These Fudgy Chocolate Cupcakes with Two Tone Roses are a fun, pretty dessert for MOTHER'S DAY OR VALENTINE'S DAY.


  • 2 cups sugar
  • 1 3/4 cups all purpose flour I used whole wheat
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk I used 1%
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups butter room temperature
  • 2 tsp vanilla
  • 5 cups powdered icing sugar
  • 2-3 tbsp milk
  • gel icing color as desired see pictured below


  1. Line two muffin pans with paper liners (for 24 cupcakes) and preheat the oven to 350 degrees F.
  2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt with a whisk.
  3. Add eggs, milk, oil and vanilla and whisk well, until completely combined.
  4. Add boiling water and whisk slowly until smooth -- the batter will be thin.
  5. Pour batter into muffin cups, about ⅔ full.
  6. Bake for 18-22 minutes (I baked mined exactly 18 minutes and they were perfect).
  7. Remove from oven and set aside to cool before frosting.
  8. FrostingIn the bowl of a stand mixer, beat butter until smooth.
  9. Add vanilla and one cup powdered sugar. Beat on low until combined. Continue adding sugar, one cup at a time, and beating on low until combined.
  10. When all sugar has been added, beat on medium-high for 2-4 minutes, until smooth and fluffy, adding milk if needed to reach desired consistency.
  11. Do not refrigerate before piping as it will stiffen as it's cooled.

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