FUDGY CHOCOLATE CUPCAKES WITH TWO-TONE ROSES #Valentine Day

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

INGREDIENTS

• 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

FROSTING:

• 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

INSTRUCTIONS

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.