- ¾ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 10 ½ tablespoons unsalted butter
- 3 ½ ounces unsweetened chocolate, finely chopped
- 1 ⅓ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
- Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
- With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
- Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.
- Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.
- ⅓ cup whole milk
- ½ teaspoon dried lavender
- 3 cups confectioners’ sugar
- Violet gel-paste food coloring
Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.
- 1 large egg white
- 1 teaspoon water
- Purple pesticide-free edible flowers, such as pansies and violas, stems removed
- Superfine sugar, for sprinkling
Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.