Spring Cupcakes with Sugared Flowers

Ingredients :
* 3/4 cup(s) all-purpose flour
* 2 tablespoon(s) all-purpose flour, combined with above flour
* 1/2 teaspoon(s) baking powder
* 1/2 teaspoon(s) salt
* 10 1/2 tablespoon(s) unsalted butter
* 3 1/2 ounce(s) unsweetened chocolate, finely chopped
* 1 1/3 cup(s) sugar
* 2 large eggs
* 1 teaspoon(s) pure vanilla extract
* Lavender Icing
* Sugared Flowers

Directions :
1. Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
2. Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
3. With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
4. Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.
5. Spoon Lavender Icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with Sugared Flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.