The World Through Rose Cupcakes

Rose petal frosting on chocolate espresso cupcakes make lovely gifts on special occasions (or even just-because occasions!) Personally, I prefer my cupcakes dense instead of fluffy. Feel free to adjust the oil content according to your preference!

 

Recipes and instructions, and more photos after the jump!

CUPCAKE INGREDIENTS

• 3 oz. (85 g.) semi sweet chocolate
• 1 1/2 cups (355 ml) hot brewed coffee
• 3 cups (620 g.) sugar
• 2 1/2 cups (337 g.) all-purpose flour
• 1 1/2 cups (172 g.) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup (177 ml) - 1 cup (236 ml) vegetable oil (depending on how moist you want your cupcake!)
• 1 1/2 cups (355 ml) well-shaken full fat buttermilk
• 2 teaspoons vanilla

CUPCAKE DIRECTIONS

1. Preheat the oven to 300 degrees Fahrenheit, 150 degrees Celsius, Gas Mark 2.
2. Finely chop chocolate (if using chocolate chips you don't have to chop it) 
3. Add chocolate to the hot coffee to let it melt. 
4. Meanwhile, in a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt. 
5. In another large bowl or in the bowl of a stand mixer, beat eggs until thickened slightly and lemon colored- about 3 minutes in a stand mixer, or 5 minutes with a hand mixer. 
6. Stir the chocolate mixture until all the chocolate is melted and combined. 
7. Slowly add the oil, vanilla, buttermilk and chocolate mixture, beating until combined well. 
8. Add a quarter of the dry mixture then blend until incorporated, then add another 1/4 and combine, and repeat until all of the dry ingredients are just incorporated. Scrape down the sides of the bowl and blend again just until that is all incorporated. Mixture will be like a thick liquid.
9. Prepare cupcake tins with liners. Pour batter into a measuring cup with a pouring spout. Pour batter into cupcake liners filling about half to 2/3rds of the way full. Don't overfill. These rise quite a bit. 
10. Bake for about 28-32 minutes. If the center still looks caved in, or wet in the middle, they are not done. The top should look slightly rounded. They are done when they pass a toothpick test. But don't test them until they look rounded. If you do, they could cave in or fall and never rise again. For this recipe, I don't open the oven till they have been in for 28 minutes or so, or until they look done. Keep in mind the oven temperature is lower than in most recipes, so they take longer. This is especially true when using the higher amount of oil. Also when you prepare the batter, use it right away. While cupcakes are baking, prepare frosting below.

BUTTERCREAM ICING INGREDIENTS

• 1 cup butter or margarine
• 1 cup Crisco or other solid shortening
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt 
• 8 cups powdered sugar (one 2 lb. bag)
• 6 Tablespoons milk

BUTTERCREAM ICING DIRECTIONS

1. Cream the butter, shortening, vanilla, and salt together. 
2. Add the powdered sugar and milk. Mix on low speed until powdered sugar is mixed in. Mix on med. low speed for 10 to 15 minutes. When you can take a teaspoon of icing out and drop it on waxed paper and it holds it's shape and seems firm.....then your icing is ready to decorate with.

ROSE PETAL FROSTING DIRECTIONS

1. Fill a piping bag fitted with a 124 petal tip with stiff buttercream.
2. Hold the piping bag at and angle, with the thick end of the nozzle touch the cupcake and the thin end at the top.
3. Pipe the central bud of the design by squeezing the piping bag with even pressure whilst turning your cake in a circle.
4. Continue piping petals, turning the cake and watch the rose grow.
5. As you reach the outer edges, you are able to pipe larger petals.
6. Squeeze the piping bag a little harder than before and lifting as you pipe to create a slightly rounded petal.