Top Recipes

Italian Chicken

Italian Chicken

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Best French Onion Chicken

Best French Onion Chicken

80%
Read More
Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
Mushroom Stroganoff (vegetarian)

Mushroom Stroganoff (vegetarian)

80%
Read More

Easy Chocolate Covered Strawberry Cupcakes

93/100 by 180 users
Easy Chocolate Covered Strawberry Cupcakes

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

Strawberry Buttercream Frosting

  • 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)
  • Chocolate Covered Strawberries
  • 12 small fresh strawberries
  • 4 oz. (113g) semi-sweet chocolate

InstructionsFor the cupcakes

  1. 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.
  2. In a mixing bowl whisk together flour cocoa powder baking soda and salt for 20 seconds set aside.
  3. 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).
  4. Mix in egg egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream.
  5. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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).

For the strawberry frosting

  1. 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.
  2. 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.
  3. 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).
  4. Pour reduced puree into a small bowl then freeze or refrigerate stirring occasionally until fully cooled.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until pale and fluffy.
  6. 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

  1. Melt chocolate in a small microwave safe bowl on 50% power in 30 second increments stirring between intervals until melted and smooth.
  2. Dip strawberries in chocolate let excess run off then transfer one to each cupcake.

This article and recipe adapted from this site

Share This:

More from Recipes

Best Buckeye Brownies Recipe

Best Buckeye Brownies Recipe

66%
Read More
No-fail Fruit Cobbler

No-fail Fruit Cobbler

95%
Read More
Red Wine Berry Spritzer

Red Wine Berry Spritzer

67%
Read More
20-minute One-pan Chicken Fajita Pasta

20-minute One-pan Chicken Fajita Pasta

75%
Read More
Best Recipes-strawberry Crisp Recipe

Best Recipes-strawberry Crisp Recipe

75%
Read More
The Best Slow Cooker Chicken And Stuffing

The Best Slow Cooker Chicken And Stuffing

65%
Read More
Most Amazing Chocolate Frosting Recipe

Most Amazing Chocolate Frosting Recipe

96%
Read More
Easy Lemon Bars Recipe

Easy Lemon Bars Recipe

70%
Read More
Best Recipes-roasted Chicken Gyros With Tzatziki And Feta Fries

Best Recipes-roasted Chicken Gyros With Tzatziki And Feta Fries

85%
Read More
Best Ever Classic Chicken A La King

Best Ever Classic Chicken A La King

56%
Read More
Nantucket Christmas Cranberry Pie

Nantucket Christmas Cranberry Pie

67%
Read More
Best Recipes-chicken Cordon Bleu Casserole

Best Recipes-chicken Cordon Bleu Casserole

84%
Read More
Baked Chicken Thighs Recipe

Baked Chicken Thighs Recipe

92%
Read More
Amazing Asparagus Stuffed Chicken Breast

Amazing Asparagus Stuffed Chicken Breast

71%
Read More
Banan Fosters Trifle

Banan Fosters Trifle

71%
Read More
Healthy Ramen Noodles Stir Fry

Healthy Ramen Noodles Stir Fry

89%
Read More
Raw Carob Chocolates

Raw Carob Chocolates

64%
Read More
Slow Cooker Chicken Broccoli And Rice Casserole

Slow Cooker Chicken Broccoli And Rice Casserole

84%
Read More