Today is Mother’s Day and my children and I decided to make Chocolate Sunflower Cupcakes to share to relatives and friends. It was fun working together and everybody helping in the process from baking to decorating.
Here is the recipe:
CHOCOLATE SUNFLOWER CUPCAKE RECIPE
1 cup sugar
1 cup all-purpose flour
½ cup cocoa powder
1/3 tbsp baking soda
½ tsp baking powder
½ tsp salt
½ cup buttermilk, room temperature
¼ cup vegetable oil
½ cup warm water
1 large egg
½ tsp vanilla extract
1 cup unsalted butter, room temperature
1/2 tsp vanilla extract
2 1/2 cups confectioner’s sugar
yellow food coloring
mini chocolate chips for topping
1. Whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, vegetable oil and warm water and whisk to combine. Then add the egg and vanilla extract and whisk until the batter is smooth. Line a cupcake pan with cupcake liners and fill each cup 2/3 of the way full with batter. Bake at 350F for 20-25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
2. While the cupcakes are cooling, make the buttercream. Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner’s sugar one cup at a time, mixing well with each addition. Then whip for 3-5 minutes, until fluffy. Dye the buttercream a golden yellow color.
3. To decorate, spread a thin layer of buttercream onto the surface of each cupcake. Place the remaining buttercream in a piping bag fitted with a star-shaped piping tip. Pipe rings of petals on the cupcake, starting from the outside and working towards the center. 5. Fill the center with mini chocolate chips and enjoy!
Here is the video to follow through the process:
Please share your experience by commenting below with the making this Chocolate Sunflower Cupcake recipe.