Chocolate Sunflower Cupcakes
These delicious chocolate sunflower cupcakes are made with rich, moist chocolate cake and frosted with equally rich, yellow and brown frosting to look like sunflowers.
These delicious cupcakes are so chocolaty and so much fun! They're the perfect way to ring in the warmer months after a long winter.
Chocolate Sunflower Cupcakes
After a long winter, I'm always ready to embrace spring and summer. One of the ways I do that is with these delicious cupcakes. They're a sweet way to ring in the warmer weather that we all enjoy so much.
Ingredients
You only need a few simple ingredients to make this recipe.
- butter
- sugar
- eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- milk
- powdered sugar
- yellow, orange, and brown food coloring
Instructions
Short sentence like "you only need 6 steps to complete this recipe.
Step 1: Preheat oven to 350ºF.
Step 2: In a large mixing bowl, beat 10 tablespoons and sugar together until creamy.
Step 3: Add eggs and 1 teaspoon vanilla. Beat again.
Step 4: Add flour, cocoa powder, baking powder, salt, and 3/4 cup milk. Beat just until batter is uniform.
Step 5: Fill cupcake liners 3/4 full.
Step 6: Bake for 20 minutes or until a toothpick comes out clean.
Step 7: While cupcakes are baking, prepare frosting.
Step 8: Beat powdered sugar, 3 tablespoons butter, and remaining milk, 1 tablespoon at a time, until frosting forms the desired consistency.
Step 9: Separate frosting, coloring 1/4 of it with brown food coloring and 3/4 of it with yellow and orange food coloring until you reach the desired color.
Step 10: When cupcakes are baked and cooled, transfer frosting to two separate zip-loc bags.
Step 11: Depending on your decorating skills, you may choose to use tips to apply the frosting. Another option is to simply pipe the frosting on by cutting a corner of the bag off and then use a toothpick to create a sunflower look.
Equipment
You'll only need a few simple pieces of equipment to make this recipe.
- Measuring cups and spoons
- Bowls
- Spoons
- Cupcake tin
- Toothpick
- Piping bag
Substitutions
Half and Half: If you don't have milk, half and half will work.
Shortening: You can use shortening in place of butter at a one-to-one ratio.
Options
Looking for ways to change up these chocolate sunflower cupcakes? Here are some suggestions.
Coffee: Add some instant coffee for even more intense chocolate flavor.
Cayenne: Add a small dash of cayenne pepper - not too much - to accentuate the chocolate flavor.
Tips:
- Be sure your butter is completely softened to get the proper consistency.
- Really whip that frosting to get a nice, creamy consistency.
- Don't overmix your batter to keep your cupcakes tender.
More Cupcake Recipes
FAQ
Store these in the refrigerator in an air-tight container in the refrigerator for up to 3 days.
Yes. Chill them, then wrap them in cling wrap and place them in an air-tight, freezer-safe container for up to a month.
Place them in the refrigerator overnight.
Chocolate Sunflower Cupcakes
Ready to cook these chocolate sunflower cupcakes? Then print the recipe card below.
Homemade Chocolate Sunflower Cupcakes
These delicious chocolate sunflower cupcakes are made with rich chocolate cake and frosted to look like sunflowers.
Ingredients
- 13 tablespoons butter, softened and divided
- 1 1⁄4 cups white sugar
- 4 eggs
- 2 tsp teaspoon vanilla extract, divided
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup milk, divided
- 3 cups powdered sugar
- yellow, orange, and brown food coloring
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, beat 10 tablespoons and sugar together until creamy.
- Add eggs and 1 teaspoon vanilla. Beat again.
- Add flour, cocoa powder, baking powder, salt, and 3/4 cup milk.
- Beat just until batter is uniform.
- Fill cupcake liners 3/4 full.
- Bake for 20 minutes or until a toothpick comes out clean.
- While cupcakes are baking, prepare frosting.
- Beat powdered sugar, 3 tablespoons butter, and remaining milk, tablespoon at a time, until frosting forms the desired consistency.
- Separate frosting, coloring 1/4 of it with brown food coloring and 3/4 of it with yellow and orange food coloring until you reach the desired color.
- When cupcakes are baked and cooled, transfer frosting to two separate zip-loc bags.
- Depending on your decorating skills, you may choose to use tips to apply the frosting. Another option is to simply pipe the frosting on by cutting a corner of the bag off and then use a toothpick to create a sunflower look.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 278Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 64mgSodium 172mgCarbohydrates 44gFiber 1gSugar 33gProtein 4g
Get Inspired!
Never miss my delicious recipes, cute creations, or household tips!
