Description
Indulgent chocolate covered strawberry cupcakes deliver decadent layers of rich chocolate cake and fresh strawberry frosting. Chocolate lovers will savor each moist bite complemented by silky ganache and fresh berry garnish.
Ingredients
Scale
- 1 cup (200 g/7 oz) granulated sugar
- ½ cup (113 g/4 oz) unsalted butter
- 1 large egg
- 1 cup (125 g/4.4 oz) all-purpose flour
- ½ cup (42 g/1.5 oz) unsweetened natural cocoa powder
- 2 cups (240 g/8.5 oz) confectioners’ sugar
- ⅓ cup (80 mL/2.7 fl oz) vegetable oil
- ½ cup (120 mL/4 fl oz) buttermilk
- ½ cup (120 mL/4 fl oz) hot coffee or hot water
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 6 oz (170 g/6 oz) semi-sweet chocolate
- ⅔ cup (160 mL/5.3 fl oz) heavy cream
- 2 tbsps (30 mL/1 fl oz) heavy cream
- ½ cup (about 12–13 g/0.4 oz) freeze-dried strawberries
- Salt, to taste
Instructions
- Prepare Workspace: Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: Thoroughly combine flour, cocoa powder, baking powder, and salt in a mixing bowl.
- Create Wet Base: Whisk together vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and homogeneous.
- Combine Batter: Fold wet ingredients into dry mixture, incorporating brewed coffee, and mix until achieving a uniform, lump-free consistency.
- Fill and Bake: Distribute batter evenly into cupcake liners, filling two-thirds full, and bake for 20-22 minutes until a toothpick emerges clean.
- Cool Cupcakes: Remove from oven and allow cupcakes to cool completely at room temperature.
- Prepare Ganache: Simmer heavy cream, then pour over finely chopped chocolate, letting it rest briefly before stirring to create a glossy, smooth mixture.
- Chill Ganache: Refrigerate to thicken and set the chocolate coating.
- Create Strawberry Buttercream: Pulverize fresh strawberries, then cream butter and gradually blend in powdered sugar, strawberry powder, heavy cream, vanilla extract, and salt until light and fluffy.
- Fill and Decorate: Carve small pockets in cooled cupcakes, pipe strawberry buttercream into centers, drizzle chilled ganache over tops, and garnish with optional fresh strawberry slices or chocolate shavings.
Notes
- Chill Ganache Properly: Let the ganache cool in the refrigerator until it reaches a spreadable, thick consistency for easier drizzling and better texture.
- Create Clean Cupcake Pockets: Use a small paring knife at a 45-degree angle to create precise, uniform centers without destroying the cake’s structure.
- Manage Strawberry Moisture: Ensure strawberry powder is completely dry to prevent buttercream from becoming runny or separating during mixing.
- Room Temperature Ingredients: Allow eggs, butter, and buttermilk to reach room temperature before mixing to guarantee smoother batter and more consistent cupcake texture.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 319
- Sugar: 34 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg