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Strawberry Chocolate Cupcakes Recipe

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3.8 from 38 reviews

  • Author: Emma
  • Total Time: 58 minutes
  • Yield: 12 cupcakes

Description

These Strawberry Chocolate Cupcakes are a bakery-worthy treat made from scratch, featuring moist chocolate cupcakes filled with rich chocolate ganache and topped with fluffy strawberry buttercream. Perfect for special occasions or holidays, they combine the decadent taste of chocolate with the fresh flavor of strawberries in a delightful dessert.

Ingredients

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • ½ cup whole milk, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup hot water

Chocolate Ganache

  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup heavy cream

Strawberry Buttercream

  • 1 cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • ¼ cup freeze-dried strawberry powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (plus 1 tablespoon optional)

Garnish

  • Fresh strawberry slices
  • Extra ganache for drizzling

Instructions

  1. Prepare the Cupcake Batter: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake tin with liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat sugar, egg, milk, oil, and vanilla until smooth using a hand mixer. Add dry ingredients and mix just until combined. Stir in hot water until the batter is smooth and thin.
  2. Bake the Cupcakes: Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Cool completely before further preparations.
  3. Make the Chocolate Ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream until steaming and pour over chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Chill for about 15 minutes until slightly thickened but still spoonable.
  4. Fill the Cupcakes: Use a cupcake corer or small knife to remove a small center from each cooled cupcake. Spoon or pipe the ganache into each center. Optionally replace the removed top piece.
  5. Prepare the Strawberry Buttercream: Pulse freeze-dried strawberries in a food processor to a fine powder. Beat softened butter and vanilla with a hand mixer until light and creamy. Gradually add powdered sugar and mix until combined. Add strawberry powder and mix on low. If too thick, add 1 tablespoon heavy cream. Beat on medium-high until fluffy.
  6. Decorate the Cupcakes: Pipe strawberry buttercream onto cupcakes using a piping bag fitted with a large star tip. Warm remaining ganache slightly and drizzle over the frosting. Garnish each cupcake with a fresh strawberry slice.

Notes

  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • Use cupcake liners for easy removal and cleanup.
  • If freeze-dried strawberry powder is unavailable, you can grind freeze-dried strawberries yourself or use strawberry extract as an alternative, adjusting sugar accordingly.
  • Ganache can be made ahead and refrigerated; warm gently before filling cupcakes.
  • For a lighter frosting, adjust cream quantity to reach desired consistency.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/strawberry-chocolate-cupcakes-recipe/