These Hot Chocolate Lavender Cupcakes are a flavor fusion of hot chocolate cake and sweet chocolate frosting with a floral flavor.
Cupcake Tips
- To accurately measure boiling water, bring a saucepan of water to a boil then measure out the exact amount.
- Use a 3 tablespoon-sized spring loaded ice cream scoop to divide the cake batter into the cupcake pan(s).
- Rotate pans a little over halfway through baking to be sure the cupcakes bake evenly.
- Let cupcakes cool in their pan for 10 minutes, before inverting on to cooling racks to cool completely.
Frosting
Chocolatey-sweet with a floral note is what this frosting is all about! Tip: The melted chocolate should be liquid but not hot when adding it into the frosting.
Cupcake Assembly Tips
- To keep the cupcake liners looking good, I placed each cupcake in a new cupcake liner for aesthetics.
- Use culinary lavender for sprinkling on top of the cupcakes.
- Roast the marshmallows in the broiler under a close eye. And rotate when needed for an even roast. Remove from the oven and flip marshmallows over and continue to roast until done. Don’t use a kitchen torch for this. You’ll end up burning your lavender, frosting and marshmallow.
How To Roast Marshmallows Under The Broiler
- Line a rimmed baking sheet with foil. (Parchment paper will burn.)
- Place marshmallows on prepared baking sheet and roast under the broiler under a close eye. Don’t leave or take your eyes off this!
- Once the marshmallows start turning brown, remove from the oven and turn the marshmallows over and roast until browned.
- Remove roasted marshmallows from the oven and set aside to cool.
Hot Chocolate Lavender Cupcakes Baking Schedule
- Day 1: Bake cupcakes.
- Day 2: Make frosting, assemble, decorate and serve.
Hot Chocolate Lavender Cupcake Tools
- 2 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- 3 tablespoon-sized spring loaded ice cream scoop
- Piping bag
- Ateco piping tip #869
- Dried culinary lavender
Let’s Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
Suggested Recipes
Hot Chocolate Lavender Cupcakes
Yield:
24
Prep Time:
1 hour
Cook Time:
20 minutes
Additional Time:
10 minutes
Total Time:
1 hour 30 minutes
These Hot Chocolate Lavender Cupcakes are a flavor fusion of hot chocolate cake and sweet chocolate frosting with a floral flavor.
Ingredients
SPECIAL TOOLS
- 2 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- Spring loaded ice cream scoop, 3 tablespoons in size
- Piping bag
- Ateco piping tip #828
- Dried culinary lavender, for garnish
- 24 marshmallows, roasted for garnish
CUPCAKES
- 1 ½ cups (7.5 ounces/213 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 4 ounces unsweetened chocolate, chopped
- ½ cup (1 ½ ounces) Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder or instant coffee powder
- 1 ¼ cups boiling water
- 10 tablespoons unsalted butter, at room temperature
- 1 ½ cups (10.5 ounces/297 grams) light brown sugar
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
FROSTING
- 1 cup unsalted butter, at room temperature
- 1/4 cup shortening
- 6 ounces bittersweet chocolate, melted and cooled
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon lavender extract
- 3 1/4 cups (13 ounces/365 grams) powdered sugar, sifted
Instructions
CUPCAKES
- Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt together. In a separate bowl, combine the chopped chocolate, cocoa powder, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 5 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla and lavender extracts and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
- Using a 3 tablespoons sized spring loaded ice cream scoop, divide the batter into the prepared cupcakes pans. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans a little over halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening, and salt on medium-high speed for 4 minutes. Add the melted chocolate and beat for another 4 minutes. Add the heavy cream, extracts and powdered sugar, and slowly mix until combined, about 1 minute.
- Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
FROSTING
ASSEMBLE
- Fit a piping bag with Ateco piping tip #828 and fill with frosting. Pipe a spiral of frosting on each cupcake and top with dried culinary lavender and roasted marshmallows for garnish.
Notes
Assembled cupcakes can be stored in an airtight container in the refrigerator for 3 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 1197Total Fat: 71gSaturated Fat: 28gTrans Fat: 3gUnsaturated Fat: 36gCholesterol: 120mgSodium: 914mgCarbohydrates: 138gFiber: 7gSugar: 98gProtein: 12g
*Nutrition information is an estimate and will vary.*