Chocolate Covered Strawberry Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
1 cup (125g) all-purpose flour, spooned & leveled
02 -
1/2 cup (42g) unsweetened natural cocoa powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
1/3 cup (80ml) vegetable oil
07 -
1 cup (200g) granulated sugar
08 -
1 large egg, at room temperature
09 -
1 teaspoon pure vanilla extract
10 -
1/2 cup (120ml) buttermilk, at room temperature
11 -
1/2 cup (120ml) hot coffee or hot water
→ Chocolate Ganache Topping
12 -
6 ounces (170g) semi-sweet chocolate, finely chopped
13 -
2/3 cup (160ml) heavy cream
→ Strawberry Buttercream Filling
14 -
1/2 cup (12-13g) freeze-dried strawberries
15 -
1/2 cup (113g) unsalted butter, softened
16 -
2 cups (240g) confectioners' sugar, sifted
17 -
2 Tablespoons (30ml) heavy cream
18 -
1/2 teaspoon pure vanilla extract
19 -
Pinch of salt, to taste
# Instructions:
01 -
Heat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, plus 3 more in a second pan for extra batter.
02 -
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
03 -
Combine oil, sugar, egg, vanilla, and buttermilk until smooth. Pour into dry ingredients, add hot coffee, and whisk until well mixed.
04 -
Fill cupcake liners 2/3 full and bake for 20-22 minutes until a toothpick comes out clean. Cool completely.
05 -
Pour hot cream over chopped chocolate, let sit for 2-3 minutes, then stir until smooth. Chill for 30 minutes to thicken.
06 -
Blend freeze-dried strawberries into powder. Beat butter until creamy, add sugar, strawberry powder, cream, and vanilla. Mix until fluffy.
07 -
Cut centers from cupcakes, fill with strawberry buttercream, replace tops, and spread with thickened ganache.
# Notes:
01 -
Store covered cupcakes in the fridge for up to 5 days
02 -
Can be made one day ahead - store unfilled cupcakes at room temperature
03 -
Freezes well unfrosted for up to 3 months