Chocolate Strawberry Cupcakes
User Reviews
5.0
12 reviews
Excellent
Chocolate Strawberry Cupcakes
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Make that sweet tooth smile with these deliciously addicting Chocolate Covered Strawberry Cupcakes. A rich chocolate cupcake with strawberry filling is frosted with light strawberry buttercream.
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Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
For the filling:
- 3/4 cup strawberry jam
For the strawberry buttercream
- 1 ½ cups freeze dried strawberries
- 1 cup salted butter room temperature
- 4 cups powdered sugar
- 1 teaspoons vanilla extract
- ¼ cup heavy cream plus more if needed for desired consistency
Instructions
Make the cupcakes:
- Prepare muffin tins with 24 paper liners. Preheat the oven to 350ºF.
- In a medium bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt. 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed strong hot coffee
- Fill the cupcake cups about ½ to ⅔ full and bake for about 18-21 minutes or until the center of the cupcake springs back when you touch it. Allow the cupcakes to cool on a cooling rack. While the cake is cooling, make the frosting.
Make the frosting:
- Place the freeze dried strawberries into a food processor and pulse until it makes a fine powder. 1 ½ cups freeze dried strawberries
- In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Make sure the butter is at room temperature, but not melted. Add in the powdered sugar, strawberry powder, vanilla and cream. 1 cup salted butter, 4 cups powdered sugar, 1 teaspoons vanilla extract, ¼ cup heavy cream
- Beat on low speed for 3-5 minutes, adding in another tablespoon of cream if the buttercream needs to be thinner for piping.
Assemble the cupcakes:
- Use a knife to cut a circle into the top center of the cupcake to create a pocket. Don’t go all the way to the bottom. Keep the hole about ¾” deep. Spoon a teaspoon of strawberry jam into the center to fill the cupcake, then place the cut piece of cake back on top to seal the cupcake. 3/4 cup strawberry jam
- Pipe the frosting onto the cupcakes in swirls. Garnish with strawberries and chocolate shavings or curls.
Notes
- The calories shown are based on the recipe making 24 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- Switch up the fruit with any other freeze-dried fruits you can find. Raspberry is also delicious!!
- Don't have coffee? Use hot water and 1 tablespoon espresso powder.
- If you don’t have buttermilk, make a substitution. Add a teaspoon of vinegar to a measuring cup and fill it the rest of the way with milk. This works best with a high fat milk such as whole milk or half and half.
- Storage: Store in an airtight container on the counter for up to 24 hours or refrigerate for up to 5 days. To freeze, store in an airtight container for up to 2 months. Thaw at room temperature before eating
- Refer to the article above for more tips and tricks.
Nutrition Information
Show Details
Serving
96g
Calories
400kcal
(20%)
Carbohydrates
67g
(22%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
38mg
(13%)
Sodium
271mg
(11%)
Potassium
300mg
(9%)
Fiber
3g
(12%)
Sugar
52g
(104%)
Vitamin A
309IU
(6%)
Vitamin C
182mg
(202%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 96g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 271mg | 11% |
| Potassium | 300mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 182mg | 202% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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