Valentine's Day Chocolate Covered Strawberry Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
1 cup (125g) all-purpose flour
02 -
1/2 cup (42g) unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
1/3 cup (80ml) vegetable oil
07 -
1 cup (200g) granulated sugar
08 -
1 large egg, room temperature
09 -
1 teaspoon pure vanilla extract
10 -
1/2 cup (120ml) buttermilk, room temperature
11 -
1/2 cup (120ml) hot coffee or water
→ Strawberry Buttercream Filling
12 -
1/2 cup (12-13g) freeze-dried strawberries
13 -
1/2 cup (113g) unsalted butter, softened
14 -
2 cups (240g) confectioners' sugar, sifted
15 -
2 tablespoons heavy cream
16 -
1/2 teaspoon vanilla extract
17 -
Salt to taste
→ Chocolate Ganache
18 -
6 ounces (170g) semi-sweet chocolate, finely chopped
19 -
2/3 cup (160ml) heavy cream
# Instructions:
01 -
Preheat oven to 350°F. Line muffin pans with liners for 15 cupcakes.
02 -
Mix dry ingredients. Combine wet ingredients separately. Mix together with hot coffee. Bake 20-22 minutes.
03 -
Process strawberries into powder. Beat butter, then add sugar, strawberry powder, cream, and vanilla until fluffy.
04 -
Pour hot cream over chopped chocolate. Let sit, then stir until smooth. Chill 30 minutes to thicken.
05 -
Cut centers from cupcakes, fill with strawberry buttercream. Top with ganache and fresh strawberries.
# Notes:
01 -
Can be made one day ahead
02 -
Use real chocolate for ganache
03 -
Must use freeze-dried strawberries
04 -
Keep refrigerated up to 5 days