Mini Dark Chocolate Cupcakes with Candied Roses Recipe

Mini Chocolate Cupcake Red Rose

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118.25 ounce package dark chocolate fudge cake mix

13ounce package chocolate instant pudding and pie mix-dry

1 1/3 cup water

1/2 cup vegetable oil

3 large eggs

1/2 cup mini chocolate morsels

1-teaspoon vanilla


2 cups dark chocolate butter cream frosting*purchased

1/4 cup dark cocoa for dusting-optional

Pre-made tiny rose Icing Decorations-tested Wilton


  1. Preheat oven to 350 F.  Prepare cupcake pan with liners. Combine all cake batter ingredients. Beat batter for 2 minutes to blend.
  2. Fill plastic zip lock bag with batter, clip end of bag to ¼ “.  Pipe batter into mini cupcake liners.
  3. Bake cakes 20-25 minutes.  Remove from oven.
  4. Frost cooled cupcakes with dark chocolate butter cream frosting. Using a disposable piping bag fitted with small round tip # 5. Pipe frosting on top of mini cupcake. Dust cupcakes with dark cocoa powder in a small sieve if desired.
  5. 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.