Store in airtight container up to 3 days.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
