Chocolate Covered Strawberry Cupcakes

hocolate Covered Strawberry Cupcakes

Makes 12 large cupcakes

Ingredients:

Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp instant espresso powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup hot water
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla paste

Strawberry Buttercream

• 1 cup unsalted butter (room temperature)
• 5 cups powdered sugar
• 2 strawberries (chopped)
• Pinch of salt
• 3 tbsp heavy cream

Chocolate Covered Strawberries:

• 12 Strawberries
• 1 pack of Ghirardelli chocolate wafers

Instructions:

Chocolate Cupcakes:

1. Preheat your oven to 350°F

2. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt, espresso powder, and cocoa powder. Once combined, set the mixture aside.

3. In a small bowl, combine the egg, vegetable oil, buttermilk, and vanilla paste. Pour the wet ingredients into the dry ingredients and fold them together until just combined. Then, add in the hot water and mix until the batter is smooth.

4. Pour the batter into cupcake-lined baking tins and bake at 350°F for 25 minutes, or until a toothpick inserted into a cupcake comes out clean with just a few crumbs.

5. Let the cupcakes cool

Strawberry Buttercream:

1. In a stand mixer, using the paddle attachment, beat the butter on medium to high speed for about 2 to 3 minutes until creamy.

2. Gradually add the powdered sugar, heavy cream, and vanilla. Mix on low speed for 30 seconds, then increase to high speed for 2 minutes. While the mixer is running, add the chopped strawberries.

3. Once everything is fully incorporated, your frosting is ready to use.

To Assemble:

Note: If you’re not confident with piping like me, you can use a cookie or ice cream scoop to frost the cupcakes.

1. Using a cookie or ice cream scoop, place a generous amount of frosting onto each cupcake. After frosting, use a spoon to create a small divot in the center of the frosting to hold the chocolate-covered strawberries.

2. Carefully place a chocolate-covered strawberry into the divot on each cupcake.

Enjoy!

Tip: Use a clean spoon each time to make it easier to create the divot. Having a deli cup filled with warm water to clean the spoon can help maintain neatness.