These Chocolate Lavender Cupcakes are perfect for spring garden parties!
This is a cupcake version of my famous Chocolate Lavender Dream Cake, from my Midsummer Night’s Dream dinner party. It’s one of my most popular recipes. I can’t even tell you how many non-believers I’ve converted to lavender lovers with that cake! People tell me they don’t like lavender, they take one bite, and then they eat two pieces of cake. Wow your guests this spring with these dreamy cupcakes!
This recipe starts with my favorite dark chocolate cupcakes. I always use Hershey’s Special Dark cocoa powder. It’s deep and dark and complements the lavender perfectly!
The cupcakes are then topped with my lavender frosting. Make the lavender milk before you make the cupcakes: just heat milk with a bit of culinary lavender and let steep while you bake and cool the cupcakes. (I bought a bag of culinary lavender for $10 on Amazon years ago and I’ve barely made a dent. It’s a lifetime supply!)
Add the lavender milk to the frosting and voila. I wish you guys could smell how incredible this frosting smells! Naturally the frosting is a light grey, which is a lovely tea party look. If you want them to look lavender, just add a bit of purple food coloring.
I used a wilton 1A tip for these because I felt like it but piping roses on top would be just lovely for springtime.
Spoiler alert: I already ate one and they’re perfect. I hope you love this recipe as much as I do!
Chocolate Lavender Cupcakes
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 dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
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
- In a small sauce pan, heat 1/4 cup milk with 2 Tbsp dried culinary lavender. Remove from heat, let cool, and allow lavender to steep for at least four hours in the fridge.
- Preheat oven to 350°F. Line two muffin tins with cupcake liners and spray with nonstick spray.
- Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Divide batter into prepared pans.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Beat softened butter with an electric mixer. Add 3 cups powdered sugar and beat until uniform in color.
- Strain dried lavender from milk by pouring it through a sieve, squeezing every drop of milk from the lavender. Top off with additional milk if needed so that you have 1/4 cup. (Some of the milk may have been absorbed by the lavender.)
- Add lavender-infused milk, vanilla extract, and remaining 3 cups powdered sugar to frosting and beat until smooth. Tint desired shade of purple.
- Spread or pipe lavender frosting onto cupcakes and enjoy.
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2 Comments Add yours
I love the use of Lavender in recipes!
I’m so glad! Me too. 🙂