Chocolate cupcake with rosewater

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup dark cocoa powder*
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup buttermilk
1/4 cup brewed coffee or espresso, hot
3 tablespoons canola oil
1 egg, room temperature, lightly beaten
1. Preheat oven to 350 degree, place cupcake liners in pan, and crack and lightly beat an egg, allowing it to reach room temperature more quickly.
2. In a mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
3. In a medium-sized bowl, whisk together buttermilk, hot coffee, oil, egg and vanilla.
4. Add wet ingredients to dry ingredients and mix for 2 minutes on medium speed after starting on low to avoid splashing.
 5. Using a scoop or spoon, divide batter amongst cupcake liners.
6. Bake for 15 to 17 minutes or until a toothpick comes out with just a crumb or two.  gently remove cupcakes from the pan immediately. Transfer to a wire rack to cool completely.

 rosewater frosting 
 
10 tablespoons butter, softened
1 1/4 cups powdered sugar
pinch of salt
1 1/2 teaspoons vanilla
1/8 teaspoon rosewater
1 tablespoon cream
1. In a large bowl, beat butter on medium-high speed about 30 seconds or until smooth.
2. Add powdered sugar and salt, and beat on low speed until well-combined, about 1 to 2 minutes.
3. Add cream, vanilla, and rosewater, and beat 10 seconds until combined. Increase mixer speed to medium-high and beat until fluffy about 4 to 6 minutes.
4. For a blush pink frosting, use a teeny tiny pit of food color Soft Pink to tint your frosting.
5. start with a border of flowers along the cupcakes edge and then move towards the center.