Fudgy Chocolate Cupcakes with Two-Tone Roses

Prep Time 25 minutes
Total Time 45 minutes
Servings 24 cupcakes

Jump to Recipe

Let me first just say that you’re going to have to forgive me for the many imperfections in my buttercream roses.

white platter with four chocolate cupcakes and pink frosting roses

I’m going to go ahead and claim that it makes them more realistic, because how often do you see a live rose with perfectly smooth edges?

Just work with me.

And if I’ve had trouble forming sentences lately, it’s because I’m going on a few measly hours of sleep. Night after night.

I thought that I was tired before our sweet babe arrived.

And, you know, I think I’d be fine if it was only the baby that woke me up in the night. But our toddler has been waking for nightly bathroom breaks and my husband is a sleep walker/sleep talker.

Apparently lack of sleep makes his sleep walking/talking habits worse.

four chocolate cupcakes with pink buttercream roses on white platter

I’ll wake up and find him with a book open in bed, in the dark. I’ll wake up and find him searching for the baby in our bed (we are not co-sleeping).

The good thing is he’s pretty obedient when he’s sleeping walking, and he’ll never remember if I use a less-than-pleasant tone when directing him back to bed.

A simple, “put the book away and go to sleep!” is usually enough.

But first — super moist, fudgy chocolate cupcakes!

Fudgy Chocolate Cupcakes with Two Tone Roses www.thereciperebel.com 1

I found this recipe on Glorious Treats but it’s originally from Hershey.

one chocolate cupcake with two tone buttercream rose on white cupcake stand
ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Fudgy Chocolate Cupcakes with Two-Tone Roses

5 from 3 votes
These Fudgy Chocolate Cupcakes with Two Tone Roses are a fun, pretty dessert for Mother’s Day or Valentine’s Day.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine American
Course Dessert
Servings 24 cupcakes
Calories 356cal


  • 2 cups sugar
  • 1 3/4 cups all purpose flour I used whole wheat
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk I used 1%
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water


  • 1 1/2 cups butter room temperature
  • 2 tsp vanilla
  • 5 cups powdered icing sugar
  • 2-3 tbsp milk
  • gel icing color as desired see pictured below


  • 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.
  • FrostingIn 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 it’s cooled.

Nutrition Information

Calories: 356cal | Carbohydrates: 50g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 289mg | Potassium: 105mg | Fiber: 1g | Sugar: 41g | Vitamin A: 390IU | Calcium: 37mg | Iron: 0.9mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel


  1. You want your frosting to be nice and thick — if you take a large scoop on your spatula, it shouldn’t droop or sag at all if you life it straight up or turn it over.
  2. You will need: cupcakes and frosting, a long skewer, additional gel icing color, large piping bag, a petal tip (I used a Wilton 125), scissors to cut the end off if using a disposable bag.
  3. Place the petal tip in your piping bag, and line the narrow end up with one of the seams of the piping bag.
  4. Dip your skewer into the icing color.
  5. Using your skewer, create a line of icing color along the seam aligned with the narrow end of the petal tip. The narrow end of the tip will be the tops of your petals, so this is where you want your line of color.
  6. Carefully fill your piping bag with frosting, trying not to smear your line of icing color. If you do, don’t worry. They don’t have to be perfect. My line looks pretty thick, but it won’t be that thick when you’re piping.
  7. Pipe a small circle in the center of your cupcake, with the narrow end facing straight up. Make it as tight as possible — this will be your bud.
  8. Create petals around your bud by making small half circles of frosting, with the narrow end pointing straight up and the wide end against the base of your bud. *It’s important never to complete one full circle. Start the next petal in the middle of the one before, so they overlap and look somewhat natural.
  9. As you continue making petals, slowly angle the narrow end of your petal tip out, so that your tip ends up horizontal by the time you reach the edge of your cupcake.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Alice @ Hip Foodie Mom says

    Ashley, you poor thing! I remember those days of no sleep. . with the baby and the toddler. . hang in there sister!! But hello, the fact that you made these freaking gorgeous tow tone roses cupcakes .. I am in awe of these beautiful, stunning cupcakes!!! I am so the piping beginner so love the tutorial!!! Happy Friday! and hope you get some R & R this weekend!! 🙂

  2. Allie | Baking a Moment says

    These are beautiful, and very impressive! And girl, I feel your pain on the lack of sleep. I didn’t have an uninterrupted full night’s sleep for over 7 years. If it wasn’t one of the kids crying or climbing into bed with me, it was the dog panting or the husband snoring. Hang in there, my friend!

    • Ashley says

      Haha, thanks for the encouragement Allie! We’ve had maybe one or two “uninterrupted” nights of sleep already, but I find those are the nights I’m awake at 5:00am dreaming up recipes!

  3. Denise | Sweet Peas & Saffron says

    Gosh I have no idea how you have the energy to post these days, I didn’t post anything for the first 6 months of Kai’s lift, and I only have 1! These are so cute, and I had no idea it was so simple to make the two-toned petals. I will have to try it!

    • Ashley says

      That’s no good! I’m not usually a good sleeper, but when pure exhaustion hits I manage just fine. Thankfully things are looking up! We’ve gotten a few 7-8 hour nights!

  4. Shinee says

    They’re adorable, and imperfection is beautiful!

    Wow, your husband is sleep-walker? That’s crazy and scary at the same time. Good that he is at least obedient! 🙂

  5. Heather | girlichef says

    Oh my gosh, these are so pretty! And I think they look perfect, I love the little imperfections. I don’t know if I’d have the patience to make the roses myself, but pinned just in case…

Leave A Reply

Have you tried this recipe? Leave a rating