1-First Step: Preheat your oven to 350°F (175°C) and prepare cupcake pans by lining them with paper liners. This ensures an even bake and easy removal.

2-Second Step: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, crushed rose petals, sumac, and espresso powder by sifting them together for a smooth mixture.

3-Third Step: Add eggs, milk, sour cream, vegetable oil, and vanilla extract to the dry ingredients, then whisk until the batter is smooth and well combined.

4-Fourth Step: Fill each cupcake liner about two-thirds to three-quarters full with the batter.

5-Fifth Step: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

6-Sixth Step: Cool the cupcakes in the pan for a few minutes before transferring them to a wire rack to cool completely.

7-For the buttercream, beat the softened butter in a stand mixer for about one minute until smooth. Gradually add powdered sugar, cocoa powder, meringue powder, salt, crushed rose petals, and vanilla while mixing on low speed.

8-Increase to medium-high speed and whip for 4 to 5 minutes until light and fluffy. Add milk or cream as necessary for desired consistency, then pipe rosettes on the cooled cupcakes and decorate with freeze-dried strawberries, sprinkles, sugar, and edible rose petals.