Chocolate Rose Cupcakes

INGREDIENTS

1 3/4 cups

all-purpose flour ((7.8 oz) )

1 cup

cocoa powder ((3 oz), good-quality)

1 1/2 tsp

baking soda

1/2 tsp

salt

1 cup

buttermilk (at room temperature)

1/2 cup

sour cream (full-fat, at room temperature)

2 tbsp

water

6 oz

butter (at room temperature)

2/3 cup

granulated sugar ((4.75 oz) )

2/3 cup

brown sugar ((5 oz), lightly packed)

eggs (large, at room temperature)

2 tsp

vanilla extract

2 tbsp

rose water

14 oz

granulated sugar ((2 cups))

egg whites (room temperature)

1 lb

butter (softened but still cool)

salt

2 tsp

vanilla paste or 1 1/2 tbsp vanilla extract

2 tbsp

rose water (to taste)

Pink (red, or burgundy food coloring)

8 oz

white chocolate (, finely chopped)

2 1/4 oz

light corn syrup