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Chocolate Covered Strawberry Cupcakes

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These Chocolate Covered Strawberry Cupcakes are the perfect Valentine’s Day treat. With rich, moist chocolate cupcakes filled with luscious strawberry buttercream and topped with decadent chocolate ganache, they’re a match made in dessert heaven. Trust me, you’re going to fall head over heels for these sweet bites! Whether for a romantic evening or a sweet gesture to share with loved ones, these cupcakes will steal the show.

Ingredients

Scale

For the Chocolate Cupcakes:

  • 1 cup all-purpose flour (125g), spooned & leveled
  • 1/2 cup unsweetened natural cocoa powder (42g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil (80ml)
  • 1 cup granulated sugar (200g)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk (120ml), at room temperature
  • 1/2 cup hot coffee or hot water (120ml)

For the Strawberry Buttercream Filling:

  • 1/2 cup freeze-dried strawberries (12-13g)
  • 1/2 cup unsalted butter (113g), softened
  • 2 cups confectioners’ sugar (240g), sifted
  • 2 tablespoons heavy cream (30ml)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

For the Chocolate Ganache:

  • 6 ounces semi-sweet chocolate (170g), finely chopped
  • 2/3 cup heavy cream (160ml)

Instructions

  • Preheat and Prepare the Cupcake Pan: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 3 liners.

  • Make the Cupcake Batter: In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix the wet ingredients: vegetable oil, sugar, egg, vanilla extract, and buttermilk. Gradually add the wet ingredients to the dry ingredients and stir until combined. Then, add the hot coffee (or hot water) and whisk until the batter is smooth.

  • Bake the Cupcakes: Fill the cupcake liners 2/3 full with the batter. Bake for 20-22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely. If needed, chill them for 20-30 minutes to help them firm up.

  • Prepare the Chocolate Ganache: In a heatproof bowl, pour hot heavy cream over the chopped semi-sweet chocolate. Let the mixture sit for 2-3 minutes, then stir until smooth. Place it in the fridge for about 30 minutes to thicken to a spreadable consistency.

  • Make the Strawberry Buttercream Filling: Process the freeze-dried strawberries into a fine powder. In a stand mixer or with an electric hand mixer, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, strawberry powder, heavy cream, vanilla extract, and a pinch of salt. Beat until fluffy and smooth.

  • Assemble the Cupcakes: Once the cupcakes are cooled, use a small knife or cupcake corer to cut out the centers of each cupcake. Fill the centers with a generous amount of strawberry buttercream, then replace the tops of the cupcakes.

  • Top with Ganache: Spread a thick layer of chocolate ganache over the top of each cupcake, covering the buttercream filling.

  • Optional Garnish: If desired, garnish with fresh strawberry slices or sprinkles for an extra touch of elegance.

  • Serve and Enjoy: Serve immediately, or store the cupcakes in an airtight container. They can be kept for up to 3 days at room temperature.

Notes

  • Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days, though they’re best served fresh.
  • Make Ahead: You can prepare the cupcake batter a day ahead and refrigerate it. The ganache and buttercream can also be made in advance and stored in the fridge.
  • Customization: For a stronger strawberry flavor, you can add more freeze-dried strawberries to the buttercream or even use fresh strawberry puree if preferred.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-covered-strawberry-cupcakes/