Chocolate Flower Cupcakes

As we approach warmer weather and Bake-A-Camp festivities coming this summer it’s important to take a moment and enjoy this beautiful Spring! These floral cupcakes were inspired by all of the wonderful flowers I’ve seen come into full bloom over the past few weeks. As always these recipes are meant for you all to read and enjoy then put into action but with your own twist. So if you wanted to make red roses or yellow sunflowers then be my guest! For these cupcakes I used a leaf tip which can also be made by simply cutting your piping bag on both sides at an angle so your left with your piping bag comes to an open point with angled edges. I hope that you all not only enjoy this recipe but take a moment to appreciate Spring :)

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. espresso powder
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp. vanilla extract
• 1/2 cup boiling water

Buttercream:

• 4 cups powdered sugar
• 1 cup softened unsalted butter
• 2 tsp. Vanilla sugar
• 2-3 Tbsp. milk
• 1-2 tsp. food dye

Directions:

1. Preheat the oven to 350° F and line a cupcake pan with parchment liners then set aside.
2. In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and espresso powder until each ingredient is well-combined then set aside.
3. Create a well in the center of these dry ingredients then pour in the milk, vegetable oil, egg and vanilla.
4. Put the 1/2 cup of water on the stovetop on medium heat while mixing the bowl of ingredients together. You’ll notice that the batter will seem thick.
5. As soon as the water comes to a boil, pour it into the bowl and whisk until the batter is nice and smooth.
6. Scoop the batter and fill the cupcake liners about 3/4 of the way full. Continue scooping until each cupcake liner has been filled.
7. Place the cupcakes in the oven and bake for 12-15 minutes or until a toothpick inserted comes out clean.
8. While the cupcakes are baking we can prepare the buttercream.
9. Add your butter into a large bowl and whisk until it is light in color and creamy. Add in your powdered sugar and continue to whisk while adding in your vanilla and milk. Whisk until there are no clumps and your buttercream is light and creamy.
10. Color the frosting with whatever colors you would like your flowers to be. And make as many colors as you’d like! For my cupcakes I mixed a light blue color then added some purple food dye but didn’t mix in the purple all the way to give it a fun and colorful effect.
11. Place the buttercream in your piping bag and create your beautiful little flowers! Have fun with this and be creative :)