Chocolate Cupcakes with Lavender Chantilly
INGREDIENTS
- Servings: 6
- 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
DIRECTIONS
- 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.