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mini rose chocolate cupcakes

Mini Rose Chocolate Cupcakes


  • Author: Melissa-Smith
  • Prep Time: 30 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 1 hour
  • Yield: 36 mini cupcakes 1x

Description

Cute little cupcakes for your cute little Valentine! Moist chocolate cake piped with a simple buttercream rose looks quite impressive and is perfectly delicious.


Ingredients

Scale

Mini Chocolate Cupcakes

  • 1 cup sugar
  • ¾ cup all purpose flour
  • ½ cup cocoa powder
  • Pinch of salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 2 eggs
  • ½ cup brewed coffee, hot or cold
  • ¼ cup canola oil

Vanilla Buttercream

  • 1 pound unsalted butter, room temperature
  • 12 ounces confectioner’s sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • Food coloring, options, pink, purple, orange and red

Instructions

  1. Preheat the oven to 325 F.
  2. Combine the sugar, flour, cocoa powder, salt, baking soda, and baking powder in a large bowl. Whisk together until combined.
  3. Combine the buttermilk, eggs and vanilla. Add to the flour mixture, whisking until thick but smooth.
  4. Bring the coffee and oil to a boil, then while whisking, pour the hot liquid into the batter. Scrape down the sides of the bowl and whisk until smooth.
  5. Prepare mini cupcake pans with mini liners and scoop the batter into the tray, filling each about 2/3rds of the way.
  6. Bake for 12-14 minutes, rotating the pan halfway for even baking. You’ll know they’ve finished baking when the tops spring back when pressed lightly with your finger.
  7. While the cupcakes cool, beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. It will be white and light.
  8. Add confectioner’s sugar and continue to beat at medium high speed until light, white and fluffy, scraping down the sides of the bowl once.
  9. Add milk and vanilla and beat on low until just combined.
  10. Separate the buttercream into two bowls and make one purple and one pink. (Or pink and orange, pink and red – you decide!) Start with just a few drops of color – a little goes a long way!
  11. Using a pastry bag fitted with a star tip, fill one side of the bag with pink and one side with purple.
  12. Pipe the rose onto the cupcake with the piping bag using a clockwise motion. Repeat until all the cupcakes are iced.

Notes

Make sure the cupcakes are completely cool before icing or the buttercream will melt! Store in the refrigerator covered up to 3 days. Let the cupcake come to room temperature before serving.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: dessert, cupcake, valentine's day, chocolate, buttercream, cake, valentine's day recipe, chocolate recipe, chocolate cake, valentine's day dessert