Step-by-Step Instructions

• Preheat your oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
• In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly.
• Add the egg, vegetable oil, milk, and rosewater to the dry mixture and blend until smooth.
• Carefully stir in the boiling water to the batter; it should look thin but will create soft cupcakes.
• Pour the batter into the cupcake liners, filling them about two-thirds full.
• Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted comes out clean.
• Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Cream the softened unsalted butter until light and fluffy. Gradually add powdered sugar and beat until fluffy.
• Mix in rosewater for flavor.
• Frost each cooled cupcake with the rose buttercream using a piping bag.
• Decorate with edible roses for an elegant presentation.