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.
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Chocolate Flowers Cupcakes: Classic chocolate cupcakes with tops decorated to resemble chocolate flowers served garnished with dark and white chocolate leaves.
For the Topping:
50g (2 oz) dark chocolate, coarsely chopped
250g (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 180°C (350°C, 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.
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