Recipe: Chocolate Lavender Cupcakes

Chocolate Lavender Cupcakes

These cupcakes freeze well, so they’re handy when you need a celebratory cupcake or a last-minute surprise.

Lavender and chocolate is a delicious taste sensation. We used The Spice Trader Dried Lavender, from specialty food stores or online.

For 6 cakes of 10 cm

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Ingredients

150g dark chocolate (at least 60% cocoa), broken into small pieces

1⁄2 cup hot water

250g unsalted butter, softened

1¾ cup caster sugar

4 eggs

2 cups flour

1⁄3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon vanilla extract

2 teaspoons dried lavender flowers

1 cup buttermilk

Chocolate icing:

300g dark chocolate (at least 60% cocoa), broken into pieces

3⁄4 cup cream

3 tablespoons of butter

Method

Heat the oven to 190C. Butter and line the bottom of 6 cake molds 10 cm in diameter.

To make the cake, place the 150g chocolate and hot water in a bowl set over a saucepan of simmering water, and stir until the chocolate is melted. Remove the bowl from the heat.

In another bowl, cream the butter and caster sugar. Add the eggs, one at a time, beating well after each addition.

Sift the flour, cocoa and baking soda and stir into the chocolate mixture. Add vanilla, lavender and buttermilk, mixing gently until well blended.

Divide the mixture into the prepared pans and bake for 45 minutes or until a knife inserted in the center comes out clean.

Let the cakes cool in the pans for 15 minutes before removing them to a wire rack to cool completely. Once completely cold, frost with icing.

To make the frosting, place the chocolate, cream and butter in a bowl over a saucepan of simmering water and stir until melted and smooth. Remove from heat and allow to cool and thicken slightly before spreading over cakes.

Garnish the cakes with extra dried lavender or sprigs of fresh lavender brushed with a little beaten egg white and sprinkled with caster sugar.

The cakes will keep for 3 to 4 days in an airtight container or can be frozen.