Mini Dark Chocolate Cupcakes with Candied Roses


1-18.25 ounce package dark chocolate fudge cake mix

1-3ounce package chocolate instant pudding and pie mix-dry

1 1/3 cup water

½ cup vegetable oil

3 large eggs

½ cup mini chocolate morsels

1-teaspoon vanilla


2 cups dark chocolate butter cream frosting*purchased

¼ cup dark cocoa for dusting-optional

Pre-made tiny rose Icing Decorations-tested Wilton


Preheat oven to 350 F.  Prepare cupcake pan with liners. Combine all cake batter ingredients. Beat batter for 2 minutes to blend.

Fill plastic zip lock bag with batter, clip end of bag to ¼ “.  Pipe batter into mini cupcake liners.

Bake cakes 20-25 minutes.  Remove from oven.

Frost cooled cupcakes with dark chocolate butter cream frosting. Pipe frosting using small round tip or opening. Dust with dark cocoa powder in a small sieve if desired. Garnish with tiny rose icing decoration to center of each cupcake.  Serve the mini cakes in a decorative regular sized cupcake liner for presentation.  Do not remove mini cupcake liner from baked cakes.

Yield: 50 mini or 24 regular cupcakes



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