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Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes That Melt Your Heart

Indulge in Chocolate Strawberry Cupcakes that capture the essence of chocolate-covered strawberries in a delightful dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Brown sugar can enhance the flavor.
  • 1/2 cup Dutch-Processed Cocoa Powder Unsweetened cocoa powder can be used if needed.
  • 1 tsp Baking Soda Essential for rise.
  • 1 tsp Baking Powder Works with baking soda for lift.
  • 1/2 tsp Kosher Salt Can be replaced with table salt in a smaller amount.
  • 1 large Egg (room temperature) A flax egg works as a vegan substitute.
  • 1/2 cup Sour Cream (room temperature) Plain yogurt can be used.
  • 1/3 cup Vegetable Oil Melted coconut oil or butter can be alternatives.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 1 cup Coffee or Water (steaming hot) Coffee enhances the chocolate flavor.
Ganache Filling
  • 8 oz Semi-Sweet Chocolate (chopped) High-quality chocolate works best.
  • 1/2 cup Heavy Whipping Cream Non-dairy cream can be an alternative.
Strawberry Swiss Meringue Buttercream
  • 3 large Egg Whites Aquafaba (chickpea water) is a vegan option.
  • 1 cup Powdered Sugar Don’t skip it for the right texture.
  • 1/2 cup Unsalted Butter (room temperature) Vegan butter is a suitable substitute.
  • 1/4 cup Powdered Freeze-Dried Strawberries Fresh strawberries won’t have the same effect.
  • 3 large Fresh Strawberries For garnish, optional.

Equipment

  • Muffin tin
  • mixing bowls
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Whisk together the egg, sour cream, vegetable oil, and vanilla extract until smooth in a separate bowl.
  4. Fold the wet ingredients into the dry mixture until just combined, then add coffee or water to achieve a smooth batter.
  5. Spoon the batter into the muffin tin, filling each cup two-thirds full, and bake for 13-15 minutes.
  6. Heat heavy whipping cream until it simmers and pour it over chopped chocolate, stirring until smooth.
  7. Whisk egg whites and powdered sugar over simmering water until sugar dissolves, then whip until stiff peaks form.
  8. Fold in the butter and powdered strawberries to prepare the buttercream frosting.
  9. Remove centers of cooled cupcakes and fill with chocolate ganache.
  10. Pipe the strawberry buttercream on top of each cupcake.
  11. Garnish with fresh strawberries or chocolate-covered strawberries and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These cupcakes can be stored for up to 2 days at room temperature in an airtight container. For longer storage, refrigerate for up to an additional 2 days or freeze for up to 3 months.

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