Chocolate Cupcakes

with Fondant Flowers

October 18: National Chocolate Cupcake Day

As part of the marriage preparation ministry at our church, we attend the weddings of the couples we sponsor. At some of the receptions, we have noticed the cupcake trend, mostly as an alternative to the traditional chocolate groom’s cake.  Depending on the elaborateness of the decorations, cupcakes can cost as much as a store-bought or bakery cake. But with a little time, patience and creativity, one can inexpensively make chocolate cupcakes from semi-scratch with fondant flowers in the couple’s wedding colors. The recipe for the chocolate cupcakes featured in our blog post is adapted from The Cake Mix Doctor’s recipes for “The Perfect Chocolate Cake” and “Chocolate Dream Glaze.” This decadent dessert can be made for special occasions, such as weddings, and National Chocolate Cupcake Day.

Recipe

(Adapted from Chocolate from The Cake Mix Doctor by Anne Byrn)

For the cupcakes

• 1 box (18.25 ounces) devil’s food cake mix with pudding
• 1 cup sour cream
• 4 eggs
• ¾ cup water
• ½ cup vegetable oil
• 1 teaspoon vanilla

Directions

In a large bowl, mix together all the ingredients until thick and smooth. Scoop into muffin pans lined with cupcake papers.

Bake in a preheated oven at 350 degrees F for about 20 minutes or until done. Remove from the oven and transfer to wire racks to cool completely.

For the frosting

• 1 cup (8 ounces) semi-sweet chocolate baking squares
• 4 tablespoons (½ stick) butter
• 2 tablespoons light corn syrup

Directions

In a glass bowl,  place the chocolate, butter and corn syrup. Microwave for 1 – 1 ½ minutes. Stir until melted and smooth. Dip the tops of the cupcake into the frosting, swirling around for even coating. Let the frosting set on the cupcakes at room temperature.

For the fondant flowers

• Fondant tinted red (we used Wilton brand pre-made primary color pack)
• Small tube of red icing gel (we used Wilton brand)
• Silver dragées (we used India Tree brand)

Directions

Flatten a two-inch ball of fondant with a rolling pin to a 1/8-inch thickness. Cut out flower shapes.

Place the flowers on a foam bed. Use the small ball tool to press lightly in the center. Refrigerate overnight or until the flowers are firm. Arrange the flowers on top of the cupcake.

Dab a dot of the icing gel on the flower center. Drop a dragée on top of the gel, positioning it with a toothpick if necessary.

Notes

• Cupcakes are like a blank slate for the culinary artist. Follow the recipe from our blog as a guide and add your own decorations to express your unique personal and creative cooking style.
• Search our blog for more cupcake recipes and easy decoration ideas.