Chocolate Hydrangea Cupcakes
An easy recipe for a show stopping Chocolate Hydrangea Cupcake. Piping with multiple colors of lavender frosting will give you the variegated look of a real hydrangea flower. This recipe may look difficult, but assure it's easy as can be.
Servings: 12 Cupcakes
Calories: 483kcal
Ingredients
- 1 Devils Food Cake Mix
- 1 cup sour cream
- 1 cup Kahula
- ¾ cup vegetable oil
- 4 eggs
- 6 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line muffin tin with papers and set aside.
- Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well. Stir in the chocolate chips.
- For Cupcakes: fill muffin tin lined with papers to 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- For Cake: spray the pan with cooking spray (no flour) and bake for 55 minutes, or until toothpick inserted comes out clean.
- Use Wilton tip #224 to pipe the frosting or top with powdered sugar and fresh berries.
Notes
I used a can of Cream Cheese Frosting and added 4 drops of neon purple to half of it and 7 drops of neon purple to the other half. Put half of each colored frosting mixture on each side of the pastry bag so that when you extract it, you will have a mixture of both colors. I used Wilton tip # 224.
Nutrition
Calories: 483kcal | Carbohydrates: 44g | Protein: 5g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 327mg | Potassium: 243mg | Fiber: 2g | Sugar: 29g | Vitamin A: 207IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 3mg
