Chocolate Cupcakes with Lavender Chantilly — Cupcakes au chocolat, chantilly à la lavande
My friend Rekha came for dinner a while ago, telling me she had a surprise for me. Une surprise ? Chouette, j’adore les surprises ! She walked into the house carrying a nicely wrapped box. Mmmm, ça sent le dessert tout cela ! (I can smell dessert in this!)
“J’ai une surprise pour toi. J’ai ramené le dessert. ” (I have a surprise for you. I brought dessert.)
I had made dessert but was very pleased to hear we would get a second one. Two is always better than one. “Fais attention ,” (Be careful) she told me as I carefully opened the box.
Unwrap, quick quick. Ah voilà !
Cupcakes!
Rekha tasted the first cupcakes I made ever, at a dinner party I hosted in last May. She found funny-ahah to see that I was only discovering cupcakes. Her goal with this gift, she told me, was to initiate me the Frenchie to real American cupcakes, with cream and icing, so that I understand what cupcakes are really all about. Now, I have lived in the US for about 8 years and I can confess that I am as new to cupcakes as a chick flying for the first time. Surely, food blogging has something to do with this discovery. Where was I during all those years? Not sure. I simply had never noticed cupcakes before. As P. likes to point out to me at times, I live in planète Béa, whatever that means.
Although R. mentioned she liked my cupcakes (isn’t she a good friend?), she added that mine lacked the real stuff. But what did she mean? What was this truc exactly?
After I tasted one, I knew right away. The icing! The rich cream on top. No comparison possible with the version I had made with a basic chantilly on top (whipped cream). In the box, we found four chocolate and vanilla cupcakes, rich in flavor yet not overwhelming as I initially thought they would be just by looking at them. I actually liked them despite my initial prejudice.
Cupcakes
Do you know what the word for cupcake is in French?
Petit gâteau
And you know what? I think this is such a bad translation. It is truly lacking the cultural flavor that the word cupcake has. In fact, un petit gâteau (literally a small cake in French) could be so many other cakes than a cupcake. It would actually simply mean “a cake that is small”. When I first looked at the translation, I was disagreeing so much with it that I thought I would write a letter to the Académie française to tell them that the translation was missing the point! They did not get it! There should be a better way to call those cakes in French. Why not keep the English word as we do for so many other English words. Take un sandwich, le parking, une start-up. Yes, I know, this is not matter to please the académiciens at all, but it is so much more meaningful!
I now understand that I cannot live in the US and know nothing about cupcakes. I need to be able to eat and make them. Not long ago, P. asked me what was the deal with my recent fascination with cupcakes. Il ne pige pas !(He does not get it!) It is foreign to me, therefore I like it. Plus, I find them cute.
There Is Always an Excuse for Chocolate
For my second attempt at making cupcakes, I have not yet gone into the depth of trying funky flavors and icing. I am taking it slowly. I have seen a lot of recipes using cream cheese for the icing, but to be honest, I am not too familiar with using or eating this product. Although I have nothing agaisnt it, I just feel stuck and refrain from using it. Je suis bloquée. So instead, I decided to make cupcakes with a light lavender-flavored chantilly on top. The shortcut for summer as it makes it a sweet much more attractive to eat. Besides, what is easier than whipping cream into chantilly?
For the lavender syrup and the whipped cream
You need:
- 2/3 cup water
- 2 oz de sugar
- 1 Tbsp culinary lavender
- 1 cup heavy cream
Steps:
- Mix the sugar with the water and bring to a boil. Remove from the heat. Add the lavender seeds and let infuse for 30 mns. Filter and let cool down.
- Whip the cold cream in chantilly and add 2 Tbsp of the syrup to it.
For the cupcakes
(For 6, regular size)
You need:
- 2 oz dark chocolate (70% cocoa)
- 2 large eggs
- 6 Tbsp butter
- 1/2 cup sugar
- 1/4 cup flour
- 1 Tbsp cocoa powder, unsweetened
- 1/4 tsp baking powder
- A pinch of salt
Steps:
- Preheat your oven at 350 F.
- Chop the chocolate coarsely.
- Cut the butter in small pieces. Place them together in a bowl and melt using the bain-marie method.
- Transfer the preparation in the bowl of your mixer. Add the sugar and mix gently to dissolve the sugar. Let rest for a few mns.
- Continue to mix for about 5 mns.
- Add one egg at a time and mix until well blended.
- Sift the flour, cocoa powder and baking powder separately, and add them to the preparation with the salt.
- Mix well, but not too much.
- Take cupcake molds (paper or silicone) and fill them 3/4 to the top. Cook for about 25 minutes (the cupcakes are cooked when the blade of a sharp knife comes out clean).
- Remove from the oven and let cool down.
- Decorate avec the lavender chantilly (use a decoration bag), and fresh strawberries or raspberries.
Sirop à la lavande et chantilly
Ingrédients:
- 150 ml d’eau
- 50 g de sucre
- 1 càs de lavande
- 240 ml de crème liquide
Étapes :
- Mélangez le sucre avec l’eau sur feu doux puis amenez à ébullition. Enlevez du feu. Ajoutez la lavande et laissez infuser pendant 30 mns. Filtrez et laissez refroidir.
- Battez la crème froide en chantilly et mélangez-la avec 2 càs de sirop.
Pour les cupcakes
(Pour 6 de taille normale)
Ingrédients :
- 60 g de chocolat noir à 70%
- 2 gros oeufs
- 170 g de beurre
- 100 g de sucre fin
- 60 g de farine
- 1 càs de poudre de cacao non sucré
- 1/4 càc de levure chimique
- Une pincée de sel
Étapes :
- Préchauffez votre four à 180 C.
- Concassez le chocolat grossièrement.
- Coupez le beurre en morceaux. Placez-le dans un bol avec le chocolat, et faites fondre au bain-marie.
- Transférez la préparation dans le bol de votre robot. Ajoutez le sucre et mélangez. Laissez reposer pendant quelques minutes pour que le sucre soit absorbé.
- Continuez à mélanger dans le robot pendant 5 mns.
- Ajoutez un oeuf après l’autre. Mixez bien pour chaque oeuf avant d’ajouter le suivant.
- Tamisez la farine, le cacao en poudre et la levure séparément. Ajoutez-les à la préparation avec le sel.
- Mélangez bien, mais pas de trop.
- Prenez de petits moules à gâteau individuels (en papier ou silicone) et remplissez-les aux 3/4. Cuisez au four pendant environ 25 minutes (les cupcakes sont cuits lorsque la lame d’un couteau en ressort sèche).
- Retirez-les du four et laissez les refroidir.
- Décorez avec la chantilly à la lavande (utilisez une poche à douille), et des fraises ou des framboises fraîches.
41 Comments »
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Planète Béa, let me tell you I really like planète Béa!
You are so French and yet something so much more.
I’m happy to be sharing your discovery of cupcakes.
(shrug) Somethings just don’t translate until you get it - and that works all ways.
Yes, chocolate is always good.
Comment by Tanna — On August, 14th, 2006 at 1:50 pm
Oh, how I would love to eat one of those beauties!!! They look scrumptious!
Comment by sher — On August, 14th, 2006 at 2:00 pm
Next time try using white chocolate as an icing…tastes so YUM!
Comment by Jeff — On August, 14th, 2006 at 2:10 pm
Simple beau et bon comme d’hab…..y a rien à ajouter, j’ai faim!
Comment by mercotte — On August, 14th, 2006 at 2:13 pm
i’m off from work and i would love to do this right now! sadly, i don’t have all the ingredients necessary…
Comment by ces — On August, 14th, 2006 at 2:22 pm
Bea,
They are adorable! There is something uniquely fun about cupcakes, I agree petit gateau doesn’t quite capture the essence! And I think chantilly cream is nicer and lighter than typical buttercream - your photos are gorgeous as usual!
Comment by Anita — On August, 14th, 2006 at 3:24 pm
la lavande donne une connotation estivale à ces délicieuses mignardises! beautiful!
Comment by Chantal33 — On August, 14th, 2006 at 4:02 pm
Le message précédent est parti sur une URL erronnée; cette fois, c’est la bonne!
Comment by Chantal33 — On August, 14th, 2006 at 4:04 pm
évidemment super beaux!
Comment by Audrey — On August, 14th, 2006 at 4:25 pm
I like “un petit gateau” to describe a cupcake. To me, calling it a “small cake” sounds more elegant.
Comment by Mary — On August, 14th, 2006 at 5:41 pm
Are the cups chocolate too? Your photos are great as always!
Comment by Kat — On August, 14th, 2006 at 6:57 pm
Les cupcakes sont devenus le “treat” hebdomadaire chez nous, cette opulence de “icing” continue de nous paraître si exotiquement gourmande ! Jamais tenté avec un sirop de lavande, next week maybe…
Comment by Framboise — On August, 14th, 2006 at 7:21 pm
Bea, you sure know how to do magic with food and colors! :O)
Comment by sarah — On August, 14th, 2006 at 7:22 pm
you should check out cupcakeblog.com by chockylit…a whole range of petits gateaux await you. beautiful blogs you both have!
Comment by kat — On August, 14th, 2006 at 8:02 pm
Hi bea, how could you have not delve into cupcakes when these look absolutely yummy!! =)
Comment by Jacelyn — On August, 14th, 2006 at 10:07 pm
I’m so glad you’ve discovered cupcakes, Bea! They’re so much fun to make and play around with different flavors. I don’t like the cream cheese frosting so much either. But you should definitely try buttercream. It’s my favorite way to top a cupcake.
Comment by Natalia — On August, 14th, 2006 at 11:27 pm
J’ai toujours detesté le frosting de sucre et autre substance non identifiée… mais avec de la chantilly c’est a essayer
Les cupcakes ne sont jamais que des tout petits muffins.
Comment by texmex — On August, 15th, 2006 at 12:41 am
I agree, cupcakes are extremely adorable and great for portion control (unless, of course, they look as good as yours, in which case it’d be impossible to stop at one!)
Comment by Ellie — On August, 15th, 2006 at 3:20 am
Je retiens cette idée de chantilly. Je préfère au icing sugar. Les photos sont superbes et ton blog aussi. Je viens de le découvre.
Comment by helene — On August, 15th, 2006 at 3:42 am
Ah, je viens de lire que tu habites Boston. Nous sommes restés 7 mois sur Milk Street. J’ai adoré! Tu n’aurais pas la recette de la Clam chowder de Union Oyster House!
Comment by helene — On August, 15th, 2006 at 3:47 am
cupcakes always have a special place in my heart and of course my stomach. I think its the kid in me that just love the cute little things.
I shrieked when I saw yours, they are beautiful!
Comment by jenjen — On August, 15th, 2006 at 4:51 am
How is it that you can write an entire posting about cupcakes and not use the word “frosting” once??? Have I not taught you anything?
These look lovely, but you are right, “cupcake” is not “petit gateau”. You will understand the true difference when I finally get those supermarket cupcakes that texmex (#17) “deteste”! (I love those though)
Comment by rekha — On August, 15th, 2006 at 6:41 am
You’re right that petit gateau just doesn’t do the cupcake justice. I think your lavender chantilly sounds wonderful and light (perfect for summer), but do try cream cheese icing on carrot or apple cupcakes…it is divine! Cream cheese is quite an odd, industrial product, but in icing, it is fantastic!
Comment by Julie — On August, 15th, 2006 at 8:07 am
hi bea, just beautiful! the colours and composition and styling - perfectly spot-on, as always
Comment by J — On August, 15th, 2006 at 8:18 am
Cupcakes may be all-American, but adding lavender is definately a French touch, mais oui!
Comment by David — On August, 15th, 2006 at 2:39 pm
Wow Bea, your pictures just blow me away! It makes me feel like I can just reach in, grab it, and savour every bite of it! Looks delicious!
Comment by Dianka — On August, 15th, 2006 at 2:49 pm
Salut,
Comme toujours, éblouissant !!! Je vais me lancer dans cette recette, ils ont l’air vraiment délicieux.
Par contre j’ai une question: Ils sont dans quoi tes cupcakes? Encore dans les moules ou dans des coques de papiers, chocolat ??? Et quelle taille les moules ? C’est super joli en tout cas.
Félicitations et à une prochaine
Claude
Comment by Claude-Olivier — On August, 16th, 2006 at 3:33 am
Il est bien joli “le monde selon Bea”…
Comment by Gracianne — On August, 16th, 2006 at 6:13 am
Thanks for stopping by my blog and commenting! I’m very happy to have discovered your journal - lovely pictures and yummy food!
Comment by Katie — On August, 16th, 2006 at 7:39 am
Ooooo! I don’t even like cupcakes or much of any cake..but you turn my mind around!! I bet there’s a good French expression for that…
Comment by ParisBreakfasts — On August, 16th, 2006 at 8:50 am
Tiens, j’ai utilisé un sirop de lavande (mais tout fait). j’aime beaucoup la version nature tout chocolat et la photo est magnifique
Comment by bonheursdesophie — On August, 16th, 2006 at 10:49 am
Just beautiful. Your photos have gotten even more incredible since you got the new camera. Which lense are you using for these?
Comment by pdc — On August, 16th, 2006 at 1:02 pm
Like a good little girl, I am patiently waiting for my cupcakes to arrive in the mail. Please may I have extra chantilly cream with mine?!
Comment by Ivonne — On August, 16th, 2006 at 1:37 pm
Tanna, thank you very much! I will continue to take you on my planète then
be prepared for the worse though 
Sher, thank you! I now want to make some more.
Jeff, great idea, but I need your help in terms of measurements! I remember seeing your beautiful cupcakes, but don’t remember the recipe!
Mercotte, merci !Je pense que côté délices sucrés, je viens en vacances chez toi!
Ces, oh no!
Anita, thank you! Yes we need to come up with a better translation!
Chantal, oui bien pensé, tu as raison!
Audrey, merci.
Mary, I think there must be a better way. “Un petit gâteau” loses something. Not descriptive enough.
Kat, no they are not, but now that you say that, I think it is a good idea to make some!
Framboise, ahahh, gourmande ! J’espère que tu emmenages dans ta cuisine doucement.
Sarah, thank you! It is fun to play, isn’t it?
Kat, great idea indeed. She does little beauties!
Jacelyn, I don’t know!
Natalia, mmm, you are giving me idea. But tell me, what is buttercream?
Texmex, presque! Les muffins ont une autre texture je trouve. Mais je peux me tromper.
Ellie, yes those are small enough to allow you more than one!
Helene, merci bien. Tu connais bien Boston alors! Je connais Milk Street. Si je trouve la recette, je te la transmets, promis!
JenJen, thank you! I think you are right. Maybe this is why I like them too. The child in me too!
Rekha, ahah you are right! So well spotted. I would not have thought of frosting! SO what is the diff between frosting and icing, and glazing?? Still waiting for the supermarket ones
Julie, I will do! Thanks for the tip!
J,thank you my dear! Coming from you, it is a big compliment! Just look at what “you” do!
David, ahah, c’est vrai!
Dianka, thanks so much. Sorry they would get to you when you try to reach!
Claude, tu as reçu mon message, oui?
Gracianne, j’aime à le croire
Katie, ah yes thank you!!! I cannot wait to get to Orcas Island!
Carol, yes there is “retourner sa veste”
Sophie, mmm, du sirop tout prêt, ca doit être bon! merci!
Pdc, thanks a lot. I am glad you like them. I used a Macro 100mm.
Ivonne, I think I need to bring you a special box!
Comment by Béa — On August, 16th, 2006 at 3:47 pm
looks very yummy
Comment by Gustad Mody — On August, 16th, 2006 at 4:27 pm
Your pictures are fabulous… And the lavander cream is a good idea … I think this cupcake are delicious …
Comment by Fabienne — On August, 16th, 2006 at 4:38 pm
Oh how heavenly!
Comment by Rose — On August, 16th, 2006 at 5:35 pm
sympathique. Je connais les cupcakes tout lavande avec glaçage lavande, si tout le monde n’aime pas la lavande au moins la couleur fait l’unanimité.
Mais ici avec le chocolat et sous forme de chantilly ça me plaît bien
Comment by Thalie — On August, 16th, 2006 at 8:18 pm
[...] In one of my recent posts, Jeff commented on my chocolate cupackes, suggesting that I should try to make a white chocolate icing. Which is where my inspiration to make muffins started. [...]
Pingback by La tartine gourmande » Blog Archive » Muffins au chocolat blanc — White Chocolate Muffins — On August, 21st, 2006 at 8:07 am
hi…what kind of flour did you used? self raising?
Comment by joey — On May, 21st, 2007 at 1:04 pm
Hi Joey,
I used regular all purpose flour. You can also use pastry flour.
Comment by Béa — On May, 21st, 2007 at 1:13 pm