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Black Rose Cupcakes with Buttercream Frosting

Details

Time
3 hours 30 minutes
Skill Level
Expert
Yields
24 cupcakes

No Halloween party is complete without a spooky dessert. This chocolate cupcake recipe is sure to be a crowd pleaser. Black food coloring turns this Swiss meringue frosting into a Halloween-ready black rose!

Ingredients & Directions

Prep Time
50 minutes
Bake Time
25 minutes
COOK TIME
8 minutes
Cool Time
2 hours

Ingredients

  • 3 cups
    all-purpose flour
  • 2 cups
    sugar
  • 1/2 cup
  • 2 tsps
    baking soda
  • 1 tsp
    salt
  • 2 cups
    water
  • 3/4 cup
    vegetable oil
  • 2 Tbsps
    white vinegar
  • 2 tsps
    vanilla extract
  • Additional
    piping bag
  • Additional
    2D rose flower piping bag
  • Swiss Meringue Butter Cream Frosting
  • 6
    eggs
  • 2 cups
    sugar
  • 1 1/2 cups
    butter, cubed
  • Additional
    black food dye
READY TO MAKE THIS?

Directions

Equipment Needed 
Oven Oven
Muffin Cup Tin Muffin Cup Tin
Muffin Cups Muffin Cups
Mixing Bowl Mixing Bowl
Mixer Mixer
Wire Rack Wire Rack
Rose tip Piping bag Rose tip Piping Bag
Pot Pot
1

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

2

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.

3

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

4

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

5

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.

6

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.

7

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

8

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

9

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

Tip

If frosting begins to look curdled, refrigerate about 1 hour and then beat again.

Additional questions?