Ah, the timeless allure of chocolate-covered strawberries—it’s like a love letter in dessert form. Imagine that decadent duo transformed into a cupcake that’s as perfect for a quiet evening as it is for a festive gathering. It’s the kind of treat that compels you to sneak one more taste, even when you think you’ve had enough.
Steps
- Prepare the Cupcakes: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Whisk together the dry ingredients in one bowl, and mix the wet ingredients in another. Combine the two mixtures and add hot coffee or water, then pour the batter into the liners, filling them 2/3 full. Bake for 20-22 minutes, then let them cool completely.
- Make the Chocolate Ganache: Chop semi-sweet chocolate and place it in a heatproof bowl. Heat heavy cream until it simmers, then pour it over the chocolate. Let it sit for a few minutes to soften, then stir until smooth. Chill the ganache in the refrigerator for about 30 minutes to thicken.
- Prepare the Strawberry Buttercream Filling: Grind freeze-dried strawberries into a powder using a blender or food processor. Beat softened butter until creamy, then add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Mix until smooth and adjust the sweetness with a pinch of salt if needed.
- Fill the Cupcakes: Cut a small circle in the center of each cooled cupcake to create a pocket. Fill the pocket with strawberry buttercream using a spoon or piping bag, then replace the top piece of cupcake.
- Top with Ganache: Spread the thickened ganache over the top of each cupcake using a knife or spatula. Ensure the ganache forms a thick, fudge-like layer on top.
- Garnish and Serve: Optionally, garnish with sliced strawberries or sprinkles. Serve the cupcakes immediately or store them covered at room temperature or in the refrigerator until needed.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/2 cup (120ml) hot coffee or water
- 6 ounces (170g) semi-sweet chocolate, chopped
- 2/3 cup (160ml) heavy cream
- 1/2 cup (about 12–13g) freeze-dried strawberries
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar, sifted
- 2 tablespoons (30ml) heavy cream
- 1/2 teaspoon vanilla extract
- Salt, to taste
- Sliced fresh strawberries or sprinkles
FAQ
- Can I make these cupcakes without a mixer?
- Yes, you can make the chocolate cupcakes without a mixer by using a sturdy whisk to combine the ingredients. However, for the strawberry buttercream filling, it’s recommended to use a handheld or stand mixer to achieve the right consistency.
- What type of chocolate should I use for the ganache?
- It’s best to use real, quality chocolate such as the 4-ounce baking bars found in the grocery store baking aisle, like Ghirardelli or Baker’s brands. While you can use chocolate chips, the ganache may not be as smooth due to the stabilizers in the chips.
- How do I make sure the cupcakes don’t spill over the sides?
- To prevent the cupcakes from spilling over, fill the liners only about two-thirds full. This recipe yields about 15 cupcakes, so you may need two muffin pans or bake them in batches.
- Can I substitute sour cream for buttermilk in this recipe?
- While you can use sour cream instead of buttermilk, it may alter the texture and flavor. The cupcakes made with buttermilk have a more robust chocolate taste but can be softer and stickier, making them a bit more challenging to cut and fill.
- How do I store leftover cupcakes?
- Store leftover cupcakes in a covered container in the refrigerator for up to five days. For best results, use a cupcake carrier for easy storage and transportation.
Tips
- Use Freeze-Dried Strawberries: Opt for freeze-dried strawberries rather than dried ones for the buttercream filling, as they grind into a fine powder that provides authentic strawberry flavor without added moisture.
- Chill Cupcakes Before Filling: Refrigerate the cooled cupcakes for 20-30 minutes before carving out the centers. This makes them firmer and easier to handle when adding the buttercream filling.
- Quality Chocolate for Ganache: Use real, high-quality chocolate bars instead of chocolate chips for the ganache. This ensures a smoother consistency, as chocolate chips contain stabilizers that can affect texture.
- Hot Liquid Enhances Cocoa Flavor: Incorporate hot coffee or water into the cupcake batter to enhance the cocoa flavor. This process helps the cocoa powder bloom, resulting in a richer chocolate taste without leaving a coffee flavor.
Equipment
- Food Processor or Blender – For grinding freeze-dried strawberries into a powder.
- Electric Mixer (Handheld or Stand) – For making the strawberry buttercream filling.
- Muffin Pan – To bake the cupcakes.
- Cupcake Liners – To line the muffin pan.
- Sifter/Sieve – For sifting confectioners’ sugar.
- Piping Bag – For filling cupcakes with strawberry buttercream.
- Wilton #12 Round Piping Tip – For precise filling of the cupcakes.
- Small Icing Spatula – For spreading the chocolate ganache.
- Cupcake Carrier – For storing and transporting the decorated cupcakes.
