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Midnight Rose Cupcakes

Dramatic, romantic cupcakes featuring a moist, ultra-dark black cocoa chocolate cake topped with a velvety, deep crimson buttercream piped perfectly into a blooming rose.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time for Frosting Color 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Midnight Chocolate Cupcakes
  • 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
Crimson Rose Buttercream
  • 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

Equipment

  • 12-cup muffin tin
  • Stand mixer or hand mixer
  • Piping bag
  • Wilton 1M or 2D Piping Tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, Dutch-processed cocoa, black cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Carefully whisk in the hot coffee until the batter is smooth and glossy. The batter will be thin.
  6. Divide the batter evenly among the cupcake liners, filling each about halfway.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
  8. To make the frosting: Beat the softened butter on medium-high speed for 5 minutes until pale and fluffy.
  9. Reduce speed to low and gradually add the powdered sugar, optional cocoa powder, heavy cream, vanilla, and salt. Once combined, beat on medium-high for 3-5 minutes until light and airy.
  10. Add the red gel food coloring a few drops at a time until you reach a deep red color. Cover and let sit for 30 minutes to allow the color to deepen.
  11. Fit a piping bag with a 1M or 2D tip. Pipe a rose onto each cooled cupcake by starting in the center and spiraling outward in a continuous motion.
  12. Serve at room temperature and enjoy!

Notes

Coloring Tip: If your frosting is too pink, take 1/4 cup of the tinted frosting, microwave it for 10 seconds until melted, and stir it back into the main batch. The heat bursts the color molecules for an instantly darker hue.