Small Batch Lilac Chocolate Cupcakes (Printable version)

Moist chocolate cupcakes infused with delicate lilac flavor, topped with floral buttercream and fresh blossoms.

# What you need:

→ Dry Ingredients

01 - 1/2 cup all-purpose flour (65 g)
02 - 1/4 cup unsweetened cocoa powder (25 g)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/8 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup granulated sugar (100 g)
07 - 1 large egg, room temperature
08 - 1/4 cup whole milk (60 ml), room temperature
09 - 1/4 cup vegetable oil (60 ml)
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons lilac syrup

→ Optional Decoration

12 - 1/2 cup semi-sweet chocolate chips (60 g)
13 - Fresh lilac blossoms for garnish (unsprayed)

→ Lilac Buttercream

14 - 1/4 cup unsalted butter, softened (55 g)
15 - 3/4 cup powdered sugar (90 g)
16 - 1 tablespoon lilac syrup

# How To:

01 - Preheat oven to 350°F and line a 6-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Whisk sugar, egg, milk, oil, vanilla, and lilac syrup in a separate bowl until smooth.
04 - Add dry ingredients to wet ingredients and mix just until combined. Do not overmix.
05 - Gently fold in chocolate chips if using.
06 - Divide batter evenly among liners, filling about 3/4 full.
07 - Bake for 16–18 minutes or until a toothpick inserted into center comes out clean.
08 - Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat butter and powdered sugar until light and fluffy. Mix in lilac syrup until smooth.
10 - Frost cooled cupcakes with lilac buttercream and top with fresh lilac blossoms.

# Expert Advice:

01 -
  • The floral perfume hits you before the first bite, but never overwhelms the deep chocolate underneath
  • Small batch means six perfect cupcakes without the guilt of a dozen leftovers calling your name
  • Something about edible flowers on dessert makes ordinary Tuesdays feel like garden parties
02 -
  • Overmixing the batter is the number one way to ruin these cupcakes, so stop as soon as the flour disappears
  • Room temperature ingredients blend together seamlessly while cold ingredients create tiny lumps that never quite dissolve
  • Not all lilacs are created equal, some varieties taste like soap while others are perfumed and sweet
03 -
  • Placing a kitchen towel in the microwave for 30 seconds creates a warm spot to bring cold eggs to room temperature in minutes
  • Use a cookie scoop for perfectly portioned cupcakes that bake evenly

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