Prepare chocolate cupcakes according to directions. Allow to cool completely before decorating.
In a large bowl, beat together butter, icing sugar, cocoa powder and ½ tbsp milk. Start on low and gradually increase to high. Add more milk accordingly (you don’t have to use all of the milk) until ingredients are smooth and well combined. The buttercream should form semi-stiff peaks.
Add red gel food coloring and beat with electric mixer until completely tinted.
Scoop red buttercream into a piping bag with Wilton tip #21 attached.
Start out by piping out one circle on the center of each cupcake, about ½ an inch in diameter.
To complete the cupcakes, pipe out 5 more flower/rose circles around the center flower.
Attach Wilton tip #101 on green decorating frosting. Pipe out 3-4 leaves on each cupcake.
Notes
Add To the Cake: Coconut, cherries, strawberries or chocolate chips for a nice surprise.
Short cut tip: Not a decorator? Try edible flower to decorate your cupcakes.
Variation tip: Use sugar roses as toppers for your rosette cupcakes.
Alternate cooking method tip: These cupcakes can be made in your air fryer or convection oven.
Dietary consideration tip: A low calorie or gluten free cupcake can be used for this recipe.