Dessertscelebratingsweets5.0
Chocolate Strawberry Cupcakes
If you're a fan of chocolate dipped strawberries these are the cupcakes for you. Fluffy chocolate cupcakes, strawberry buttercream frosting, and a special surprise inside!
👥 12 Servings⏱️ Prep & Cook: 58 min⏳ Prep: 40 min🔥 Cook: 18 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- spatula
- pan
- food processor
- knife
📝 Preparation Steps
1
Cupcakes:
2
Adjust oven rack to the middle position and preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners and set aside.
3
In a small bowl, combine flour, baking soda, and salt. Set aside.
4
In a large bowl, whisk cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined (the chocolate chips should be completely melted). Add sour cream, oil, eggs, sugar, and vanilla extract. whisk until well combined. Add the flour mixture and whisk until combined. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary.
large eggs2vanilla extract1 teaspoon½ teaspoon pure vanilla extract
5
Fill the prepared muffin cups about two-thirds to three-quarters full. Depending on the size of your muffin cups you might have a few tablespoons of batter leftover. Bake the cucpakes for ⏱️ 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs attached, but no raw batter. Be careful not to overbake. Place the pan on a wire rack to cool for ⏱️ 10 minutes, then remove the cupcakes from the pan and place them directly on the rack to cool completely.
6
Frosting:
7
In a small food processor, blend freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Set the powder aside, you should have a scant 1/4 cup.
¾ cup freeze dried strawberriesmilk OR 5-8 fresh strawberries* (plus more, if needed)2 tablespoonssliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate dipped strawberries. (see note)
8
With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, 1/2 a cup at a time, beating until combined. Add all of the freeze dried strawberry powder, vanilla extract, jam, and either 2 tablespoons of milk OR 2 tablespoons strawberry puree. Beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed.
powdered sugar, sifted if lumpy (plus more, if needed)3 cupsvanilla extract1 teaspoon½ teaspoon pure vanilla extract
9
If necessary, adjust the consistency by adding more powdered sugar to thicken, or more milk/strawberry puree to thin it out.
powdered sugar, sifted if lumpy (plus more, if needed)3 cups
10
Assembly:
11
Use a small paring knife to cut a circle out of the very center of each cupcake. Insert the knife at an angle and cut about halfway down into the cupcake.Remove the cone shaped piece of cake from the center and trim off the point, leaving a flat "lid" that you can place back on the cupcake.
12
Spoon about 2 teaspoons of strawberry jam into the hole in each cupcake, then press the reserved lid on top.
13
Frost the cupcakes using a piping bag fitted with the tip of your choice (I use a large open star tip) and garnish as desired (see note).
Nutrition Facts
calories
528 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
3 g
sugar Content
58 g
sodium Content
120 mg
protein Content
3 g
cholesterol Content
63 mg
carbohydrate Content
74 g
saturated Fat Content
17 g
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