Brownie Cupcakes with Sugared Pansies

brownie cupcakes martha bakes cupcakes
Photo: Mike Krautter

Delicate candied flowers and a lavender-hued white chocolate ganache adorn this hybrid of two beloved desserts.



  • cup unbleached all-purpose flour, spooned and leveled

  • ¼ cup unsweetened cocoa powder

  • ½ teaspoon kosher salt

  • 1 stick (½ cup) unsalted butter, cut into pieces

  • 6 ounces bittersweet (61 percent cacao) chocolate, chopped

  • 1 ½ cup sugar

  • 3 large eggs, lightly beaten

  • 1 teaspoon pure vanilla extract


  • 8 ounces white chocolate, chopped

  • ½ cup heavy cream

  • 1 teaspoon white gel-paste food color

  • 2 drops purple gel-paste food color

  • 2 drops violet gel-paste food color

  • Sugared edible flowers, such as pansies, for decorating


  1. Cupcakes: Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa, and salt.

  2. Melt butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Remove from heat and add sugar, stirring to combine with a rubber spatula. Add eggs and vanilla; stir until emulsified. Add flour mixture and stir until just combined.

  3. Divide batter evenly among muffin cups. Bake until cupcakes are just set, 22 to 24 minutes. Transfer tin to a wire rack and let cool completely. Carefully remove cupcakes from tin without loosening cakes from liners.

  4. Glaze: Place white chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, then pour over chocolate. Let stand 3 minutes until chocolate has softened, then stir with a rubber spatula until emulsified. Stir in white food color, then stir in purple and violet food colors, one drop at a time, until desired color is reached.

  5. Pour glaze over cooled cupcakes, filling just to tops of liners. Poke any air bubbles with a toothpick or small skewer. Let stand at room temperature until glaze has set, about 15 minutes. Decorate with sugared pansies. Let stand at room temperature until glaze has set completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature up to 2 days.

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