Chocolate Cupcakes with Buttercream Roses

I’ve always wanted to try my hand out at buttercream roses, but I’ve been to too scared. So I went online and checked out a couple of tutorial sites and decided to give it a try!

I think they turned out pretty good for my first try! So the video I used was this one. It’s the most simple tutorial and had the easiest roses to make. So, if you have never made frosting roses before, I’d go with that tutorial, there are more difficult and more beautiful roses in different tutorials which hopefully, I will get to soon! And, of course, I’ll share my progress of that with you! I’ll go over step by step how I made my first buttercream roses based off the video I just shared.

So first, make any chocolate batter you want. I went with Martha Stewart’s.  When in doubt, ask Martha! Alright so here’s my batter:

It’s a very light and creamy batter, yum! Pour batter into your prepared cupcake pan and bake for 20-25 minutes.

Now, you’ll need a rose pin.

This rose is pin is #7, they come in different sizes, but I think #7 works really well for medium size roses. Then you need long scissors, wax paper cut into squares that will inscribe the circle of the rose pin [I did not do this and later regretted it], and tinted, stiff buttercream in a piping bag that has a rose tip on it.

Now, as I said, I didn’t use wax paper. The tutorial I used didn’t use the wax paper, but that’s because they piped the rose on directly to the cupcake. If you don’t use wax paper and use your rose pin, the rose will start to slip and slide on the pin after it gets heavier and you have to be really careful. So I would recommend blobbing on a little bit of buttercream onto the rose pin and then sticking on your wax paper square to the pin. This way the rose will be made on your wax paper square and it won’t slip as much. Now, have the wider end of the tip on the bottom and the narrower end pointing to the sky. Pipe on a stout cone of frosting.

Then pipe on another cone on top of your stout cone.

And another,

And a final one:

Now, in an arch motion, pipe on two petals, one on each side.

Then in that same arch motion, pipe on 3-4 petals around the last two you made.

Then, keep going, adding larger petals that overlap on the outside to make the rose grow in size.

Tadaa! Now, here’s the tricky part. Grab your scissors and open the wide, place the rose in-between the open blades. Slowly close the blade underneath the rose until each blade is under the base of the rose, but the blades have not closed completely, lift off the rose and place the rose on your cupcake. Slide the blades out from under it. This is a slight of wrist that will come to you as you keep piping them.


I gave some of these cupcakes to my SAT students, so I sprinkled some pink sanding sugar to add some whimsy!

Here’s another finished rose:

And here it is plopped on top of a cupcake and sanded in sugar 🙂

It was a lot of fun learning how to make pretty roses. I’ll continue the process and hopefully go on to the more elaborate ones soon! Here are a few more photos of my finished cupcakes:



  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream


  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  • In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
  • Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
  • SWISS MERINGUE BUTTERCREAM (here’s a tip, make sure to beat it extra so it stiffens more than usual)


  • 5 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
  • 1 1/2 teaspoons pure vanilla extract


  • Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
  • To tint buttercream , reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

    Happy Baking!



    One response to “Chocolate Cupcakes with Buttercream Roses

    1. Wow, you have great form! Next time, try flipping the tip over…. I’m pretty sure you used the fat part on top, but that is the bottom. 😉

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