Ingredients

1 cup all-purpose flour (spooned and leveled)

1 cup granulated sugar

0.25 cup Dutch-processed cocoa powder

0.25 cup black cocoa powder

1 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

0.5 cup buttermilk (room temperature)

0.5 cup vegetable oil

1 large egg (room temperature)

1 tsp vanilla extract

0.5 cup hot brewed coffee (or boiling water)

1 cup unsalted butter (softened to room temperature)

3.5 cups powdered sugar (sifted)

1 tbsp cocoa powder (optional, creates a dark base for easier coloring)

2 tbsp heavy whipping cream

1.5 tsp vanilla extract

1 pinch salt

1-2 tsp red or burgundy gel food coloring (like AmeriColor Super Red)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: In a large bowl, whisk together the flour, granulated sugar, Dutch-processed cocoa powder, black cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Step 5: Carefully whisk in the hot brewed coffee or boiling water until the batter is smooth and glossy. The batter will be thin, which is normal.

Step 6: Divide the batter evenly among the cupcake liners, filling each about halfway.

Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack and let cool completely.

Step 8: To make the frosting, beat the softened butter on medium-high speed for 5 minutes until pale and fluffy.

Step 9: Reduce the mixer speed to low and gradually add the powdered sugar, optional cocoa powder, heavy cream, vanilla extract, and a pinch of salt. Once incorporated, beat on medium-high for 3-5 minutes until light and airy.

Step 10: Add red or burgundy gel food coloring a few drops at a time, mixing until you reach a deep red color. Cover and let the frosting sit for 30 minutes to deepen the color.

Step 11: Fit a piping bag with a 1M or 2D tip. Starting in the center of each cooled cupcake, pipe the frosting in a continuous spiral outward to create a rose shape.

Step 12: Serve the cupcakes at room temperature and enjoy the dramatic, delicious results.

Tips & Variations

For a more intense chocolate flavor, use brewed coffee instead of water in the batter.

If you prefer a softer frosting color, start with less gel coloring and add gradually.

To add a festive touch, sprinkle edible glitter or silver dragees over the frosted roses.

For dairy-free frosting, substitute butter with vegan margarine and heavy cream with a plant-based milk.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving to ensure the frosting is soft and flavorful. You can also freeze unfrosted cupcakes wrapped tightly for up to 3 months; thaw and frost before serving.

FAQs

Can I make the cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add some to help with texture. The baking times may vary slightly.

What can I use if I don’t have buttermilk?

To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to 0.5 cup of milk. Let it sit for 5 minutes before using. This will provide the acidity needed for the recipe.