Cooking by kittee:

I whipped these cupcakes up for my friend Butler's 40th birthday. A moist chocolate cake with rose accents, topped with rose petal jam and chocolate ganache! This makes a dozen.

Dry Ingredients:

Wet Ingredients:

For Topping the Cupcakes:

What You Do:

  1. Preheat oven to 350 F. Place twelve cupcake liners in your pan(s).
  2. Mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.
  3. Add the wet ingredients into the dry ingredients and beat well until smooth (I use my kitchenaid stand mixer).
  4. Divide the batter evenly for twelve cupcakes. I like to use a small icecream scoop for this job.
  5. Check for done after 19 minutes with a toothpick, they should come clean when you poke it into the very center of your largest cupcake. (These take up to 25 minutes in my oven.)
  6. Let cool ten minutes, remove to a wire rack to cool completely.
  7. Once they're mostly cool, spread the top of each cupcake with a generous amount of rose petal jam. Don't be stingy, this is the tastiest part of the cupcake.
  8. Prepare the ganache.

Preparing the Ganache:

  1. Place a few inches of water in a small saucepan over medium high heat.
  2. Place a heat resistent bowl on top of the saucepan. This serves as a double boiler.
  3. Add the chocolate chips and a good splash of non-dairy milk to the bowl (a little less than 1/4 cup should do it)
  4. When the chocolate chips begin to melt, stir constantly. They will break down a bit, but if you keep stirring, the chocolate will incorporate into the milk, change color slightly and become smooth.
  5. Remove from heat and let cool about five minutes.
  6. Carefully dip each cupcake into the ganache to coat the top.
  7. Once you've coated each cupcake, place them in the fridge to set or if you're in a hurry, put them in the freezer for a few minutes.

Cooking by kittee: