Hydrangea Cupcakes
These chocolate hydrangea cupcakes are rich, moist, and beautifully decorated with cream cheese frosting in vibrant floral tones. Topped with two-tone petals piped to mimic hydrangea blooms, they’re the perfect centerpiece for spring parties, birthdays, or Mother’s Day.
Ingredients
Chocolate Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee freshly brewed
- 1 Tbsp white vinegar
- 2 tsp vanilla extract
- 1/3 cup olive oil
Frosting:
- 8 Tbsp unsalted butter room temp
- 1 1/2 cups powdered sugar
- 1/8 tsp fine sea salt
- 8 oz cream cheese room temp, cut into 8 pieces
- Gel food coloring blue, red, green as desired
Instructions
- Preheat oven to 350˚F. Line cupcake pan with liners.
- Mix dry ingredients in one bowl, wet ingredients in another.
- Combine and stir just until mixed.
- Fill liners 2/3 full and bake 18–20 min. Cool completely.
- For frosting: beat butter, sugar, and salt until fluffy.
- See full steps with tips & photos → https://p4pd.org/hydrangea-cupcakes/
Notes
- For richer flavor, use dark cocoa powder in the cupcakes.
- Use a Wilton 2D or 1M tip for realistic petal piping.
- Chill frosting briefly if it starts to soften too much while decorating.
- These cupcakes can be made 1 day ahead and stored in the fridge, covered.