Some of you might find me a bit quick to declare it spring already, but the weather here in Reykjavík was so beautiful today, that I think I’m right on time. We can at least for sure start looking forward to springtime and preparing our minds… and our bellies!
I’ve baked these a few times already and they never fail to impress, neither the eye nor the mouth. They are also a lot easier to make than they seem to be, which can‘t be a bad thing!
There’s something about chocolate cake with chocolate frosting and sunflowers made out of chocolate, that just screams spring. Or is that just me? It might be. (spoiler – I am a CHOCOHOLIC!)
You can use any recipe you have for the chocolate cake itself. Betty Crocker could even run to your rescue… I won’t tell anyone!
1 cup unsalted butter
1 cup chocolate, melted (70% cocoa or higher)
3 tablespoons coffee, cooled.
3 cups powdered sugar (you can play around with this – the thicker you like your frosting, the more powdered sugar you add)
Stir together butter and melted chocolate. Add the cooled coffee and blend. Finally, mix in the powdered sugar (it’s easier if you don’t add it all at once). If your frosting is too thick for your taste, you can thin it with double cream. Be careful, though! If it’s too thin, you won’t be able to pipe it onto your cupcakes.
Once your cupcakes have cooled completely, you can pipe the frosting on them. You can use a star-shaped nozzle or do what I did, and use a clean plastic bag. I rolled it up in a triangle, with one bottom corner of the bag pointing downwards. Then I filled it about halfway up with frosting, cut a tiny bit of that bottom corner and piped away! (You could of course use a piping bag… if you are a little more prepared than I was and actually have it on hand…)
Finally, you arrange the sunflowers on top of your cupcakes. They are relatively easy to make but can be slightly time-consuming, and you definitely have to make them one day ahead.
For the sunflowers: Melt some white chocolate and color it yellow with food coloring. I used a Wilton nozzle no. 2 to pipe the outlines of sunflowers onto baking paper. Allow the outlines to dry well, before you fill them in with the colored white chocolate. You might find it easier (and faster) to use a wider nozzle when filling them in, I used Wilton’s n. 3. Lastly, you melt some darker chocolate and pipe a small dot right in the middle of each sunflower for the final touch. Let the flowers dry overnight before using them (or before removing them from the baking paper).
Enjoy and let me know if you make these!
xox, Lady Reykjavík.