Dessertscakemehometonight4.4
Chocolate Strawberry Cupcakes
These chocolate strawberry cupcakes taste like a chocolate-covered strawberry in cupcake form. Rich chocolate cupcakes are filled with sweet strawberry filling, then topped with strawberry buttercream frosting, a silky chocolate ganache drizzle and a sprinkle of freeze-dried strawberries. They’re the perfect dessert for Valentine’s Day, celebrations, or anytime you’re craving something extra special.
👥 12 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h 30m🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- saucepan
- wooden spoon
- microwave
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the dark cocoa/dutch-process cocoa powder, semisweet chocolate chips, and boiling water until the chocolate chips are melted. Set aside to cool for ⏱️ 5 minutes.
¾ cup boiling waterwater1 tbsp
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
¾ cup granulated sugargranulated sugar2 tbsplarge eggs (room temperature)2vanilla extract1 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ⅔-¾ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Strawberry Filling
8
In a small saucepan, combine the frozen strawberries, granulated sugar, and lemon juice. Cook over medium-low heat stirring occasionally until the strawberries are broken down and the mixture is bubbling. Mash the strawberries with a wooden spoon to break them up.
frozen strawberries6 oz¾ cup granulated sugargranulated sugar2 tbsplemon juice2 tsp
9
In a small separate bowl, mix together the cornstarch and water until smooth.
cornstarch1 tbsp¾ cup boiling waterwater1 tbsp
10
Remove the saucepan from the heat and add the cornstarch slurry and mix well until the mixture thickens. Transfer the strawberry filling to a heat-proof bowl and cool to room temperature. If making ahead, store the strawberry filling in an airtight container in the refrigerator for up to one week.
cornstarch1 tbsp
11
Strawberry Buttercream Frosting
12
Before making the buttercream, make the strawberry reduction. You can make the strawberry reduction up to a week in advance and store it in an airtight container in the refrigerator. Bring the reduction to room temperature before making the buttercream.
13
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
14
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
15
Add in the strawberry reduction and mix on low speed until fully combined with the butter mixture. Then, add in the heavy cream, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream (room temperature)2 tbspheavy cream2 tbspvanilla extract1 tsp
16
Increase the mixer speed to medium and whip the buttercream for about 3 to ⏱️ 5 minutes until it is smooth and creamy. If the buttercream looks split or curdled, this is normal, just continue to whip until it emulsifies and turns smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
17
Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
18
Chocolate Ganache
19
In a small microwave-safe bowl, heat the semisweet chocolate chips and heavy cream in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool for ⏱️ 5 minutes.
heavy cream (room temperature)2 tbspheavy cream2 tbsp
20
Assembling the Cupcakes
21
Use an apple corer to remove the center of the chocolate cupcakes. Plunge the corer about ⅔ of the way down the cupcake, twist, and remove the cake.
22
Fill a piping bag with the strawberry filling and pipe the filling into the center of the cupcakes.
23
Fill a piping bag fitted with a Wilton 1M piping tip with strawberry buttercream frosting. Pipe a generous swirl of the strawberry buttercream onto the filled cupcakes.
24
Use a piping bag or squeeze bottle to drizzle the cooled chocolate ganache over the strawberry frosting and decorate the cupcakes with freeze-dried strawberries.
Nutrition Facts
calories
477 kcal
fat Content
27 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
46 g
sodium Content
208 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
74 mg
carbohydrate Content
57 g
saturated Fat Content
14 g
unsaturated Fat Content
11 g
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