Rosy Chocolate Cups

Mother's Day is just around the corner, and what better time to make something sweet for all the mumma bears out there.
I had to play around with the base recipe and probably made about 4 batches, until I came to this one. The cups aren't very pretty, but the cream makes up for it, and the lack in sweetness might be a miss with the little ones. Frankie scooped out and devoured all the cream from her ones. I on the other hand love the strong coco flavour, and with the subtle rosewater cream. It really is delightful, and perfect with a nice cup of tea.


Rosy Chocolate Cups


  • 1 1/3 cups Plain flour
  • 2 Tbsp Coco powder
  • 120g Cold butter (diced) 
  • 2 1/2 tbs Coconut sugar 
  • Pinch salt
  • 1-2 tbs Cold water

Rose water cream

  • 200ml Cream 
  • 1/2 tbs Honey (add a full tablespoon if you want it sweeter
  • 1 tbs Rosewater (not rosewater essence
  • Teeny tiny amount of Pink food colour gel (need to use the gel as the liquid will give a solid colour instead of traces of pink)



  1. Pre heat your oven to 180C 
  2. Mix the flour, coco powder, salt and coconut sugar together in a large bowl.
  3. Add the cold diced butter and using your hands mix in till it resembles fine breadcrumbs.
  4. Add the cold water and mix till you form a ball. (Add 1 tablespoon at a time, you might only need 1
  5. Spoon into your mini muffin tray and push down, making a hole in the middle for the toppings.
  6. Bake for 10-14 minutes, then take out the tray and let it cool completely. 

Rosewater cream

  1. Making sure your cream is cold. Whisk the cream in a electric mixer till it's nice a stiff. Should take about 5 minutes. 
  2. Add the honey and rosewater and mix it in till it's fully incorporated. 
  3. Get you piping bag ready with the floral star attachment. I place mine inside a large cup so it's easier to spoon the cream into
  4. Using a toothpick, dip it in the colouring gel and make about 5 or 6 long vertical lines  inside of the piping bag.
  5. Spoon the cream into the piping bag.
  6. Pipe the cream into each cup in a circular motion creating a little rose. 

Store in the fridge for up to 3 days. The chocolate cups can be stored in an airtight container up to 1 week. .