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Mini Chocolate Cupcakes with Vanilla Buttercream Roses

Ingredients

  • 1 cup sugar
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup boiling water

Frosting

  • 1/2 cup butter, softened
  • 2 tbsp shortning
  • 2 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 2 tbsp heavy cream
  • purple food gel

Instructions

  • Heat oven to 350°F. Place mini cupcake liners in mini cupcake pan.
    Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
    Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.
    Stir in boiling water (batter will be thin). Scoop batter into the mini cupcake pan.
    Bake 15-20 minutes

Frosting

  • Beat butter and shortening. Add powdered sugar, salt, and heavy cream and beat again.  Divide frosting into 3 bowls.  Add different amounts of purple food gel to get 3 shades of purple.  Place frosting into 3 piping bags with piping tip 104 on each.  If you only have one piping tip 104, then fill a bag with one color, pipe 1/3 of the cupcakes, then use the same tip for another bag and fill it with the next color.  
    Pipe roses on the mini cupcakes using the 3 shades of purple.