Main Ingredients:

24 cupcakes

For the Cupcakes
? 1 (18.25 ounce) package devil?s food cake mix
? 1 (5.9 ounce) package instant chocolate pudding mix
? 1 cup sour cream
? 1 cup vegetable oil
? 4 eggs, lightly beaten
? 2 teaspoons pure vanilla extract
? 1/2 cup warm water

For the Buttercream Frosting
? 3 sticks unsalted butter, softened
? pinch of fine grain sea salt
? 1 tablespoon clear vanilla extract
? 2 pounds confectioners? sugar, sifted
? 4-6 tablespoons heavy cream or milk

Cooking Preparation of the Recipe:

For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream Frosting
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner?s sugar, and continue mixing until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with a mini red rose bud.

Notes
? Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
? The mini red rose buds are edible sugar decorations made by Wilton and purchased at Michaels.

Storage
? Cupcake will store in a sealed container within the refrigerator for two days.

Author Notes
Sometimes the simplest flavor combination can be the most delicious. An uncomplicated chocolate cupcake recipe is combined with traditional vanilla buttercream to create a dessert worthy of any occasion. Top these cupcakes with a sweet, edible red rose bud for the perfect finishing touch.

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