Chocolate Chiffon Cupcakes with Rosewater Frosting

This chocolate cake is divine.  Like completely amazing.

It's rich and chocolaty - but also very light and airy.

Don't be afraid of the meringue.  That's what makes it so light, and really the mixer does all the work anyway.

When you fold it together you get this beautiful, fluffy batter.

Oh! My!

I saw this recipe on Rosie's blog as a cake and decided to make it into a cupcake.  I had to change it a bit (mostly just cook time).  It is luscious.....

The frosting is heavenly.  Not too sweet; the light familiar scent of roses adding just a hint of flavor whipped until fluffy and tinted with pink food coloring to create a beautiful contrast next to the dark cupcake.

You should really make these today. (and tomorrow, too).

You may be wondering why I crammed this lovely cupcake into a jar.  Well, if your name is Morgan, and you just moved to the land of Far Far Away. . . you have a surprise headed to you! 

Chocolate Chiffon Cupcakes
Rosewater Frosting