Description
Indulgent chocolate covered strawberry cupcakes blend rich cocoa with sweet berry bliss in a delightful dessert. Creamy frosting and fresh strawberries crown these irresistible treats that promise pure culinary joy for chocolate and fruit enthusiasts.
Ingredients
Scale
Chocolate Cupcake Main Ingredients:
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Liquid and Binding Ingredients:
- ½ cup (120 ml) buttermilk
- ¼ cup (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 ml) hot water
Strawberry Components:
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- ½ cup (75 g) strawberry puree
- 12 fresh strawberries
Frosting and Coating Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- ¼ cup (60 ml) heavy cream or milk
- 1 teaspoon vanilla extract
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional)
Instructions
- Prepare the chocolate cupcake base by sifting dry ingredients together in a spacious mixing bowl, ensuring a lump-free mixture of flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Create a smooth liquid mixture by whisking buttermilk, vegetable oil, egg, and vanilla extract in a separate container until fully integrated.
- Gradually incorporate the liquid ingredients into the dry mixture, stirring gently to form a delicate batter. Pour hot water and mix until the consistency becomes thin and glossy.
- Distribute the batter evenly among cupcake liners in a preheated 350F (175C) oven, filling each approximately three-quarters full.
- Bake for 18-22 minutes, monitoring closely until a testing skewer emerges clean when inserted into the center of a cupcake.
- Allow cupcakes to cool completely on a wire rack while preparing the strawberry filling.
- Combine diced strawberries, sugar, and lemon juice in a saucepan, cooking over medium heat until the fruit breaks down and transforms into a thickened compote.
- Whip butter in a large mixing bowl until it becomes light and creamy, creating a smooth base for the frosting.
- Gradually fold powdered sugar into the whipped butter, alternating with strawberry puree and cream to develop a luscious, fluffy frosting.
- Melt chocolate chips with coconut oil in short microwave intervals, stirring until achieving a glossy, smooth texture.
- Carefully dip fresh strawberries into the melted chocolate, allowing excess to drip before placing on parchment paper to set.
- Carefully hollow out the center of each cooled cupcake using a specialized corer or sharp knife.
- Fill the cupcake centers with the prepared strawberry compote, ensuring an even distribution.
- Pipe or spread the strawberry-infused frosting generously over each filled cupcake.
- Crown each cupcake with a meticulously chocolate-dipped strawberry, creating an elegant and indulgent dessert presentation.
Notes
- Choose ripe, vibrant strawberries for the most intense flavor and best visual appeal in your cupcakes.
- Ensure all ingredients are at room temperature to create a smoother, more consistent batter that bakes evenly.
- Use high-quality cocoa powder for a rich, deep chocolate taste that elevates the entire dessert.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- When melting chocolate, stir frequently and use low heat to prevent burning and achieve a silky smooth texture.
- If buttermilk isn’t available, create a quick substitute by adding a tablespoon of white vinegar to regular milk and letting it sit for 5 minutes.
- To prevent soggy cupcakes, cool them completely before filling and frosting to maintain their structural integrity.
- Adjust the sugar in the strawberry filling based on the natural sweetness of your berries for perfect balance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 33 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg