How to Make Sunflower Cupcakes

For the cupcakes

* 1 1/2 cups all-purpose flour

* 1 1/2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup (1 stick) unsalted butter, softened

* 3/4 cup granulated sugar

* 3/4 cup packed light brown sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* 1 cup buttermilk

For the chocolate ganache frosting

* 8 ounces semisweet chocolate, finely chopped

* 1/2 cup heavy cream

* 1 tablespoon light corn syrup

* 1 teaspoon vanilla extract

For the sunflower seed brittle

* 1/2 cup sunflower seeds

* 1/4 cup granulated sugar

* 1/4 cup packed light brown sugar

* 2 tablespoons unsalted butter

* 1/2 teaspoon vanilla extract

* 1/8 teaspoon salt

For the decoration

* 1/4 cup semisweet chocolate chips

* 1/4 cup yellow candy melts

* 1/4 cup black candy melts

Instructions

To make the cupcakes

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Line a 12-cup muffin tin with paper liners.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy.

5. Beat in the eggs one at a time, then stir in the vanilla extract.

6. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Mix until just combined.

7. Divide the batter among the prepared muffin cups, filling each cup about two-thirds full.

8. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the chocolate ganache frosting

1. Place the chocolate in a heatproof bowl set over a saucepan of simmering water.

2. Stir until the chocolate is melted and smooth.

3. Remove the bowl from the heat and stir in the heavy cream, corn syrup, and vanilla extract.

4. Let the frosting cool for 5 minutes, then beat on medium speed with a hand mixer until light and fluffy.

To make the sunflower seed brittle

1. Preheat the oven to 300 degrees F (150 degrees C).

2. Line a baking sheet with parchment paper.

3. In a small saucepan over medium heat, combine the sunflower seeds, granulated sugar, light brown sugar, butter, vanilla extract, and salt.

4. Bring the mixture to a boil, stirring constantly.

5. Reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened and turned a deep amber color.

6. Pour the mixture onto the prepared baking sheet and spread it out into a thin layer.

7. Bake in the preheated oven for 10 minutes, or until the brittle is hard and brittle.

8. Let the brittle cool completely on the baking sheet.

To decorate the cupcakes

1. Once the cupcakes are completely cool, frost them with the chocolate ganache frosting.

2. Sprinkle the sunflower seed brittle on top of the frosting.

3. Use the chocolate chips, yellow candy melts, and black candy melts to create a sunflower design on top of each cupcake.

Tips

* To make the sunflower seed brittle ahead of time, store it in an airtight container at room temperature for up to 2 weeks.

* To make the cupcakes ahead of time, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

* To freeze the cupcakes, place them in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.