Chocolate Cupcakes with Lavender Chantilly
2/3 cup water
2 oz de sugar
1 Tbsp culinary lavender
1 cup heavy cream
For the cupcakes:
2 oz dark chocolate (70% cocoa)
2 large eggs
6 Tbsp butter
1/2 cup sugar
1/4 cup flour
1 Tbsp cocoa powder, unsweetened
1/4 tsp baking powder
A pinch of salt
Mix the sugar with the water and bring to a boil. Remove from the heat. Add the lavender seeds and let infuse for 30 mns. Filter and let cool down. Whip the cold cream in chantilly and add 2 Tbsp of the syrup to it.
For cupcakes: Preheat your oven at 350 F.
Chop the chocolate coarsely.
Cut the butter in small pieces. Place them together in a bowl and melt using the bain-marie method.
Transfer the preparation in the bowl of your mixer. Add the sugar and mix gently to dissolve the sugar. Let rest for a few mns.
Continue to mix for about 5 mns.
Add one egg at a time and mix until well blended.
Sift the flour, cocoa powder and baking powder separately, and add them to the preparation with the salt.
Mix well, but not too much.
Take cupcake molds (paper or silicone) and fill them 3/4 to the top. Cook for about 25 minutes (the cupcakes are cooked when the blade of a sharp knife comes out clean).
Remove from the oven and let cool down.
Decorate avec the lavender chantilly (use a decoration bag), and fresh strawberries or raspberries.