Teeccino Chocolate Rose Cupcakes

  • Category: Desserts

  • Difficulty: Easy

  • Servings: 12 cupcakes

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Chocolate and roses are the trademark of expressing love to a special someone. If love could be translated through a chocolate cupcake, only one with a moist and tender yet sturdy crumb and a slight edge of sweetness to accommodate a light and dreamy dose of rose-infused buttercream frosting will do. These alluring cupcakes will woo your tastebuds with the sweet essence of rose blooming in the heart of chocolate and have you lusting for more.



  • 2 1/4 cups flour (or use a gluten-free blend from Bob's Red Mill®)
  • 1 1/3 coconut palm sugar (or non-caloric sugar replacement like Swerve®)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter or shortening
  • 1 cup Teeccino Lion’s Mane Rhodiola Rose (brewed strong and cooled)
  • 1 tsp vanilla
  • 3 large eggs
  • 1 tbsp Teeccino Lion’s Mane Rhodiola Rose grounds

Rosewater Frosting:

  • 1 cup softened unsalted butter (2 sticks)
  • ¼ tsp rose water (preferably Nielson-Massey)
  • 3-4 cups Swerve® confectioner’s sugar (non caloric)
  • Pinch of salt
  • 3 tbsp milk (or non-dairy alternative)

Teeccino Lion’s Mane Rhodiola Rose Herbal Coffee

We made this recipe with Teeccino Lion’s Mane Rhodiola Rose, one of our Mushroom Adaptogen blends that helps your body cope with all kinds of stress while giving a boost to your endurance and immunity. Lion’s Mane, renowned in Asia as the nerve & brain protector, is paired with Rhodiola, Siberia’s mood enhancer that helps provide balance in times of need. Blended with prebiotic chicory and experience bold, aromatic flavor with adaptogens protecting your mind & body!

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Prep Time: 20 minutes , Cook Time: 18 Minutes , Calories per serving: 519


  1. In a large bowl, sift together flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix softened butter (or vegan shortening), 1 cup Teeccino Lion’s Mane Rhodiola Rose, and vanilla.
  3. Add the dry ingredients and beat together to incorporate.
  4. Scrape sides of bowl and add eggs. Beat on high speed for 1 to 2 minutes until incorporated.
  5. Fold in 1 tbsp Teeccino Lion’s Mane Rhodiola Rose grounds (for texture and extra flavor).
  6. Regular-sized cupcakes, bake at 350 degrees for about 18 minutes.
  7. Mini-cupcakes: bake at 325 degrees for about 8 to 10 minutes.

### Frosting

  1. In a large bowl, whip 2 sticks unsalted butter (room temperature) until light and fluffy.
  2. Gradually beat in powdered sugar (or a 1-to-1 sugar free alternative such as Swerve confectioner’s sweetener) half a cup at a time. Add a pinch of salt, three tablespoons milk or non-dairy alternative, and ¼ tsp rose water (more or less, according to preference.)
  3. Cool cupcakes completely before icing.