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Lion Mane Chocolate Cupcakes

lion mane chocolate cupcakes - featured image
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Rich, moist chocolate cupcakes topped with a playful lion’s mane buttercream frosting, perfect for celebrations and Leo season.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 cup granulated sugar (200 g)
  • ¾ cup unsweetened cocoa powder (75 g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk (240 ml) – can substitute with almond or oat milk
  • ½ cup vegetable oil (120 ml)
  • 2 teaspoons vanilla extract
  • ½ cup boiling water (120 ml)
  • 1 cup unsalted butter, softened (227 g)
  • 3–4 cups powdered sugar (360–480 g), sifted
  • ¼ cup unsweetened cocoa powder (25 g)
  • 2–3 tablespoons heavy cream (30–45 ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.
  5. Slowly stir in boiling water; batter will thin out.
  6. Divide batter evenly among liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Transfer cupcakes to a cooling rack and cool completely, about 30-40 minutes.
  9. Beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, cocoa powder, vanilla extract, and salt. Add heavy cream to reach smooth, pipeable consistency.
  11. Using a piping bag fitted with a grass or multi-opening tip, pipe short bursts of frosting around the cupcake top to resemble a lion’s mane, starting from the outer edge inward.

Notes

Use room temperature eggs and butter for smooth batter and frosting. If dairy-free, substitute butter with vegan margarine and heavy cream with coconut cream. For a rustic look without a piping tip, use a zip-top bag with a small corner snipped off. Keep a damp cloth handy to wipe the piping tip to avoid clumps. Frost cupcakes only after they are fully cooled to prevent melting.

Nutrition

Keywords: chocolate cupcakes, lion mane frosting, Leo season dessert, easy chocolate cupcakes, festive cupcakes, buttercream frosting

Find it online: https://lirafood.com/lion-mane-chocolate-cupcakes-recipe-easy-decadent-treats-for-leo-season/