CHOCOLATE STRAWBERRY CUPCAKES

“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..”

- Boston Girl Bakes

KEY ingredient

Chocolate

INGREDIENTS:

For the cupcakes: – all purpose flour – unsweetened cocoa powder – baking powder – baking soda – table salt – large eggs – granulated white sugar – vanilla extract – vegetable oil – sour cream

INGREDIENTS:

For the strawberry buttercream: – unsalted butter – confectioners sugar – heavy cream – vanilla extract – table salt – freeze dried strawberries For chocolate covered strawberries (garnish, optional) – strawberries – chocolate

Chocolate  Strawberry Cupcakes

servings

15 Cupakes

COURSE

Dessert

total time

44 Minutes

prep time

30 Minutes

1. Preheat and prepare pan. Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.

To Make the Cupcakes

2. Combine dry ingredients. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside.

To Make the Cupcakes

3. Combine wet ingredients. In a second mixing bowl, whisk together eggs, sugar, vanilla extract, oil, and sour cream.

To Make the Cupcakes

4.  Add the dry ingredients. Add the dry ingredients to the wet ingredient mixture, mixing just until combined.

To Make the Cupcakes

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.

To Make the Cupcakes

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.

To make the buttercream

2. Add the freeze dried strawberries to a food processor or blender to pulse into a fine powder. Add the strawberry powder to the frosting.

To make the buttercream

3. Add heavy cream, vanilla, and salt. Add in your heavy cream, vanilla extract and salt.

To make the buttercream

4. Mix on medium to high speed for 7-8 minutes until light and creamy.

To make the buttercream

5. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.

To make the buttercream

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.

To Make Chocolate Covered Strawberries

Enjoy!

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