Appearances can be deceiving: These sugared flower–topped cupcakes look like dainty petits four, but the lavender-flavored and -colored icing hides a rich chocolate brownie cupcake. Look for dried lavender at specialty markets or online; edible pesticide-free flowers can be found at baking-supply stores. You can also make the icing without the lavender.
Ingredients
- ¾ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) plus 2½ tablespoons unsalted butter, cut into pieces, room temperature
- 3½ ounces unsweetened chocolate, finely chopped
- 1⅓ cups sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Lavender Icing
- Crystallized Flowers
How to Make It
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
- With an electric mixer on medium speed, beat chocolate mixture and sugar until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture, and beat until just combined.
- Divide batter evenly among lined cups, filling each two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17 minutes (cupcakes will not be domed). Transfer to wire racks to cool completely.
- To finish, use a small spoon to coat cupcakes with icing, covering tops completely. Let set, about 1 hour. Top with crystallized flowers. Iced cupcakes can be stored up to 2 days at room temperature in airtight containers.