I initially posted the formula for these chocolate shrouded strawberry cupcakes in 2016. Yet, I've patched up the formula with a lighter chocolate cupcake and a far better strawberry icing. These cupcakes are chocolatey, the icing is brimming with strawberry flavor and normally shaded gratitude to a mystery fixing, and they're altogether beaten with a chocolate secured strawberry.
On the off chance that you've at any point been threatened with regards to making delightful cupcakes, don't stress, I'm sharing huge amounts of data on the most proficient method to make these look completely impeccable!
To amass these cupcakes you'll have to make three unique segments: chocolate cupcakes, strawberry icing, and chocolate secured strawberries. How about we separate every one.
- Chocolate Cupcakes:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/4 cup + 2 tablespoons (32 grams) natural unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) light brown sugar lightly packed
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (80 ml) canola or vegetable oil
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) boiling water
- 1/2 teaspoon instant espresso powder
- Strawberry Buttercream Frosting:
- 1 cup (230 grams) unsalted butter softened to room temperature
- 3 cups (360 grams) powdered sugar
- 1 (1-ounce) bag freeze-dried strawberries
- 2-3 tablespoons (30-45 ml) heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Chocolate Covered Strawberries:
- 16 medium sized strawberries
- 4 ounces semisweet chocolate chopped
INSTRUCTIONS
- To make the chocolate cupcakes:
- Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined. Then whisk in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
- Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
- Evenly distribute the batter between all 16 cupcake liners, making sure to fill each one a little over halfway full. Bake in separate batches at 350°F (177°C) for 16-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and carefully remove the cupcakes from the pans, then transfer to a wire rack to cool completely.
- To make the strawberry buttercream frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter until smooth. Add in the powdered sugar one cup at a time, making sure to mix in each addition until fully combined.
- Add the freeze-dried strawberries to a blender or food processor and blend until powdery. Then, mix the freeze-dried strawberry powder into the frosting.
- Mix in the heavy whipping cream, vanilla extract, and salt until fully combined, stopping to scrape down the sides of the bowl as needed.
- To make the chocolate covered strawberries:
- Line a large baking sheet with parchment paper and set aside.
- Add the chocolate to a microwave safe bowl and microwave in 20-second increments, stirring well after each increment, until melted and smooth.
- Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet. Transfer to the refrigerator until the chocolate has hardened.
- To assemble the cupcakes:
- Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.
Read more our recipe Dark Chocolate Halloween Cookies #desserts #cakerecipe #chocolate #fingerfood #easy
0 Comments