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Decadent Chocolate Covered Strawberry Cupcakes You'll Love

Chocolate Covered Strawberry Cupcakes
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Experience the irresistible sweetness of Chocolate Covered Strawberry Cupcakes, featuring fudgy chocolate cupcakes and creamy strawberry buttercream.

Ingredients

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  • 1¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup hot coffee
  • ½ cup freeze-dried strawberries
  • ½ cup unsalted butter
  • 2 cups confectioners' sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup heavy cream (for ganache)
  • 8 ounces chopped chocolate
  • Optional sprinkles or chocolate-dipped strawberries

Instructions

  1. Start by making the chocolate ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer – about 4 to 5 minutes. Remove from heat and pour the hot cream over 8 ounces of chopped chocolate in a bowl. Let it sit for 5 minutes before gently stirring until it’s smooth and glossy. Place the ganache in the refrigerator to thicken for around 30 minutes while you prepare the cupcakes.
  2. To create the chocolate cupcakes, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together 1¼ cups of all-purpose flour, 1 cup of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt until evenly combined.
  3. In a separate bowl, mix together the wet ingredients: 2 large eggs, ½ cup of vegetable oil, ½ cup of buttermilk, and ½ cup of hot coffee. Whisk until smooth and well combined. Gently pour the wet mixture into the dry ingredients and stir until no dry flour remains.
  4. Fill each cupcake liner about two-thirds full with the chocolate batter. Bake in your preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean.
  5. Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
  6. While the cupcakes cool, prepare the strawberry buttercream filling. In a blender or food processor, grind ½ cup of freeze-dried strawberries into a fine powder. In a separate bowl, beat ½ cup of room-temperature unsalted butter until creamy. Gradually mix in 2 cups of sifted confectioners' sugar and ¼ cup of heavy cream, along with the strawberry powder and 1 teaspoon of vanilla extract. Beat until fluffy and spreadable.
  7. Once the cupcakes are completely cool, take a sharp knife and carve out a cone-shaped center from each cupcake. Fill the cavity with a generous amount of the strawberry buttercream filling.
  8. Now it’s time for the grand finale! Take your chilled ganache and stir it gently to smooth it out. Use a spoon or a spatula to spread a thick layer of chocolate ganache over the top of each filled cupcake.

Notes

  • Use Quality Ingredients: Make sure to use high-quality chocolate and fresh strawberries.
  • Chill Ganache: Allow the ganache to cool and thicken before applying.
  • Measure Precisely: Accurate ingredient measurement is key.
  • Cool Cupcakes Fully: Ensure your cupcakes are completely cooled before filling.
  • Filling Technique: When carving out the cupcakes, ensure the cone is the right size.
  • Add Personal Touches: Feel free to experiment with variations.

Nutrition

Find it online: https://www.heavenlyrecipe.com/chocolate-covered-strawberry-cupcakes/