Description
Delightful cupcakes combining rich chocolate with fresh strawberries, perfect for celebrations or indulgence.
Ingredients
- 2 oz. unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup boiling water
- 1 cup freeze-dried strawberries
- 1 cup fresh strawberry puree
- 3/4 cup unsalted butter
- 3 1/4 cups powdered sugar
- 1 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- Few drops red food coloring (optional)
- 12 small fresh strawberries
- 4 oz. semi-sweet chocolate
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Melt the unsweetened chocolate in the microwave in short intervals; set aside to cool.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a mixing bowl, beat together granulated sugar and softened butter until well combined.
- Add in the egg, egg yolk, and vanilla. Then mix in the melted chocolate.
- Gradually alternate mixing in the dry flour mixture and boiling water until everything is combined.
- Pour the batter into the lined muffin cups and bake for 17-20 minutes.
- Cool the cupcakes for 10 minutes before transferring them to an airtight container.
- For the frosting, crush the freeze-dried strawberries, reduce the strawberry puree on the stove, and mix all frosting ingredients until fluffy.
- Frost the cooled cupcakes with the strawberry frosting and top each with a chocolate-covered strawberry.
- For the chocolate-covered strawberries, melt the semi-sweet chocolate, dip the strawberries into it, and place one on each cupcake.
Notes
Allow the chocolate to cool slightly before adding to the batter to prevent cooking the eggs. Avoid overmixing the batter; just mix until combined.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American