Chocolate-Covered Strawberry Cupcakes π«π
Chocolate-Covered Strawberry Cupcakes π«π
Prep Time: 25 minutes | Cooking Time: 18-19 minutes per batch | Total Time: 45-50 minutes
Kcal: 350 kcal | Servings: 16 cupcakes
Ingredients:
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
1/2 cup hot water
For the Strawberry Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
1/2 cup strawberry preserves or jam
1 teaspoon pure vanilla extract
Pinch of salt
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For Garnish:
Fresh strawberries, halved
Chocolate-covered strawberries
Directions:
Preheat oven to 350Β°F (177Β°C). Line two 12-count muffin pans with 16 cupcake liners. Set aside.
In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract together until smooth.
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
Whisk in the hot water until combined. The batter will be thin.
Pour/spoon the batter into the liners. Fill only halfway (this will be just under a 1/4 cup of batter per cupcake).
Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the Strawberry Buttercream Frosting:
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes.
Add powdered sugar, strawberry preserves, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes.
If the frosting is too thick, add a little more strawberry preserves. If it's too thin, add more powdered sugar.
Once the cupcakes are completely cooled, frost with buttercream.
For the Chocolate Ganache:
Place chocolate chips in a heatproof bowl.
In a small saucepan over medium heat, heat the heavy cream until it begins to gently simmer.
Pour the cream over the chocolate chips and let sit for 2 minutes. Then, whisk until completely smooth and combined.
Allow ganache to cool until slightly thickened, then dip frosted cupcakes into ganache.
Garnish with halved fresh strawberries and chocolate-covered strawberries.
