Tuesday, November 5, 2019
Chocolate Cupcakes with Strawberry Frosting are no doubt one of the BEST cupcakes I’ve ever eaten! You get a rich chocolate cupcake, a naturally flavored strawberry frosting and a fresh chocolate covered strawberry and together they create one unforgettable cupcake!
Chocolate Covered Strawberry Cupcakes
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 45 minutes
Ingredients
- 2 oz. (56g) unsweetened chocolate, chopped
- 1 cup (130g) all-purpose flour (spooned into measuring cup and leveled)
- 1/4 cup (21g) unsweetened cocoa powder (spooned into measuring cup and leveled)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup (120g) sour cream
- 1/2 cup (120ml) boiling water
- 1 cup (17g) freeze dried strawberries
- 1 cup (230g) fresh strawberry puree (from strawberries blended in a food processor)
- 3/4 cup (170g) unsalted butter nearly at room temperature
- 3 1/4 cups (390g) powdered sugar
- 1 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- Few drops red food coloring (optional)
- 12 small fresh strawberries
- 4 oz. (113g) semi-sweet chocolate
For the cupcakes
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly.
- In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
- In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won't come together entirely but mix until lumps of butter are creamed).
- Mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream.
- Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined.
- Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been blended mix batter on medium-low speed for 1 minute.
- Divide batter among prepared muffin cups, filling each about 3/4 full. Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 - 20 minutes.
- Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn't touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting.
- Once cool frost with strawberry buttercream frosting and top with a chocolate covered strawberry. Store in an airtight container in refrigerator (for best results serve within the day at room temperature).
- Place freeze dried strawberries in a small resealable bag, seal bag and crush strawberries to a fine powder with a rolling pin.
- Sift through a fine mesh sieve into a bowl to remove seeds, set aside.
- Strain strawberry puree through a fine mesh sieve and measure out 3/4 cup, then pour into a small saucepan set over medium-low heat.
- Simmer puree, stirring occasionally until reduced by about two thirds to a 1/4 cup, about 10 - 14 minutes (measure and if it isn't quite 1/4 cup then return and continue to simmer, if it's not reduced to correct amount it will make the frosting runny).
- Pour reduced puree into a small bowl, then freeze or refrigerate, stirring occasionally until fully cooled.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy.
- Mix in powdered sugar, reduced strawberry puree, freeze dried strawberry powder, lemon juice, and vanilla and continue to mix until frosting is pale and fluffy. Tint with color if desired.
- For the chocolate covered strawberries
- Melt chocolate in a small microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth.
- Dip strawberries in chocolate, let excess run off then transfer one to each cupcake
