“These chocolate cupcakes are light and fluffy and rich in chocolate flavor. And then swirled on top is a strawberry buttercream frosting, made with a secret ingredient so it’s smooth, not runny or overly sweet like some berry buttercreams can be..”
5. Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Keep remaining batter in the refrigerator as the first batch is baking. Bake 12-14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely. Finish baking remaining batter. Frost cooled cupcakes as desired.
1. Mix butter and sugar. In an mixing bowl with an electric mixer, combine the butter and confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined.
1. Melt chocolate in the microwave and dip each strawberry into the melted chocolate and place on parchment paper to cool. Top each cupcake with a chocolate covered strawberry.