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Orchid and Chocolate Cupcakes
5 from 3 votes

Orchid and Chocolate Cupcakes

The recipe for delicious chocolate cupcakes decorated with orchid flavoured buttercream.

Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
Servings: 15
Course: Dessert
Cuisine: International

Ingredients

Chocolate Cupcakes
  • 188 gms flour 1 ½ cups
  • 1 tsp baking powder
  • ¼ tsp salt sea salt
  • 115 gms butter at room temperature, unsalted, 4 oz
  • 125 gms brown sugar packed, 1 cup + 2 tbsp
  • 2 egg at room temperature
  • 1 tsp vanilla
  • ½ cup buttermilk or yogurt
  • 2 tbsp milk
  • 3 to 4 tbsp cocoa powder
Orchid Buttercream
  • 125 gms butter 4.4 oz
  • 225 gms icing sugar 8 oz
  • orchid essence to taste – I use Artgato Orchid Essence, you can buy it here
  • Food Coloring powder or paste, purple color

Instructions

Chocolate Cupcakes
Orchid Buttercream
To Assemble the cupcakes

Notes

  • This recipe will give you a little bit more buttercream than you require for the cupcakes.  You can store the remaining buttercream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months.  Just let it thaw/bring it back to room temperature and re whip it on low before using it.