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Rosy Chocolate Cupcake Recipe by Rochelle’s Kitchen

Impress your guests with this rose cupcake recipe, baked with cocoa powder and topped with our delicious Edible Rose Petals! The perfect after-dinner treat (or elevensies snack!), these cupcakes are perfect for those with a sweet tooth. Created by @rochelleskitchenlondon.

Rose cupcake recipe


  • 12 muffin paper cases in a muffin tray
  • Electric hand mixer (optional)


  • 175g plain flour
  • 1 tsp baking powder
  • pinch of salt
  • 150g butter
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 3 tbsp cocoa powder
  • For the buttercream…
  • 120g soft butter
  • 500g icing sugar
  • 2 tbsp milk
  • 1/2 tsp rose water
  • 10g Westlands Edible Rose Petals
  • 60g shelled pistachio nuts finely crushed
  • pink food colouring

Method for Rose Cupcake Recipe!

  1. Preheat your oven to 160 Fan
  2. Sift the flour, baking powder, cocoa powder and salt together in a bowl.
  3. Beat the sugar and butter with an electric whisk until pale and fluffy and then add the vanilla extract and the eggs one at a time beating well to ensure that everything is combined.
  4. Slowly add the dry ingredients beating slowly until combined.
  5. Divide the mixture between the muffin cases and bake in the preheated oven for 20- 25 minutes until well risen and a skewer comes out clean.
  6. Cool completely on a wire rack before decorating. For the buttercream beat the butter with an electric hand mixer until soft and smooth.
  7. Sift half the sugar into the butter and mix till incorporated.
  8. Add the rest of the sugar with the rose water and beat until mixed.
  9. Add the milk slowly while continuing to beat for a further 3-4 minutes on a higher speed.
  10. Add the food colouring till your desired colour is achieved and fully incorporated.
  11. Pipe or spread the buttercream onto the cakes.
  12. Sprinkle with the crushed pistachio nuts and cover generously with the rose petals. Eat and enjoy!