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Chocolate elderflower cupcakes
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Chocolate Cupcakes with Elderflower Buttercream

Fluffy chocolate cupcakes with elderflower buttercream. A nice way to celebrate the summer solstice, just as elderflowers bloom.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Servings: 16 cupcakes
Author: Karie

Equipment

  • Cupcake pan

Ingredients

Chocolate Cupcakes

  • 4 ounces unsalted butter soft
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all purpose flour
  • 1/2 cup whole milk yogurt
  • 1 teaspoon vanilla
  • 5 ounces hot water

Elderflower Buttercream

  • 3/4 cup sugar
  • 3 egg whites
  • 8 ounces unsalted butter soft
  • 1 teaspoon dried elderflowers crumbled
  • 1 tablespoon St Germain or elderflower bourbon‍

Instructions

For the chocolate cupcakes:

  • Preheat oven to 350° F. Line a cupcake tin with paper liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until fluffy, 2 minutes.
  • Add the eggs, one at a time, and turn mixer up to medium. Beat for about 5 minutes, until pale and creamy.
  • In a small bowl, sift together dry ingredients. In a second small bowl, whisk together sour cream and vanilla.
  • Add 1/3 of dry mixture into the egg and butter mix; blend lightly. Add 1/2 of the dry ingredients, mixing on low until almost incorporated. Repeat this alternation, ending with the last 1/3 of the dry ingredients.
  • With mixer on low, slowly pour hot water into batter in a gradual stream, stopping to scrape the sides of the bowl with a spatula every once in a while. Once fully incorporated, divide batter evenly in prepared cupcake tin.
  • Bake until cakes spring back when touched, about 20-25 minutes.

For the elderflower buttercream:

  • Pour sugar into a heavy-bottomed saucepan and cover with just enough water to saturate the sugar. Place on stove over medium-high heat and cook until it reaches the soft-ball stage, about 240° F.  
  • Meanwhile, while sugar cooks, place egg whites into a clean bowl of a stand mixer fitted with the whisk attachment. Whip on high until soft peaks form. If soft peaks form before syrup is ready, turn mixture on low.
  • Once syrup is ready, pour into egg whites in a slow and gradual stream, with mixer on medium. Once all syrup is in, continue to whisk on medium for about 5 minutes, or until mixture has cooled slightly. 
  • Start adding in soft butter, about a tablespoon at a time, until all the butter is in. Allow to beat a few more minutes until buttercream is silky and smooth.
  • Add dried elderflowers and elderflower bourbon until mixed.
  • Use a piping bag with a large star tip to frost cupcakes with elderflower buttercream.

Notes

Makes about 16-18 cupcakes. Will store great in fridge for about 3 days; allow to warm to room temperature before eating for best texture and flavor.
‍Click here to view recipe to make your own elderflower bourbon.