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Orchid and Chocolate Cupcakes

Orchid and Chocolate Cupcakes

The recipe for delicious chocolate cupcakes decorated with orchid flavoured buttercream.

Course Dessert
Cuisine International
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 15
Author Manuela Zangara


Chocolate Cupcakes

  • 188 gms – 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 115 gms – 4 oz. unsalted butter at room temperature
  • 125 gms – 1 cup + 2 tbsp packed brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • ½ cup buttermilk or yogurt
  • 2 tbsp milk
  • 3 to 4 tbsp cocoa powder

Orchid Buttercream

  • 125 gms – 4.4 oz. butter
  • 225 gms – 8 oz. icing sugar
  • Orchid essence to taste – I use Artgato Orchid Essence, you can buy it here
  • Purple food coloring powder or paste


Chocolate Cupcakes

  1. Preheat the oven to 165°C – 330°F and line muffin trays with papers.
  2. Combine the flour, cocoa, baking powder and salt together in a bowl and set aside.
  3. Then cream the butter, vanilla and brown sugar until pale and fluffy.
  4. Add the eggs, one at a time, beating until well incorporated.  Remember to scrape down the sides of the bowl as needed.
  5. Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
  6. Put the batter into the lined muffin tray cups, filling each to about half.
  7. Bake for about 25 minutes or until cooked through.
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

Orchid Buttercream

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar, food colouring and orchid essence. Mix well.

To Assemble the cupcakes

  1. Put the orchid icing in a piping bag and decorate the chocolate cupcakes with it.

Recipe Notes

This recipe will give you a little bit more buttercream than you require for the cupcakes.  You can store the remaining buttercream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months.  Just let it thaw/bring it back to room temperature and re whip it on low before using it.