Congratulations to Beth on her 100th episode! Let’s all bake this delicious chocolate cupcake recipe in her honor.

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Makes 12 Cupcakes

1 oz (28 g) bittersweet chocolate, melted
½ cup (50 g) unsweetened Cocoa powder
½ cup (120 ml) hot water
1 cup (200 g) of sugar
½ cup (120 ml) vegetable oil
2 eggs
1 ½ (7.5 ml) tsp vanilla
2/3 cups (80 g) of flour
¾ tsp (8.75 ml) salt
½ tsp (2.5 ml) baking soda

Cream Cheese Frosting:
16 oz (450g) cream cheese
½ cup (50 g) powdered sugar
1/3 (80 ml) cup milk
½ tsp (2.5 ml) vanilla
3 tbsp (45 g) sugar pearls for garnish

Lavender Roses:
½ cup (120 g) of room temperature fondant
1 drop Purple Food Coloring
1 tbsp (7 g) powdered sugar for hands

Preheat oven to 350F (175 C) degrees.

Line a 12-well muffin tin with cupcake papers.

In a large heat safe bowl, add the 1 oz of chocolate and the cocoa powder. Then our the hot water over the top to combine.

Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the vanilla. Set aside.

In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.

Fill the cupcake wells ¾ of the way full. Bake 17 mins or until a toothpick comes out clean.

Allow cupcakes to cool completely before frosting.

To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.

For the lavender roses, form the fondant into a ball. Then flatten. Place a drop of food coloring in the center. Fold in half. Place in a food safe plastic bag and knead making sure the food coloring is working into the fondant. Once worked in, remove from bag.

Continue to knead fondant until is well combined and uniform in color.

Rub powdered sugar on hands, to prevent fondant from sticking to hands. Break off a small piece of fondant, the size of a pea. Roll into a little ball. Then roll into a log. Flatten log and pinch, forming log into a little “taco”. Set aside.

Take another pea-sized piece of fondant. Roll into a ball, flatten into a disk. Attach disc to the base of the “taco” making sure the tops of each are at the same level. Mold at the base to adhere well. Set aside.

Take a third pea-sized piece of fondant, roll into a ball, flatten into disk, and attach to the opposite side of the “taco”. Now you will begin to see your rose forming.

Repeat the process for two more “disks” and attach them to the opposite sides of the “taco” to create a 4 petal flower.

Trim “tail” of the rose if kneaded with a sharp knife. Allow to rest for 20 mins or so to “dry out” a bit and harden before placing on top of the cupcakes.

To frost cupcakes, transfer frosting into a pastry bag fitted with a round tip (1/2”/13 mm) pipe a coil around the cupcake, creating a little coiled mound of frosting. Sprinkle with sugar pearls, and top with rose.

Refrigerate until ready to serve. Remove from fridge 20 mins before serving to allow frosting to come up to room temperature. Enjoy!



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