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Chocolate Lavender Cupcakes –


 These Chocolate Lavender Cupcakes are good for spring backyard events!

Chocolate Lavender Cupcakes

This can be a cupcake model of my well-known Chocolate Lavender Dream Cake, from my Midsummer Evening’s Dream ceremonial dinner. It’s considered one of my hottest recipes. I can’t even inform you what number of non-believers I’ve transformed to lavender lovers with that cake! Folks inform me they don’t like lavender, they take one chew, after which they eat two items of cake. Wow your visitors this spring with these dreamy cupcakes!

Chocolate Lavender Cupcakes

This recipe begins with my favourite darkish chocolate cupcakes. I all the time use Hershey’s Particular Darkish cocoa powder. It’s deep and darkish and enhances the lavender completely!

Chocolate Lavender Cupcakes

The cupcakes are then topped with my lavender frosting. Make the lavender milk earlier than you make the cupcakes: simply warmth milk with a little bit of culinary lavender and let steep when you bake and funky the cupcakes. (I purchased a bag of culinary lavender for $10 on Amazon years in the past and I’ve barely made a dent. It’s a lifetime provide!)

Lavender Recipes

Add the lavender milk to the frosting and voila. I want you guys might scent how unbelievable this frosting smells! Naturally the frosting is a light-weight gray, which is a beautiful tea occasion look. If you would like them to look lavender, simply add a little bit of purple meals coloring. 

Chocolate Lavender CupcakesChocolate Lavender Cupcakes

I used a wilton 1A tip for these as a result of I felt prefer it however piping roses on high could be simply pretty for springtime. 

Spoiler alert: I already ate one they usually’re good. I hope you’re keen on this recipe as a lot as I do!

Chocolate Lavender Cupcakes

Chocolate Lavender Cupcakes
Makes 24

For lavender milk:
1/4 cup milk
2 Tbsp dried culinary lavender

For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup darkish cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Lavender Frosting

For the Lavender Frosting:
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup lavender-infused milk (see above)
1 tsp vanilla extract

  1. In a small sauce pan, warmth 1/4 cup milk with 2 Tbsp dried culinary lavender. Take away from warmth, let cool, and permit lavender to steep for at the least 4 hours within the fridge.
  2. Preheat oven to 350°F. Line two muffin tins with cupcake liners and spray with nonstick spray.
  3. Mix sugar, flour, darkish cocoa powder, baking powder, baking soda and salt in giant mixing bowl. Add eggs separately and blend till included. Add milk, oil and vanilla all of sudden and beat on medium velocity of mixer about two minutes. Stir within the boiling water. Divide batter into ready pans.
  4. Bake 20 to 25 minutes or till wood decide inserted in middle comes out clear. Cool 10 minutes; take away from pans to wire racks. Cool fully. 
  5. Beat softened butter with an electrical mixer. Add 3 cups powdered sugar and beat till uniform in coloration.
  6. Pressure dried lavender from milk by pouring it via a sieve, squeezing each drop of milk from the lavender. High off with extra milk if wanted so that you’ve got 1/4 cup. (A few of the milk might have been absorbed by the lavender.)
  7. Add lavender-infused milk, vanilla extract, and remaining 3 cups powdered sugar to frosting and beat till clean. Tint desired shade of purple.
  8. Unfold or pipe lavender frosting onto cupcakes and luxuriate in.


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Glad baking,




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