Black Rose Cupcakes with Buttercream Frosting

Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Fill piping bag with frosting. Starting from the center, work in a circular motion to frost each cupcake with a black rose.

Swiss Meringue Butter Cream Frosting: Whisk together egg whites and sugar in a metal bowl. Make sure the bowl is grease free. This can be done by cleaning it with a vinegar and water mixture.

Bring 1-2" of water to simmer. Place bowl with egg and sugar mixture over the simmering water. Stir constantly with a whisk until the mixture is no longer grainy.

Whisk mixture in a stand mixer on medium-high until meringue is stiff.

Add butter to meringue mixture 2 or 3 cubes at a time. Beat until frosting is smooth.

Add a few drops of black food coloring and beat until incorporated. Add a few drops at a time until desired color is reached.