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Small batch lilac chocolate cupcakes with floral icing and chocolate garnish.

Small Batch Lilac Chocolate Cupcakes

These delicate Small Batch Lilac Chocolate Cupcakes combine rich chocolate with floral lilac notes, perfect for a small gathering.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 6 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 1 cup lilac flowers, washed and trimmed Fresh culinary lilacs give a real floral aroma.
  • 1/2 cup sugar Used for making syrup.
  • 1/2 cup water For lilac infusion.
  • 4 1/2 tablespoons unsalted butter, room temperature Contributes flavor and structure.
  • 1/2 cup brown sugar Provides moisture and richness.
  • 1 large egg For binding the batter.
  • 1/2 cup all-purpose flour Main structure for the cupcakes.
  • 2 tablespoons all-purpose flour Additional for batter.
  • 1/4 cup cocoa powder Unsweetened cocoa provides deep flavor.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1/8 teaspoon salt Enhances flavor.
  • 100 ml whole milk Adds moisture.
  • 3 tablespoons sour cream Adds tenderness.
For the cream cheese frosting
  • 6 tablespoons cream cheese, softened Adds tang to the frosting.
  • 1/3 cup unsalted butter, softened Base for the frosting.
  • 2-3 cups icing sugar To sweeten the frosting.
  • 2 tablespoons whole milk Adjusts frosting consistency.
  • 1 teaspoon vanilla extract For flavoring.
  • 1 drop violet food colouring For tinting frosting.
  • 1 drop dusty pink food colouring For tinting frosting.

Method
 

Make the lilac infusion and prepare dry ingredients
  1. Bring 1/2 cup water and 1/2 cup sugar to a gentle simmer. Stir until the sugar dissolves, then remove from heat and add lilac flowers. Steep for 10-15 minutes, then strain the syrup into a bowl.
  2. In a medium bowl, whisk together 1/2 cup + 2 tablespoons flour, 1/4 cup cocoa, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Set aside.
Prepare the batter
  1. Cream 4 1/2 tablespoons unsalted butter with 1/2 cup brown sugar until light and fluffy.
  2. Beat in 1 egg, and add strained lilac syrup alternately with 100 ml milk and 3 tablespoons sour cream, mixing until smooth.
  3. Fold in the dry ingredients in two additions, then fill a lined muffin tin two-thirds full with batter.
Bake and cool
  1. Bake in a preheated oven at 175°C (350°F) for 15-18 minutes or until a toothpick shows a few moist crumbs.
  2. Cool in the pan for 5 minutes before transferring to a wire rack.
Make the frosting
  1. Beat 6 tablespoons cream cheese with 1/3 cup softened butter until smooth.
  2. Add 1 teaspoon vanilla extract and gradually beat in icing sugar until spreadable. Mix in 2 tablespoons milk and tint with food colouring.
Assemble and decorate
  1. Once cupcakes are cool, pipe or spread cream cheese frosting on each and garnish with lilac petals or grated chocolate.

Notes

Store frosted cupcakes in an airtight container in the fridge for up to 4 days. For best texture, serve at room temperature.