Chocolate Cupcakes with Rose Vanilla Buttercream

Hmm, what can I say? Such a girlie treat! Again!:) Chocolate cupcake is nice and moist, very chocolatey, light, rose jam inside make them even more intense in flavor and moist. You don't need to put much jam, as even little amount spreads through the entire centre of each cupcake.  And then this heavenly vanilla rose buttercream. Everyone who tried them found them delicious. Though to my personal taste- I would prefer lighter cream, just meringue frosting maybe...but that's me.
We had a little tea party with these cakes. Oh, I do have two really girlie girls at home:) I don't' remember myself at their age playing dolls, wearing princess dresses a lot.... I had a lot of toy cars....

Chocolate cupcakes (adapted from here)
3/4 cup sugar
almost 2 cups AP flour
5 full tb.s. cocoa powder
10g baking powder
0,5 t.s. salt
4tb.s. vegetable oil
0,5 cup milk
1 egg
0,5 cup boiling water
Mix all dry ingredients, add wet ingredients, stir everything well in the end add boiling water and mix until you get no more lumps.
Preheat oven to 175C. Place square pieces of baking paper into each muffin tin (12). Divide the dough between them, don't fill them to the edge.
Bake 18 minutes. Let them cool completely.

Vanilla Rose Swiss Meringue Buttercream (adapted from Martha Stewart)
4 large egg whites
1 1/4 cup sugar
200g butter
vanilla
50-70ml blended rose jam + some more for filling
red and yellow food colouring
Place egg whites and sugar into metal bowl over large pan with boiling water. Start whipping it until all the sugar is melted. It will take just a couple of minutes. Check the consistency with your fingers. It should be smooth. Set aside and continue whipping until you get stiff glossy peaks. probably around 10 minutes.
Place your whipped egg whites into the fridge for a short while for them to bee cool before adding butter.
Start whipping on medium speed and add 1 table spoon of soft butter at a time. Make sure it is all well incorporated. In the end add puréed jam. You could chill it in the fridge before frosting, if needed.
Take out a small part (like 1 cm deep) out of the top (I use apple corer). Add some rose jam (does not have to be blended). Now frost cupcakes with buttercream. They are ready to be served!

PS It was quite warm on the day of baking...so in the end of my "photo session" buttercream started to cry a little...