Description
Indulgent chocolate covered strawberry cupcakes bring Italian bakery elegance to classic dessert lovers. Sweet strawberry buttercream and rich chocolate ganache create a luxurious symphony of flavors that will delight your senses.
Ingredients
Scale
Chocolate Cupcakes:
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (120 ml) buttermilk (or milk + ½ teaspoon vinegar)
- ¼ cup (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 ml) hot water
Strawberry Filling:
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Frosting:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- ¼ cup (60 ml) heavy cream or milk
- 1 teaspoon vanilla extract
- ½ cup (75 g) strawberry puree (blend fresh strawberries)
Chocolate-Covered Strawberries:
- 12 fresh strawberries
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for a smoother coating)
Instructions
- Warm the oven to 350F (175C) and arrange paper liners in a standard muffin tray.
- Sift dry components including flour, cocoa powder, sugar, baking powder, baking soda, and salt into a spacious mixing bowl.
- Whisk liquid ingredients – buttermilk, vegetable oil, egg, and vanilla extract – in a separate vessel until thoroughly blended.
- Pour liquid mixture into dry ingredients, stirring gently to create a smooth consistency. Incorporate hot water, which will create a surprisingly fluid batter.
- Carefully distribute batter among cupcake liners, filling each approximately two-thirds full.
- Transfer muffin tray to preheated oven and bake for 18-22 minutes, checking doneness by inserting a clean toothpick into cupcake center – it should emerge without raw batter.
- Remove cupcakes from oven and allow them to cool completely on a wire rack before proceeding with additional decoration or frosting.
Notes
- Ensure buttermilk is at room temperature for smoother batter consistency and even mixing.
- Use dark cocoa powder for richer, deeper chocolate flavor that complements strawberry filling.
- Customize gluten-free by substituting all-purpose flour with almond or gluten-free blend, maintaining same measurements.
- Prevent soggy cupcakes by allowing strawberry filling to cool completely before adding to prevent liquid seepage into cake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 335
- Sugar: 31 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg