Black Rose Cupcakes with Buttercream Frosting
Details
- Timing
- Timing
- Total:
- 3 Hr. 30 Min.
- Bake:
- 25 Min.
- Prep:
- 50 Min.
- Skill Level:
- Expert
- Yields:
- 24 cupcakes
No Halloween party is complete without an eerie-yet-elegant dessert, but don't be intimidated by these Black Rose Cupcakes with Buttercream Frosting. This black rose cupcakes recipe will walk you through how to make each aspect of these delicious cupcakes, from the HERSHEY'S Cocoa cake base to the stunning, inky rose Swiss meringue buttercream frosting. We love how these are festive but understated at the same time. So impressive! Explore our collection of Halloween Dessert Recipes for more frighteningly tasty treats.
Ingredients & Directions
- Prep Time
- 50 minutes
- Bake Time
- 25 minutes
- COOK TIME
- 8 minutes
- Cool Time
- 2 hours
Ingredients
-
3 cupsall-purpose flour
-
2 cupssugar
-
1/2 cup
-
2 tspsbaking soda
-
1 tspsalt
-
2 cupswater
-
3/4 cupvegetable oil
-
2 Tbspswhite vinegar
-
2 tspsvanilla extract
-
Additionalpiping bag
-
Additional2D rose flower piping bag
-
Swiss Meringue Butter Cream Frosting
-
6eggs
-
2 cupssugar
-
1 1/2 cupsbutter, cubed
-
Additionalblack food dye
Directions
Oven
Muffin Cup Tin
Muffin Cups
Mixing Bowl
Mixer
Wire Rack
Rose tip Piping Bag
Pot
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.
If frosting begins to look curdled, refrigerate about 1 hour and then beat again.
-
Nutrition FactsServings Per Container 24 servingsServing size 1 cupcake (102g)Amount per servingCalories360% Daily Value*Total Fat 19g 24%Saturated Fat 8g 40%Trans Fat 0gCholesterol 30mg 10%Sodium 310mg 13%Total Carbohydrates 47g 17%Dietary Fiber 0g 0%Total Sugars 34gIncludes 34g Added Sugar 68%Protein 3gVitamin D 0 0%Calcium 7mg 0%Iron 1mg 6%Potassium 35mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
