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Orchid and Chocolate Cupcakes
The recipe for delicious chocolate cupcakes decorated with orchid flavoured buttercream.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings: 15
Course:
Dessert
Cuisine:
International
Ingredients
Chocolate Cupcakes
- 188 gms – 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 gms – 4 oz. unsalted butter at room temperature
- 125 gms – 1 cup + 2 tbsp packed brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- ½ cup buttermilk or yogurt
- 2 tbsp milk
- 3 to 4 tbsp cocoa powder
Orchid Buttercream
- 125 gms – 4.4 oz. butter
- 225 gms – 8 oz. icing sugar
- Orchid essence to taste – I use Artgato Orchid Essence, you can buy it here
- Purple Food Coloring powder or paste
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.