Chocolate Flowers Cupcakes is a modern British recipe for a classic chocolate frosting with a chocolate topping in the form of flower petals that's garnished with white and dark chocolate leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Flowers Cupcakes.
Due to the decoration these make excellent springtime (particularly Easter) treats.
125g (4 oz) soft light brown sugar
2 eggs
150g (5 oz) self-raising flour
3 tbsp milk
25g (1 oz) cocoa powder
250g (9 oz) butter, softened
50g (2 oz) dark and white chocolate (for the leaves)
Line the wells of a 12-hole muffing tin with paper cases and divide the batter between these, filling each paper case about 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.
For the topping, melt the chopped chocolate in a bain-marie (double boiler) or in a microwave. Beat together the butter and icing sugar until pale and creamy. Allow the chocolate to cool slightly then stir into the creamed mixture and beat until well combined. Spoon into a piping bag and pipe or swirl onto the tops of the cooled cupcakes. Preferably decorate the top in a pattern similar to a rose flower.
For the leaves, break the chocolate into small pieces and melt in a bain-marie (double boiler) or microwave. Using a pastry brush, brush the chocolate evenly over the underside of clean, dry, rose leaves. Arrange the leaves on a baking tray lined with baking parchment and allow to harden in a cool place before carefully peeling the chocolate from the leaves. Use these to decorate the tops of the cupcakes.
Serve immediately.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Due to the decoration these make excellent springtime (particularly Easter) treats.
Chocolate Flowers Cupcakes Recipe
Ingredients:
For the Cupcakes:
125g (4 oz) butter, softened125g (4 oz) soft light brown sugar
2 eggs
150g (5 oz) self-raising flour
3 tbsp milk
25g (1 oz) cocoa powder
For the Topping:
50g (2 oz) dark chocolate, coarsely chopped250g (9 oz) butter, softened
50g (2 oz) dark and white chocolate (for the leaves)
Method:
Cream together the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Mix in the flour, cocoa powder and milk until the batter is smooth.Line the wells of a 12-hole muffing tin with paper cases and divide the batter between these, filling each paper case about 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.
For the topping, melt the chopped chocolate in a bain-marie (double boiler) or in a microwave. Beat together the butter and icing sugar until pale and creamy. Allow the chocolate to cool slightly then stir into the creamed mixture and beat until well combined. Spoon into a piping bag and pipe or swirl onto the tops of the cooled cupcakes. Preferably decorate the top in a pattern similar to a rose flower.
For the leaves, break the chocolate into small pieces and melt in a bain-marie (double boiler) or microwave. Using a pastry brush, brush the chocolate evenly over the underside of clean, dry, rose leaves. Arrange the leaves on a baking tray lined with baking parchment and allow to harden in a cool place before carefully peeling the chocolate from the leaves. Use these to decorate the tops of the cupcakes.
Serve immediately.
cakes, cupcakes, baking, easter, british, traditional, chocolate
Baking
Britain
Chocolate Flowers Cupcakes
https://fabulousfusionfood.blogspot.com/2019/04/chocolate-flowers-cupcakes-recipe.html
Chocolate Flowers Cupcakes. This is a traditional British recipe for an elegant chocolate cupcake decorated with a rosette and white and dark chocolate leaves that makes a wonderful Easter tea centrepiece.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2daInaWcKwRvxfVNd31gtiixGXvfueNewLIpluJJayrtMMDjEzt1XQwBO_2HRxynH4ojiIbkFhrxtXL1JeCtUyqq5XIIyGqIznlEazB1o7RjV-33T9GhD3IK1slDaZKw_PdWat_wGgU/s1600/chocolate-flowers-cupcakes.png
2019-04-12
Yield: 12
Chocolate Flowers Cupcakes
Chocolate Flowers Cupcakes. This is a traditional British recipe for an elegant chocolate cupcake decorated with a rosette and white and dark chocolate leaves that makes a wonderful Easter tea centrepiece.
prep time: 20 mins
cook time: 30 mins
total time: 50 mins
Ingredients:
- 125g (4 oz) butter, softened
- 125g (4 oz) soft light brown sugar
- 2 eggs
- 150g (5 oz) self-raising flour
- 3 tbsp milk
- 25g (1 oz) cocoa powder
- 50g (2 oz) dark chocolate, coarsely chopped
- 250g (9 oz) butter, softened
- 50g (2 oz) dark and white chocolate (for the leaves)
For the Cupcakes:
For the Topping:
Method:
- Cream together the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Mix in the flour, cocoa powder and milk until the batter is smooth.
- Line the wells of a 12-hole muffing tin with paper cases and divide the batter between these, filling each paper case about 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºC, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.
- For the leaves, break the chocolate into small pieces and melt in a bain-marie (double boiler) or microwave. Using a pastry brush, brush the chocolate evenly over the underside of clean, dry, rose leaves. Arrange the leaves on a baking tray lined with baking parchment and allow to harden in a cool place before carefully peeling the chocolate from the leaves. Use these to decorate the tops of the cupcakes.
- Serve immediately.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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