Chocolate Covered Strawberry Cupcakes Recipe
Devilishly rich chocolate covered strawberry cupcakes topped with a ganache smothered strawberry are the perfect way to say "I Love You!"
Servings: 15 cupcakes
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter
- 2 oz semisweet baking chocolate chopped
- 1/4 cup cocoa powder
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
Frosting
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 1.2 oz freeze dried strawberries
- 2 1/2-3 cups powdered sugar
- 1 tsp vanilla extract
- 1-3 tsp heavy whipping cream or milk
Ganache
- 4 oz semisweet chocolate
- 1/2 cup heavy whipping cream
Garnish
- 15 strawberries
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
- Mix flour, sugars, baking soda, and salt together and set aside.
- Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla.
- Whisk the liquid ingredients into the dry until smooth.
- Pour ¼ cup batter into each paper liner. Bake for 15-18 minutes or until toothpick comes out clean.
- Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.
Frosting
- Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn't get blended.
- Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.
Ganache
- Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries.
Assembly
- Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake.
- Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.
Nutrition
Serving: 15g | Calories: 419kcal | Carbohydrates: 54g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 227mg | Potassium: 205mg | Fiber: 2g | Sugar: 41g | Vitamin A: 589IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 2mg