Easy and Spectacular Flower-Shaped Chocolate Cupcakes

Name: Easy and Spectacular Flower-Shaped Chocolate Cupcakes
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 6
Ingredients: Dark chocolate chips 1.1 oz; Unsweetened cocoa powder 4 tbsp; Type 00 flour 1 ¼ cup; Butter (room temperature) 5 tbsp; Sugar 0.6 cup; Eggs (medium) 2 oz; Whole milk 0.4 cup; Baking powder ¾ tsp; Fine salt 1 pinch; Dark chocolate 70% 10.5 oz; White chocolate 8.5 oz; Chocolates (filled with crème brûlée) 6; Currants 6 sprigs

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859

Calories per serving

Vegetarian

Energy Kcal 859
Carbohydrates g 85.8
of which sugars g 66.1
Protein g 13.8
Fats g 51.2
of which saturated fat g 29.84
Fiber g 3.5
Cholesterol mg 80
Sodium mg 340

Difficulty: Very difficult
Prep time: 2 h
Cook time: 40 min
Makes: 6 pieces
Note + cooling time for the cupcakes; acetate sheets and butterfly prints are needed

PRESENTATION

Hey, chocolate lovers! Get ready for something special with these cupcake scenografici. They don't just taste amazing—oh no—but look like they belong in a fancy dessert shop. Seriously good stuff. The magic? It's all in using high-quality dark chocolate. This gives a rich and intense flavor that's way way better than basic.

So, here's the deal: by mixing cocoa powder with dark chocolate chips, these cupcakes really hit the spot. Each bite is moist and bursting with chocolatey goodness. And the texture? Spot on. So so tender with bits of chocolate melting in your mouth. Even though they look fancy, these cupcake facili are pretty simple to make. You don't need to be a pro to nail it. Just enjoy that classic American cupcake vibe with a creative twist—perfect for when you want something special.

And look, instead of just plain old cupcakes, these cupcake a forma di fiore are decked out with imaginative decorations. Talk about a mini chocolate factory vibe in your kitchen! White and dark chocolate petals—crafted into flowers and butterflies—are sure to get people talking at parties or family gatherings. Plus, those golden and crispy chocolate shapes on top? Major visual wow factor. Perfect for special occasions. Kids love the look; adults dig that deep chocolate flavor thanks to the fondente touch.

The cupcake al cioccolato style stands out, for sure. But what's really cool is how easy it is to get creative with decorations. No need to be an artist—just have fun with it. These cupcakes are great for impressing guests or enjoying some creative time with chocolate. Honestly, there's nothing like the mix of sweet design and bold flavor in these treats. That's what sets them apart. They're made for showing off— and you know what?—for digging in too! Enjoy the sweet satisfaction of crafting something that looks as awesome as it tastes. Let your creativity shine with each delicious bite.

INGREDIENTS

859

Calories per serving

Ingredients for 6 chocolate cupcakes: Dark chocolate chips 1.1 oz (30 g); Unsweetened cocoa powder 4 tbsp (30 g); Type 00 flour 1 ¼ cup (150 g); Butter 5 tbsp (70 g) - (room temperature); Sugar 0.6 cup (125 g); Eggs 2 oz (1 g) - (medium); Whole milk 0.4 cup (90 g); Baking powder ¾ tsp (4 g); Fine salt 1 pinch

For decoration: Dark chocolate 70% 10.5 oz (300 g); White chocolate 8.5 oz (240 g); Chocolates 6 - (filled with crème brûlée); Currants 6 sprigs

For the cupcake batter

To prepare the flower chocolate cupcakes, start by sifting the flour, unsweetened cocoa 1, and baking powder 2 into a bowl. In another small bowl, add the softened room temperature butter cut into pieces, and add the sugar 3.

Work the butter and sugar with an electric mixer (or a hand whisk) 4, and when you have obtained a soft and creamy mixture, also add the egg 5. Work the mixture further to combine the egg, then add the salt 6 and continue to mix.

Gradually add the dry ingredients 7, mixing until completely absorbed 8; also add the room temperature milk in a thin stream 9.

Finally, add the extra dark chocolate chips 10, mix with a spatula, and fill a piping bag without a nozzle with the mixture 11. At this point, butter 6 disposable aluminum molds with softened butter (or you can use a muffin mold with paper liners) 12.

Fill the molds 3/4 full (so that during baking, they'll reach the edge) 13, place the molds on a baking sheet lined with parchment paper 14, then bake in a static preheated oven at 350°F (180°C) for 35 minutes (or in a fan oven at 320°F (160°C) for about 25 minutes). Once baked, remove them from the oven, let them cool slightly, then remove from the molds and let them cool completely on a rack 15.

For decoration

To decorate the flower chocolate cupcakes, you will need to temper the chocolate: melt the 70% dark chocolate in a double boiler (the water in the pot should not touch the bottom of the bowl in which you placed the chocolate) 1; when the chocolate reaches a temperature of 129°F (54°C) (measure with a kitchen thermometer), dry the bottom of the pot and pour 2/3 of it onto the marble slab placed on a work surface 2 and begin spreading the chocolate on the marble slab with a spatula and scraper, spreading it over the surface 2. When it reaches 82°F (28°C) (always measure with a kitchen thermometer) 3, transfer it to the bowl where you left the remaining 1/3 of the chocolate and mix: the chocolate should reach 88-90°F (31-32°C). If during these phases the temperature drops too low, always keep the double boiler with hot water on hand to slightly warm the chocolate. Conversely, if it's still too hot, repeat the spatulation process on the marble with a small portion of the chocolate.

For the chocolate decorations: place an acetate sheet on the marble surface, then pour a small amount of dark chocolate over it and spread with a spatula (4-5) and create uniform lines with a baker's comb 6.

Fold the sheet onto itself (7-8) so that the edges touch and remain sealed; place it in the refrigerator to set. For tempering the white chocolate, you can follow the same procedure: melt it in a double boiler and work 2/3 on the marble surface, but the temperature in this case should be 81°F (27°C). The white chocolate will be used to fill the chocolate petals. Dip the now cooled cupcakes in the tempered chocolate left in the bowl 9 and let them set on the rack.

Melt the dark and white chocolate (in the microwave, stirring occasionally until fully melted, or in a double boiler, making sure the water doesn't touch the bottom of the bowl where you placed the chocolate). Take a printed sheet with the decorations you want to make; we chose butterflies; place an acetate sheet on it and, with the piping bag with melted white chocolate to which you've made a small hole, trace the outlines of the design 10 and fill the figure with dark chocolate 11. Once finished, place the butterflies (wings and body) in the refrigerator to solidify 12. Remember to keep the chocolate left on a pot with hot water to maintain the tempering temperature (81°F for white chocolate and 88-90°F for dark chocolate, checking with a kitchen thermometer).

When they have solidified, you can assemble the butterflies: squeeze a bit of melted white chocolate at the point where the butterfly's wings should be placed 13 and gently attach one wing 14, then repeat the same operation for the other; to secure, place it for a few seconds between two pastry rings with the wings slightly elevated 15 (you can also use glasses). Once the chocolate petals have solidified, carefully detach them from the acetate sheet and place them on a tray lined with parchment paper. Then decorate them with white chocolate 7 and place them in the refrigerator. Squeeze a bit of melted white chocolate also on the edge of the crème brûlée chocolate 14 and place the butterfly as if it were landing on a flower 15.

When they have adhered well, squeeze a bit of melted white chocolate also on the edge of the crème brûlée chocolate 16 and place the butterfly as if it were landing on a flower 17. Keep in the refrigerator; meanwhile, when the chocolate petals have solidified, gently detach them from the acetate sheet and place them on a tray lined with parchment paper. Then decorate them with white chocolate 18 and place them in the refrigerator.

When all the decorations are well solidified, proceed to decorate the cupcakes: assemble 6 petals to form a corolla on the surface of each cupcake, with a red currant berry in the center 19; then add the crème brûlée chocolate and the butterfly next to it 20 and further decorate the flower chocolate cupcakes with the red currant berries 21!