I like to start and end most things with chocolate. Runs, vacation, every meal of the day, and food blog series, of course!
I started this lavender week with a delicious Lavender Hot Chocolate, and I thought it only appropriate to bookend this week with another scrumptious chocolate treat.
When I found this chocolate lavender recipe I knew I had to try it! Most gluten free recipes use substitute flour, which can be hit or miss. This gluten free recipe however, simply goes without flour.
At first I was skeptical about this- wondering if the cupcakes were going to come out as dry or overly moist, but they were perfect! They baked for exactly as long as instructed, and were a perfect blend of dense and moist.
Whether you are gluten free or not, you will love these chocolate lavender cupcakes! So, from my little rented kitchen to yours, I hope you have enjoyed this lavender week. I have had a blast sharing these scrumptious edible flowers with you 🙂
Come back soon!
Day Two- Roasted Yukon Potatoes with Lavender
Day Three- Lemon Lavender Loaf
Day Five- Honey Roasted Pears with Lavender
- ½ cup dark chocolate chips
- ½ cup butter
- 2/3 cup sugar
- 3 medium eggs
- ¾ cup unsweetened cocoa powder
- ½ cup whole milk
- ½ teaspoon dried lavender
- 3 cups confectioners’ sugar
- Violet gel-paste food coloring (or a drop of red and blue food coloring)
- Preheat the oven to 350˚F, and line 2 cupcake tins with liners.
- In a durable heat-proof bowl, melt the chocolate and butter over a pot of simmering water, stirring consistently until melted together and smooth.
- Remove the chocolate and butter from the heat and whisk in the sugar and eggs.
- Once combined, stir in the cocoa powder until a thick batter has formed.
- Spoon the mixture into the muffin tins until each liner is 2/3 of the way full, and bake for 15-20 minutes, or until the tops of the cupcakes are spongy but firm.
- Meanwhile, in a small saucepan, bring the milk and lavender buds to a boil over medium heat, and then immediately remove from heat. Allow the lavender to infuse for ten minutes.
- To make the icing, strain the milk to remove the lavender, and discard the used lavender buds. In a medium sized bowl, mix the sugar into the milk until smooth (you may want to add more sugar, depending on how firm you want the icing to be). Add food coloring as desired.
- Ice the cupcakes and sprinkle a few lavender buds on top for decoration. Refrigerate for 30 minutes to help the icing firm.
- Eat and enjoy!
Notes and Tips!:
- Source: Wall Flower Girl
- Like this recipe? Try these other delicious treats from A Rented Kitchen. (Recipe links below):