Black Rose Cupcakes with Buttercream Frosting

No Halloween party is complete without an eerieyetelegant dessert but dont 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 HERSHEYS Cocoa cake base to the stunning inky rose Swiss meringue buttercream frosting. We love how these are festive but understated at the same time.
Ingredients
3 cups
allpurpose flour
2 cups
sugar
12 cup
HERSHEYS Cocoa
2 tsps
baking soda
1 tsp

salt
2 cups
water
34 cup
vegetable oil
2 Tbsps
white vinegar
2 tsps
vanilla extract
Additional
piping bag
Additional
2D rose flower piping bag
Swiss Meringue Butter Cream Frosting
6
eggs
2 cups
sugar
1 12 cups
butter cubed
Additional
black food dye
Directions
Heat oven to 350F. Line 24 muffin cups 212 inches in diameter with paper or foil bake cups.
2
Combine flour sugar cocoa baking soda salt water oil vinegar and vanilla in large bowl beat until thoroughly blended. Fill muffin cups 34 full with batter.
3
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4
Fill piping bag with frosting. Starting from the center work in a circular motion to frost each cupcake with a black rose.
5
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.
6
Bring 12 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.
7
Whisk mixture in a stand mixer on mediumhigh until meringue is stiff.
8
Add butter to meringue mixture 2 or 3 cubes at a time. Beat until frosting is smooth.
9
Add a few drops of black food coloring and beat until incorporated. Add a few drops at a time until desired color is reached.