Rose Chocolate Cupcake with CreamCheese Frosting

chocolate cupcake( makes 24 )

dry ingredients
1 3/4 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 3/4 cup sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

1 cup milk
2 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. sift all dry ingredients
2. pre- heat oven to 350F , line cupcakes with cupcake liners
3. place the dry ingredients into a standmixer bowl add the wet ingredients except hot water.
4. mix the ingredients in medium speed for 1-2 mins or until smooth,turn the speed low then gradually add the boiling water be careful because the water might splash out , or you can use hand to stir a bit to incorporate the thick batter with the water to prevent splashing out.
5. blend in mixer for another minute, pour into cupcake molds filling only a little  more than 1/2 cup or 2/3 cup full. bake for 20 minutes.

cream cheese frosting

1/4 cup butter
1 -8oz Bar cream cheese
1 tsp vanilla extract
4 cups sifted powdered sugar
1 tbsp milk (optional)

1. place the butter and cream cheese at room temperature for 1 hour
2. cream the butter and cream cheese together then add the vanilla,  mix for a minute or until creamy, start adding the sugar half cup at a time until you get the consistency you like. add a tablespoon of milk or water if the mixture is too tough , but not too much or else you will need to add more powdered sugar if the mixture is too soft . Divide into portions depending on the number of colors you want to use. blend the color and place in refrigerator for 10 mins then start decorating the cake, place the decorated cakes into refrigerator for an hour.(if cakes are not covered in containers and are placed only in tray make sure the refrigerator is clean and free from any odor or strong food smell.)