Chocolate Cupcakes with Strawberry Filling
These cupcakes are almost life a chocolate covered strawberry!
Prep time:
Cook time:
Serves: 12
Calories per serving: 342
Ingredients:
Cook time:
Serves: 12
Calories per serving: 342
1 1/4 cups all-purpose flour
1/2 cup heavy whipping cream
GANACHE:
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 tablespoon heavy whipping cream
1 cup confectioners' sugar
1/4 cup unsalted butter, softened
1/2 cup freeze-dried strawberries
1/2 cup semisweet chocolate chips
STRAWBERRY FILLING:
1 teaspoon vanilla extract
1/4 cup canola oil
1 large egg, room temperature
1/2 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup baking cocoa
1 1/4 cups sugar
2/3 cup hot brewed coffee
3 fresh strawberries, optional
Directions:
Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.
In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.
Source: tasteofhome.com
In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth. Add to flour mixture. Drizzle in hot coffee, beating until smooth.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place freeze-dried strawberries in a food processor; process until a fine powder. In a large bowl, beat butter until creamy. Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth. Cut a small hole in the corner of a pastry bag; insert a very small tip. Fill with strawberry filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth. Dip tops of cupcakes in ganache, let stand until set. If desired, garnish tops with slices of fresh strawberries.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.