Fudgy Chocolate Cupcakes with Two-Tone Roses

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cocoa, unsweetened
  • 1 Gel icing color as desired
  • 5 cups (icing sugar, powdered
  • 1 tsp Salt
  • 2 cups Sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 1/2 cups Butter
  • 1 1/8 cup Milk

• Liquids

  • 1 cup Water

Found on thereciperebel.com

Ingredients

• 2 cups sugar
• 1¾ cups all purpose flour (I used whole wheat)
• ¾ cup unsweetened cocoa
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk (I used 1%)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1½ cups butter, room temperature
• 2 tsp vanilla
• 5 cups powdered icing sugar
• 2-3 tbsp milk
• gel icing color as desired (see pictured below)

Directions

• Line two muffin pans with paper liners (for 24 cupcakes) and preheat the oven to 350 degrees F.
• In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt with a whisk.
• Add eggs, milk, oil and vanilla and whisk well, until completely combined.
• Add boiling water and whisk slowly until smooth -- the batter will be thin.
• Pour batter into muffin cups, about ⅔ full.
• Bake for 18-22 minutes (I baked mined exactly 18 minutes and they were perfect).
• Remove from oven and set aside to cool before frosting.
• In the bowl of a stand mixer, beat butter until smooth.
• 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.
• 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.
• Do not refrigerate before piping as it will stiffen as its cooled.