Ingredients
Cupcakes:
- 1 cup sugar
- 1-1/2 cups unbleached, all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 2 tablespoons fresh lavender blossoms, or 2 teaspoons dried
Lavender Honey Frosting:
- \
- 1/4 cup milk
- 2 tablespoons honey
- 2 tablespoons fresh lavender blossoms, or 2 teaspoons dried
- 6 tablespoons butter, softened
- 3-1/2 cups confectioners’ sugar
Directions
- Cupcakes Preheat oven to 375 F. Line muffin tin with cupcake papers; set aside.
- In large bowl, sift together sugar, flour, cocoa, baking powder and salt; set aside.
- In small bowl, whisk together oil, eggs, vanilla and milk. Pour into dry and stir until almost completely combined. Fold in lavender blossoms and mix to combine.
- Pour batter into prepared tin, filling each cup about 3/4 full.
- Bake for 18 to 20 minutes, or until tester inserted in center comes out clean.
- Cool in pan on wire rack for 5 minutes, then remove from muffin tin. Cool completely on wire rack before frosting. Lavender Honey Frosting:
- In small saucepan, whisk together milk, honey and lavender blossoms. Heat gently to simmer over medium heat. Simmer for 2 minutes. Remove from heat and allow to cool. Once cooled, strain lavender blossoms from liquid.
- In bowl, cream together butter and confectioners’ sugar, adding infused milk a little at a time until smooth frosting forms.
- Spread frosting on cooled cupcakes.
Need more chocolate? Check out Chocolate Dessert Recipes for All Tastes.
Kathie N. Lapcevic is a writer and teacher who specializes in garden, food and recipe creation. She blogs at Homespun Seasonal Living and, when not working, can be found playing in the great outdoors of northwest Montana.
Chocolate Lavender Cupcakes With Lavender Honey Frosting
Delicately flavored, these chocolate lavender cupcakes, topped with fresh lavender flowers, make for a lovely party presentation. They look fancy and bake up in no time.
