Chocolate Flower Cupcakes
Line 20 cupcake cavities with paper liners and preheat oven to 350°F.
Combine all ingredients for cupcakes and mix on medium speed for 2 minutes, then scrape down bottom and sides of bowl well. Divide batter between cupcake cavities, filling them about 2/3 full.
Bake cupcakes for 18-20 minutes, until golden around edges and tops spring back when lightly pressed. Cool completely before decorating.
To make frosting, beat butter with electric mixer on medium speed for 1-2 minutes, until creamy and light in color. Add powdered sugar, 6 Tbsp creamer and salt, mixing well for 1-2 minutes. If frosting is too stiff, slowly stream in remaining 2 Tbsp creamer, a little at a time, until it reaches desired consistency.
Cut strips of parchment or waxed paper approximately 2” high and 10-12” long. You’ll need 1 strip for each cupcake. You’ll also need something slightly concave to place the petals in while they dry. I used a rolling pin holder, but you can use a cardboard tube cut in half, baguette pans, a fondant flower former or anything with a similar round shape. You’ll also need a clean food-safe paintbrush.
Melt each candy coatings in separate bowl in microwave. Stir until melted and smooth. Dip paintbrush in coating and brush a petal shape onto strip of parchment, about 1.5 inches long and less than 1 inch wide. (Thinner is better—the petals will look more natural that way.) Try to have the bottom taper and the top fan out a bit. Go over the petal a second time if the layer of coating seems thin.
Repeat until you’ve made about 9 petals. I used 7-8 petals per cupcake, but always like to have an extra in case of breakage. Place parchment strip in your concave petal former and let dry.
Once dry, brush a second contrasting color onto base of petals. Repeat until you’ve made enough petals for all cupcakes.
Place frosting in piping bag fitted with coupler. Pipe single swirl onto each cupcake, then pipe horseshoe shape around one edge—this will form a ledge and help your flowers angle slightly to the side instead of just straight up. Place petals around edge of cupcake, overlapping them slightly and leaving a little blank space in middle. Add small star tip onto piping bag and pipe star of frosting in center of each cupcake. Place Sixlet or sugar pearls onto frosting.
These cupcakes are best served within 1-2 days of assembly. Enjoy!
- 1 lemon cake mix (approx. 16 oz; can substitute other flavors if desired)
- 1 lemon pudding mix (approx. 5 oz; can substitute vanilla)
- ½ cup International Delight Almond Joy coffee creamer
- ½ cup milk
- 6 oz melted butter (3/4 cup)
- 4 whole eggs
- 1 tsp lemon extract
- 8 oz unsalted butter at room temperature
- 16 oz powdered sugar (4 cups)
- 6-8 Tbsp International Delight Almond Joy™ coffee creamer
- ¼ tsp salt
- 10 oz assorted colors candy coating (I used 2 oz each of pink, purple, blue, green, and yellow)
- Sixlets and/or candy pearls