Floral Chocolate Cupcakes For Spring

These Chocolate Floral Cupcakes are SO pretty and can be used for spring, for Mother's Day, for birthdays, for summer, and even for fall. (Or winter, if you so desire) And they're delicious!

Happy First Day of Spring!

I think that’s a pretty laughable sentiment since we have a winter storm watch in effect for tomorrow that may dump anywhere between one to 11 inches, BUT, it’s spring! We’re still going with it. The kids have their spring concert at school, and this is the first year in which I’m watching TWO kids sing. At 2:00pm they do a Vernal Equinox celebration at the school with “sugar on snow” – maple syrup on shaved ice. Or maybe snow. We certainly have plenty of that to spare for syrup.

Regardless, I’m wearing my spring digs, and they feel fabulous:

These Floral Chocolate Cupcakes don’t need a lot of preamble. All you have to do is look at them. And I’m pretty picture happy today so I’ll show you everything you need to do from start to finish. I think you will love these cupcakes!

Ingredients:

1 cup all-purpose flour
¼ cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup hot water

For the decorations:
2 cups chocolate buttercream
3 tbsp graham cracker crumbs
1 cup yellow candy melts OR 1 cup white chocolate (and yellow food coloring)
1 tbsp coconut oil (not necessary if opting for white chocolate)

Instructions:

1 – Preheat your oven to 350 and line a muffin pan with muffin cups. Set your pan aside.

2 – In a large bowl, combine your dry ingredients: flour, cocoa powder, baking soda, and salt.

3 – In a stand mixer, mix sugar, egg, and vanilla until smooth. Add vegetable oil.

4 – In small amounts, add dry ingredients and buttermilk alternatively into your wet ingredients.

5 – Once your cupcake batter is completely combined, pour hot water. Fill each section of your muffin pan halfway with cupcake batter. Bake for 12-15 min.

6 – Cool cupcakes on cooling rack.

7 – Using a piping bag, pipe on a large amount of chocolate buttercream on each cupcake. Sprinkle graham cracker crumbs on top.

8 – Line a baking sheet with wax paper. In a microwave-safe bowl, melt candy melts and coconut oil. Place in a piping bag and pipe out flower shapes on baking sheet. Let set in the refrigerator. If you decide to go with white chocolate, place a dab of yellow food coloring on white chocolate chips. Melt using the double boiler method.

9 – Remove from wax paper and place on top of cupcake.

These Chocolate Floral Cupcakes are SO pretty and can be used for spring, for Mother's Day, for birthdays, for summer, and even for fall. (Or winter, if you so desire) And they're delicious!

These Chocolate Floral Cupcakes are SO pretty and can be used for spring, for Mother's Day, for birthdays, for summer, and even for fall. (Or winter, if you so desire) And they're delicious!

A strange thing about my kids is that they don’t like chocolate cupcakes or chocolate cake at all. That’s why I was impressed that they ate these. I think it’s something about the buttercream or the toppings but also the batter itself is delicious! You can see how it bakes up so beautifully. And your entire house will smell like absolute heaven! My office is on the second floor so I can smell anything cooking or baking even stronger than the first floor, as the heat and the smells rise up to me.

These Chocolate Floral Cupcakes are SO pretty and can be used for spring, for Mother's Day, for birthdays, for summer, and even for fall. (Or winter, if you so desire) And they're delicious!

These are a big hit and will impress your guests or hosts with how they look and how they taste!

These Chocolate Floral Cupcakes are SO pretty and can be used for spring, for Mother's Day, for birthdays, for summer, and even for fall. (Or winter, if you so desire) And they're delicious!

What event or season would you make these cupcakes for?

About Tamara

Tamara is a professional photographer, a mama of two, a Lifestyle Blogger/Social Media Influencer/Brand Ambassador, and a nearly professional cookie taster. She has been known to be all four of those things at all hours of the day and night. She is a very proud contributor to the book, The Mother Of All Meltdowns, the Stigma Fighters Anthology (volume 1), and The HerStories Project: So Glad They Told Me. She is also a proud Community Lead and a regular contributor to the SoFab Food blog, and the Target Made Me Do It blog. After two cross country moves, due to her intense Bi-Coastal Disorder, she lives with her husband, daughter, son, dog, cat, and 11 chickens in glorious western Massachusetts.

Comments

Floral Chocolate Cupcakes For Spring — 7 Comments

  1. Aw, these are indeed perfect for the first day of spring. And like you though we are also in for a winter storm here tomorrow. So just not sure Mother Nature got the official memo yet about spring. But still doesn’t stop me from wanting to celebrate the date not he calendar either here, too 🙂

  2. Look at you, baking and piping and creating gorgeous floral cupcake toppings! SO cute!!! I love these cupcakes. I’d like to eat them and pretend spring is actually here, even though I’m dog/house sitting and it’s coming down something ferocious out there. WHEEEE WINTER 🙂 XOXO

  3. These almost look too good to eat. I’m horrible with piping but I’ve been getting a bit better. One of these days I’m going to have to outdo you in the cupcake arena. 🙂

  4. Thomas doesn’t like chocolate cake either – he might not actually be my kid. These look SOOO good – I gave up chocolate for Lent (along with not shopping) and boy do I miss it. Sorry about your weather :(.

  5. I would eat these whenever! I just LOVE cupcakes! These are pretty. Mine usually looks as though a child made them, ha.

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