Lavender-iced brownie cupcakes recipe

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Appearances can be deceiving: These sugared flower–topped cupcakes look like dainty petits four, but the lavender-flavored and -colored icing hides a rich chocolate brownie cupcake. Look for dried lavender at specialty markets or online; edible pesticide-free flowers can be found at baking-supply stores. You can also make the icing without the lavender.

  • Yield: 24


  • ¾ cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) plus 2½ tablespoons unsalted butter, cut into pieces, room temperature
  • 3½ ounces unsweetened chocolate, finely chopped
  • 1⅓ cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Lavender Icing
  • Crystallized Flowers
How to Make It
  1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
  2. With an electric mixer on medium speed, beat chocolate mixture and sugar until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture, and beat until just combined.
  3. Divide batter evenly among lined cups, filling each two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17 minutes (cupcakes will not be domed). Transfer to wire racks to cool completely.
  4. To finish, use a small spoon to coat cupcakes with icing, covering tops completely. Let set, about 1 hour. Top with crystallized flowers. Iced cupcakes can be stored up to 2 days at room temperature in airtight containers.

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