Homemade Lavender Chocolate Cupcakes: A Delightful Floral Indulgence
Prepare to be enchanted by a truly unique and delicious treat: lavender chocolate cupcakes. These aren’t just any cupcakes; they are a symphony of delicate floral notes and rich chocolate, baked into a soft, airy cake, and crowned with a subtly fragrant lavender icing. The hint of lavender is not overpowering but rather a sophisticated whisper that elevates the entire experience, making these cupcakes an unforgettable dessert. If you’re eager to explore new flavors and impress with a homemade masterpiece, this recipe is your perfect next baking adventure!
The Enchanting Pairing of Lavender and Chocolate
There’s a special kind of magic that happens when unexpected flavors come together in perfect harmony. Lavender and chocolate might seem like an unusual duo, but their combination in these cupcakes is nothing short of brilliant. The deep, comforting richness of dark chocolate provides a grounding base, while the delicate, almost ethereal floral notes of culinary lavender infuse the icing with an elegant, aromatic essence. It’s a sophisticated balance that surprises and delights the palate, offering a refreshing departure from traditional cupcake flavors. This innovative pairing makes these treats ideal for any occasion where you want to serve something truly memorable and visually stunning.
The Joy of Baking and Creating Delicious Memories
For me, baking is more than just following a recipe; it’s a passion, a creative outlet, and a source of immense happiness. The comforting aroma that fills the kitchen as cakes, pies, or bread bake is incredibly uplifting. These chocolate lavender cupcakes were particularly fun to create and, naturally, even more delightful to devour. The process of infusing milk with lavender for the icing is surprisingly simple, yet it yields a complex and exquisite flavor that truly elevates these cupcakes. To make them even more special and visually appealing, I added a touch of purple food coloring to the icing – a beautiful homage to the lavender itself. For an extra festive touch, each cupcake is lovingly decorated with homemade sugar flowers, transforming them into edible works of art. This recipe, thoughtfully adapted from the renowned Martha Stewart, ensures a reliable and delicious result every time.
A Closer Look at Key Ingredients and Their Roles
Every exceptional recipe relies on quality ingredients, and these lavender chocolate cupcakes are no exception. Understanding the role of each component can help you achieve the best possible results and even inspire variations. Let’s delve into what makes these cupcakes so special:
For the Moist Chocolate Cupcakes:
- All-Purpose Flour: The foundation of our cake, providing structure. Ensure it’s fresh for optimal texture.
- Baking Powder & Salt: The leavening agent that gives the cupcakes their airy lift and a pinch of salt to balance the sweetness and enhance other flavors.
- Unsalted Butter & Dark Chocolate Chips: The heart of the chocolate flavor and moisture. Using unsalted butter allows you to control the salt content precisely. Dark chocolate chips melt beautifully and provide a rich, deep chocolate taste that perfectly complements the lavender.
- Sugar: Sweetens the cake and helps tenderize it, contributing to a soft crumb.
- Large Eggs: Act as binders, provide structure, and add richness to the batter. Using room-temperature eggs ensures they emulsify better with other ingredients, leading to a smoother batter and a finer crumb.
- Vanilla Extract: A classic flavor enhancer that deepens the chocolate notes and adds a warm aroma.
For the Aromatic Lavender Icing:
- Whole Milk: The base for our lavender infusion, providing richness and creaminess to the icing.
- Culinary Lavender (Fresh or Dried, Biological): This is the star ingredient for the icing. It’s crucial to use culinary-grade lavender, which is grown without pesticides and specifically for consumption. Regular ornamental lavender can be too strong or bitter. Whether fresh or dried, ensure it’s “biological” or organic for the best and safest flavor.
- Confectioners’ Sugar: Creates a smooth, lump-free icing that melts delicately in your mouth. Sifting it is key to avoid lumps.
- Violet Food Color (Optional): While not essential for flavor, a touch of violet food coloring enhances the visual appeal, making the icing a lovely purple hue that instantly signifies the lavender flavor.
- Sugar Flowers: These delightful edible decorations turn each cupcake into a miniature work of art, perfect for celebrations or a fancy tea party.
Each ingredient plays a vital role in creating these harmonious and beautiful lavender chocolate cupcakes, promising a baking experience that’s as rewarding as the treat itself.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
10 minutes
18 minutes
1 hour
1 hour
28 minutes
Sweets and Sweet Baking
American
24
cupcakes
183
kcal
Prevent your screen from going dark
Ingredients
Cupcakes
-
¾
cup
all-purpose flour -
½
teaspoon
baking powder -
½
teaspoon
salt -
1
stick
butter,
unsalted -
1½
oz
dark chocolate chips -
1⅔
cups
sugar -
2
eggs ,
size L -
1
teaspoon
vanilla extract
Lavender Icing
-
⅓
cup
whole milk -
½
teaspoon
lavender ,
fresh or dried, biological -
3
cups
confectioners sugar -
Violet food color,
Optional -
24
sugar flowers
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
US Customary
Instructions
Cupcakes
-
Preheat your oven. For optimal results, set it to 390 °F (200°C) for a slightly crispier edge, or 350 °F (175°C) for a softer crumb. -
Prepare your muffin tins. Lightly grease 2 standard muffin tins (each holding 12 cupcakes, for a total of 24) with oil or softened butter to prevent sticking, or line them with paper liners for easy removal. -
In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. This step ensures all dry ingredients are evenly distributed, leading to a consistent cake texture. -
Combine the dark chocolate chips and butter in a heatproof bowl. Melt them gently over a bain-marie (a bowl set over a saucepan of simmering water, ensuring the bowl doesn’t touch the water). Stir continuously until the mixture is smooth and fully melted. Remove from heat and allow it to cool slightly, making sure it’s not too hot before adding other ingredients. -
To the cooled chocolate mixture, add the sugar. Using an electric mixer, beat on medium speed for about 3 minutes until the mixture is light and fluffy. This step incorporates air and helps create a tender cupcake. -
Add the eggs, one at a time, mixing well after each addition until fully incorporated. Ensure each egg is completely blended before adding the next to maintain a smooth batter. -
Stir in the vanilla extract until just combined, infusing the batter with its warm, sweet aroma. -
With a spatula, gently fold the dry flour mixture into the wet ingredients. Mix until just combined; be careful not to overmix, as this can result in tough cupcakes. A few small lumps are fine. -
Divide the batter evenly among the prepared muffin molds. Bake in the preheated oven for approximately 18 minutes. The exact time may vary depending on your oven, so keep an eye on them. Once baked, carefully remove the cupcakes from their molds and transfer them to a wire rack to cool completely. -
Allow the cupcakes to cool completely to room temperature before attempting to apply the lavender icing. Applying icing to warm cupcakes will cause it to melt and slide off.
Lavender Icing
-
In a small saucepan, combine the whole milk and lavender. Gently bring the mixture to a boil over medium heat, watching carefully to prevent scorching. -
Once boiling, remove the saucepan from the heat, cover it, and allow the lavender to steep in the warm milk for 10 minutes. This allows the milk to fully absorb the delicate floral aroma and flavor of the lavender. -
Strain the infused milk through a fine-mesh sieve into a clean bowl, pressing down on the lavender to extract all the flavor. Discard the lavender. Ensure no lavender pieces remain, as they can create an unpleasant texture in the icing. -
Gradually beat the confectioners’ sugar into the lavender-infused milk using a whisk or an electric mixer. Continue mixing until you achieve a completely smooth, lump-free icing of desired consistency. Add more confectioners’ sugar if it’s too thin, or a tiny bit more milk if it’s too thick. -
For an extra silky-smooth finish, strain the icing mixture one more time through a fine-mesh sieve. This step ensures there are absolutely no lumps, giving your cupcakes a professional look. -
If you desire a beautiful purple color that matches the lavender theme, add a small amount of violet food color to the icing and mix until evenly distributed. Once your icing is ready, use it immediately on the completely cooled cupcakes, as it can set quickly. -
Generously spread the lavender icing over the tops of each cooled cupcake, ensuring they are completely covered for a smooth, inviting finish. -
For the final touch, carefully place one of the sugar flowers on top of each iced cupcake. These not only add beauty but also a delicate crunch that complements the soft cake.
Notes
Lavender is an incredible ingredient, but it’s important to use the right kind. Culinary lavender, typically Lavandula angustifolia (English lavender), has a sweeter, less camphorous flavor than ornamental varieties. You can often find culinary lavender at specialty spice shops, homeopathic stores, or even in the baking aisle of well-stocked supermarkets. If you’re lucky enough to grow your own, ensure it’s “biological” or organic – meaning it hasn’t been sprayed with pesticides or chemicals – to ensure it’s safe and delicious for consumption.
2. Baking Tip for an Airy Result: Room Temperature Ingredients
For the best possible texture and an irresistibly airy result, always use all your cold ingredients, such as butter and eggs, at room temperature. This is crucial because room-temperature ingredients emulsify more effectively, creating a smoother, more uniform batter. A well-emulsified batter holds air better, which translates to a lighter, fluffier cupcake with a beautiful crumb. Plan ahead and take them out of the refrigerator at least 30-60 minutes before you start baking.
3. How to Check for Doneness: A Baker’s Best Friend
Oven temperatures can vary, so always trust your instincts and check your cupcakes for doneness, especially towards the end of the suggested baking time. Here are a few reliable methods:
- The Gentle Shake Test: Gently shake the muffin tin. If the tops of the cakes still wobble or move noticeably, they likely need a bit more time. They should feel relatively firm.
- The Finger Press Test: Lightly press your finger into the center of a cupcake. If the indentation springs back immediately, the cupcake is done. If a visible dimple or hole remains, they need a few more minutes in the oven.
- The Toothpick Test: This is a classic for a reason! Insert a clean wooden toothpick into the center of a cupcake. If it comes out clean and dry (with no wet batter clinging to it), your cupcakes are perfectly baked.
4. Storage Guidelines: Keeping Your Cupcakes Fresh
Proper storage is key to enjoying your delicious lavender chocolate cupcakes for longer.
- Room Temperature: These delightful cupcakes will maintain their freshness and delicate texture for up to 3 days. Store them in an airtight container at room temperature, away from direct sunlight or heat, to prevent them from drying out.
- Freezer: If you’re planning to bake ahead or have leftovers, these cupcakes freeze wonderfully! Freeze them without the sugar flowers, as delicate sugar decorations can become brittle or sticky when defrosted. Place the unfrosted cupcakes in a freezer-safe container or a resealable freezer bag. They can be stored in the freezer for up to 3 months.
TIP: For convenience, consider freezing the cupcakes in individual portions or smaller batches. This way, you only need to defrost the exact amount you want to enjoy, reducing waste and ensuring fresh-tasting treats whenever a craving strikes. Simply thaw at room temperature for a few hours, then frost and decorate as desired.
Nutrition
Calories:
183
kcal
Carbohydrates:
35
g
Protein:
1
g
Fat:
5
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.2
g
Monounsaturated Fat:
1
g
Trans Fat:
0.2
g
Cholesterol:
24
mg
Sodium:
88
mg
Fiber:
0.2
g
Sugar:
31
g
Vitamin A:
144
IU
Vitamin C:
0.02
mg
Iron:
0.3
mg
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Explore More Cupcake Creations!
If you’ve fallen in love with these lavender chocolate cupcakes, you’re in for a treat! The world of cupcakes offers endless possibilities for flavor and creativity. Dive into more delightful recipes to satisfy your sweet tooth or find inspiration for your next baking project. Here are a few more favorites from my collection:
- Sweet Milk Cupcakes
- Mini Cheesecakes with Forest Fruit Jelly
- Easy Chocolate Cheesecake Cupcakes