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1
Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
Whisk together flour, baking powder, and salt.
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4
Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until smooth.
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5
Remove from heat, and let cool slightly.
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6
With an electric mixer on medium speed, beat chocolate mixture and sugar until combined.
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7
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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8
Beat in vanilla.
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9
Reduce speed to low.
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10
Add flour mixture, and beat until just combined.
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11
Divide batter evenly among lined cups, filling each two-thirds full.
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12
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17 minutes (cupcakes will not be domed).
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13
Transfer to wire racks to cool completely.
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14
To finish, use a small spoon to coat cupcakes with icing, covering tops completely.
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15
Let set, about 1 hour.
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16
Top with crystallized flowers.
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17
Iced cupcakes can be stored up to 2 days at room temperature in airtight containers.
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18
Bring milk and lavender just to a boil in a saucepan.
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19
Remove from heat, and cover; let steep 10 minutes.
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20
Strain through a fine sieve into a bowl, and discard lavender.
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21
Whisk in confectioners sugar until smooth.
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22
Strain again.
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23
Add food color, a little at a time, stirring until desired shade is achieved.
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24
Use immediately.
