These luscious chocolate beehive and rose flower cupcakes are definitely the bee’s knees. If I had to choose one favorite cupcake, it would be these delicious chocolate beehive cupcakes. They were as much fun to make as they were to eat. I first planned to make all beehive cupcakes, and then later decided I needed flowers to go with the bees. So I set aside a few of the cupcakes to pipe flowers on. The flower cupcakes were pretty good too, topped with a coffee-flavored buttercream.
I first had a taste of beehive treats in a bakery called Chez Nous, a shop near the university I attended. The beehives were on brownie squares instead of cupcakes. I found them to be so eye catching and delicious I made a mental note to figure out how to make them one day.
Sitting atop a moist and yummy chocolate cupcake is a light and fluffy frosting covered with a thin layer of chocolate. You dip the cupcake piped with this light frosting upside down (gasp!) into melted chocolate. And therein lies the fun part of making these chocolate beehive cupcakes.
The chocolate coating will be shiny while still wet. I left the cupcakes out all day, from morning till evening, on the dining room table and they held up beautifully. Before going to bed, I stored the beehive cupcakes in the fridge inside an airtight container. The rose flower cupcakes I left at room temperature also in an airtight container.
I wanted to see how the beehive cupcakes would fare the next day, and here they are straight out of the fridge cute as can be, albeit diminished in number after some quality control sampling the night before.
And if you slice a cold chocolate beehive cupcake in half, the cross section will look like this. See that firm shell of chocolate around the meringue frosting? The cupcakes look just as adorable as these earlier chocolate chip cherry cupcakes.
Here’s a cold beehive cupcake out of the fridge. The chocolate will harden and form a slightly crispy shell around the white frosting. It reminds me of a Dairy Queen chocolate-dipped ice cream cone. When you bite into the top center of the beehive, the chocolate will break with a slight crunch revealing the fluffy frosting underneath. At the same time, you get a contrast of textures in your mouth with the firm cold chocolate against the light and airy marshmallow-like frosting. And the flavor, well, it’s a medley of delicious chocolate and fluffy marshmallow frosting, kind of like biting into chocolate-coated delicious air. Then as you work your way down to the moist cupcake base itself, another surprise in flavor and texture awaits as you encounter soft chocolate chips for even more chocolate goodness. I actually saved this lone cupcake so I could taste test it after 4 days stored in the fridge in an airtight container. It was just as delicious on day 4 as it was on day 1.
Here’s a top view of the chocolate beehive and rose flower cupcakes. For variety, I made 24 medium cupcakes and 12 mini cupcakes out of one recipe. The rose flower cupcakes topped with coffee buttercream are delicious too since I love coffee-flavored anything, and I don’t even drink coffee.
So here I have my cupcakes all lined up. I boiled sugar syrup until it reached a temperature around 225°F. Then on medium speed, I poured the hot syrup in a very slow trickle into the egg whites. I whipped the egg whites until stiff but not dry peaks, and the meringue was still very shiny. Then I filled piping bags with this delicious, non-fat meringue frosting and piped it high on the cupcakes. If you like to play it safe, pipe the frosting low for easy dipping later. Set aside any extra meringue in filled piping bags in case you will need to re-pipe later.
Next, I melted semi-sweet chocolate chips on top of a double boiler. When the chocolate was all smooth and melted, I turned off the heat but left the bowl of melted chocolate sitting on the double boiler. Then I added canola oil one tablespoon at a time, stirring well after each addition.
Once the chocolate is ready, pour it into a tall glass, deep enough for dipping. Line your work surface with wax paper to catch any drips. Now is the time to be brave and fearless. Start dipping the cupcakes, one at a time, upside down into the chocolate. Take a deep breath and just do it. You want the chocolate to be loose and runny as it will start to thicken as time goes by, so don’t delay. I had two mishaps myself at the tail end when the chocolate had started to thicken so it pulled the meringue off. If this happens, do not fret or panic. Simply scoop out the meringue from the chocolate with a spoon and re-pipe the cupcake with fresh extra meringue you had set aside earlier. You have to dip the cupcake and take it out in one fluid motion, don’t stop, pause or hesitate in the middle of a dip.
Voila! You’ve done it. The chocolate beehive cupcakes look as luscious and inviting as they are delicious. Not only that, it really was a lot of fun dipping the cupcakes. At this point, you can chill the cupcakes so the chocolate can set and form a nice, firm shell enveloping that light frosting.
Piping these delicious rose flower cupcakes is optional. I made them because bees and flowers go well together. I actually piped the rose flowers first before I started with the beehives. All in all, I made 15 medium chocolate beehive cupcakes, 9 medium flower cupcakes and 12 mini flower cupcakes out of one cupcake recipe.
Until next time, happy baking!
- 1 ¾ cups flour (242 g)
- 1 ¾ cups sugar (370 g)
- ½ cup unsweetened cocoa powder (46 g)
- 1 teaspoon baking powder (5 g)
- 2 teaspoons baking soda (12 g)
- 1 teaspoon salt (6 g)
- 2 large whole eggs
- ½ cup vegetable oil (95 g)
- 1 cup buttermilk (223 g)
- 1 teaspoon vanilla extract (4 g)
- 2 tablespoons instant espresso (12 g) dissolved in ½ cup warm water (107 g)
- 1 cup semi-sweet mini chocolate chips (162 g)
- 1 ¾ cups sugar (370 g)
- ½ cup water (110 g)
- 1 ¾ cups egg whites (5 egg whites) (180 g)
- ⅛ teaspoon cream of tartar (2 g)
- 1 teaspoon almond extract (4 g)
- 3 cups semi-sweet chocolate chips (486 g)
- 6 tablespoons canola or any light vegetable oil (68 g)
- ½ cup unsalted butter (1 stick) (113 g)
- 5 cups powdered sugar (560 g)
- ¼ cup shortening (40 g)
- 1 teaspoon instant coffee (2 g) dissolved in 3 tablespoons water (42 g)
- ½ teaspoon salt (3 g)
- ½ teaspoon vanilla extract (2 g)
- 1 to 2 teaspoons milk (if needed to adjust consistency)
- Few drops of food gel color – pink, yellow and green
- Line cupcakes pans with cupcake liners, preheat oven to 350°F.
- Sift together the dry ingredients: flour, sugar, cocoa powder, baking soda and salt.
- On medium speed, beat eggs then add vegetable oil, buttermilk and vanilla extract. Beat until well blended.
- Add sifted dry ingredients beating until well incorporated.
- Pour in coffee liquid and beat until well blended.
- Fold in chocolate chips with a rubber spatula.
- Use a cookie scoop to fill cupcake pans and bake for 25 minutes if baking medium size cupcakes, about 18 – 20 minutes for mini cupcakes or until cupcakes spring back when lightly touched in the center.
- Let cool on a wire rack for about 5 minutes then remove cupcakes from cupcake pan.
- Place the sugar in a sauce pan. Add the water, and then stir gently to combine.
- Place the egg whites in the mixing bowl of a stand mixer. Beat with a wire whip on medium speed.
- At the same time while the egg whites are whipping, on medium heat, boil the sugar and water until the sugar is completely dissolved and the mixture is bubbly, around 225°F. Do not stir once the sugar mixture starts to boil.
- Simultaneously have both the egg whites mixing and the sugar boiling.
- When the egg whites start to take shape, add the cream of tartar.
- When the sugar reaches around 225°F, remove the sauce pan from the heat.
- With the mixer running, pour the hot sugar syrup very slowly into the egg whites, in a very thin trickle down the sides of the mixing bowl. Take care not to pour the syrup quickly as it might scramble the egg whites.
- Once the sugar syrup is all poured in, increase the speed slightly, add the almond extract and whip the egg whites until stiff peaks, but still glossy.
- Fill piping bags with the whipped meringue. The meringue will almost quadruple in volume, so you might have to divide it among 3 -4 piping bags.
- Use a large round tip or star tip, if preferred, and pipe the meringue onto the cupcakes. Set aside any unused meringue in case you will need to re-pipe.
- Melt the chocolate chips in a bowl placed on top of a pot of simmering water. Stir until all the chocolate chips are melted and the texture is smooth.
- Turn off heat, but keep the bowl of melted chocolate on the pot of simmering water.
- Add the canola or vegetable oil one tablespoon at a time, mixing well after each addition. Stir until well blended. The chocolate mixture should be thin and loose.
- Pour the chocolate into a deep glass or container. Immediately start dipping the cupcakes into the chocolate. The chocolate will start to thicken as its temperature decreases, so you want to start dipping while it is still thin.
- In one fluid motion, dip one cupcake upside down into the chocolate to coat.
- Dip the rest of the cupcakes one at a time in the chocolate.
- If the meringue topping comes off into the chocolate, simply scoop it out with a spoon and re-pipe fresh meringue onto the cupcake.
- To store, place cupcakes in an airtight container and refrigerate.
- Beat butter on medium speed until smooth.
- Add shortening and beat until well blended. Then add salt.
- Add powdered sugar and beat until smooth.
- Add the coffee liquid, then the vanilla extract and beat until creamy. If a softer consistency is desired, add and mix in milk one teaspoon at a time.
- Divide the buttercream into 3 portions, allocating only about ½ cup to be tinted green. For the other two larger portions, tint one part pink and the other, yellow. Or use any desired color.
- Fill icing bags with buttercream, one for each color. Use tip # 104 to pipe rose petals and leaf tip # 352 for the leaves. Or, if desired, to pipe quick and easy flowers, use a star tip for the flowers piping the buttercream starting from the center going outward in a circular motion.
- The flower cupcakes can be stored at room temperature in an airtight container.
- Yield: makes 24 medium + 12 mini cupcakes or 30 medium cupcakes
Store Rose Flower Cupcakes at room temperature in an airtight container.
Chocolate Beehive and Rose Flower Cupcakes