Chocolate Strawberry Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1 cup all-purpose flour
02 -
½ teaspoon baking soda
03 -
¼ teaspoon salt
04 -
⅓ cup unsweetened cocoa powder
05 -
⅓ cup semisweet chocolate chips
06 -
1 teaspoon instant espresso powder
07 -
½ cup boiling water
08 -
½ cup sour cream or plain yogurt (not non-fat)
09 -
½ cup vegetable or canola oil
10 -
2 large eggs
11 -
¾ cup granulated sugar
12 -
1 teaspoon vanilla extract
→ Filling
13 -
½ cup strawberry jam
→ Strawberry Frosting
14 -
¾ cup freeze dried strawberries
15 -
¾ cup unsalted butter, softened
16 -
3 cups powdered sugar, sifted if lumpy
17 -
½ teaspoon vanilla extract
18 -
1 heaping tablespoon strawberry jam
19 -
2 tablespoons milk or 5-8 fresh strawberries
→ Optional Garnishes
20 -
Sliced strawberries
21 -
Mini chocolate chips
22 -
Chocolate sprinkles
23 -
Chocolate ganache
24 -
Chocolate dipped strawberries
# Instructions:
01 -
Preheat oven to 325°F. Line 12-cup muffin tin with cupcake liners.
02 -
Whisk cocoa powder, chocolate chips, espresso powder with boiling water until smooth. Add sour cream, oil, eggs, sugar, and vanilla.
03 -
Combine flour, baking soda, and salt separately. Add to wet ingredients and whisk until combined.
04 -
Fill muffin cups ⅔-¾ full. Bake 18-22 minutes until toothpick comes out clean. Cool completely.
05 -
Process freeze-dried strawberries to powder, sift. Beat butter until creamy, gradually add sugar, strawberry powder, vanilla, jam, and milk or fresh strawberry puree.
06 -
Cut centers from cupcakes, fill with jam, replace tops.
07 -
Pipe frosting onto cupcakes and garnish as desired.
# Notes:
01 -
Can use fresh strawberry puree instead of milk in frosting
02 -
Don't use non-fat yogurt as substitute for sour cream
03 -
Optional chocolate ganache garnish available