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CHOCOLATE COVERED STRAWBERRY CUPCAKES

CHOCOLATE COVERED STRAWBERRY CUPCAKES



Serves: 16-18 cupcakes
Prep time: 45 mins
Cook time: 18 mins
Total time: 1 hour 3 mins

Moist chocolate cupcakes topped with a strawberry buttercream frosting and chocolate covered strawberries! These Chocolate Covered Strawberry Cupcakes are the ultimate Valentine's Day dessert.

INGREDIENTS
Chocolate Cupcakes

  • 1 cup all-purpose flour (spooned & leveled)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • ¼ cup sour cream

Strawberry Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 and ½ cups confectioners sugar (aka powdered sugar)
  • 1 tablespoon heavy cream
  • ½ cup strawberry jam
  • 1 teaspoon vanilla extract
  • Optional: A few drops of red food coloring

Chocolate Covered Strawberries

  • 16 medium sized strawberries
  • 4 ounces semisweet chocolate, chopped


INSTRUCTIONS
To make the chocolate cupcakes:

  1. Preheat oven to 350°F. Line two 12-count muffins pans with 16 cupcake liners and set aside.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Mix in the eggs and vanilla extract one at a time, making sure to mix well after each addition.
  5. Add in the milk and sour cream and mix until fully combined.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Scoop the batter into the prepared cupcake liners only filling them a little over halfway full. You should end up with about 16-18 cupcakes.
  8. Bake at 350°F for 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  9. Remove from the oven and allow to cool in the pan for a couple minutes. Remove from the pan to a wire rack to finish cooling.

To make the strawberry frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined.
  2. Add the strawberry jam, vanilla, and red food coloring (if using) and mix until fully combined.
  3. Transfer to the refrigerator until you're ready to frost the cupcakes. If the frosting is a little too soft, you can refrigerate it a little longer so that it's easier to pipe.

To make the chocolate covered strawberries:

  1. Line a large baking sheet with parchment paper and set aside.
  2. Add the chocolate to a microwave safe bowl and microwave in 20 second increments, stirring well after each increment, until melted and smooth.
  3. Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet.
  4. Transfer to the refrigerator until the chocolate has hardened.

To assemble:

  1. Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.


NOTES
Cupcakes may be stored in an airtight container in the refrigerator for up to 3 days


source:http://www.livewellbakeoften.com