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Chocolate Cupcakes with Lavender Chantilly

http://www.latartinegourmande.com/2006/08/14/cupcakes-au-chocolat-chantilly-a-la-lavande-chocolate-cupakes-with-lavender-chantilly/

For the lavender syrup and the whipped cream

You need:

* 2/3 cup water
* 2 oz de sugar
* 1 Tbsp culinary lavender
* 1 cup heavy cream

Steps:

* Mix the sugar with the water and bring to a boil. Remove from the heat. Add the lavender seeds and let infuse for 30 min. Filter and let cool down.
* Whip the cold cream in chantilly and add 2 Tbsp of the syrup to it.

For the cupcakes

(For 6, regular size)

You need:

* 2 oz dark chocolate (70% cocoa)
* 2 large eggs
* 6 Tbsp butter
* 1/2 cup sugar
* 1/4 cup flour
* 1 Tbsp cocoa powder, unsweetened
* 1/4 tsp baking powder
* A pinch of salt

Steps:

* Preheat your oven at 350 F.
* Chop the chocolate coarsely.
* Cut the butter in small pieces. Place them together in a bowl and melt using the bain-marie method.
* Transfer the preparation in the bowl of your mixer. Add the sugar and mix gently to dissolve the sugar. Let rest for a few min.
* Continue to mix for about 5 min.
* Add one egg at a time and mix until well blended.
* Sift the flour, cocoa powder and baking powder separately, and add them to the preparation with the salt.
* Mix well, but not too much.
* Take cupcake molds (paper or silicone) and fill them 3/4 to the top. Cook for about 25 minutes (the cupcakes are cooked when the blade of a sharp knife comes out clean).
* Remove from the oven and let cool down.
* Decorate with the lavender chantilly (use a decoration bag), and fresh strawberries or raspberries.