Description
Succulent chocolate covered strawberry cupcakes combine rich chocolate cake with fresh strawberry frosting for an irresistible dessert. Sweet layers of flavor and elegant presentation make these cupcakes perfect for special celebrations.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (120 ml) buttermilk (or milk + ½ tsp vinegar)
- ½ cup (120 ml) hot water
- ¼ cup (60 ml) vegetable oil
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (150 g) fresh strawberries, diced
- 2 tbsps granulated sugar
- 1 tsp lemon juice
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- ½ cup (75 g) strawberry puree (blend fresh strawberries)
- ¼ cup (60 ml) heavy cream or milk
- 1 tsp vanilla extract
- 12 fresh strawberries
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 tsp coconut oil (optional, for a smoother coating)
Instructions
- Preheat Preparation: Elevate oven temperature to 350F (175C) and line a standard muffin tray with decorative paper cupcake liners.
- Dry Ingredient Fusion: Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl, ensuring uniform distribution of dry components.
- Liquid Element Incorporation: Vigorously whisk buttermilk, vegetable oil, egg, and vanilla extract in a separate container until the mixture achieves a harmonious blend.
- Batter Creation: Gently merge liquid mixture with dry ingredients, stirring to develop a silky-smooth consistency. Introduce hot water to transform the batter into a luxuriously fluid texture.
- Baking Process: Delicately portion batter into cupcake liners, filling each to approximately two-thirds capacity. Position the muffin tray in the preheated oven and bake for 18-22 minutes, verifying doneness by inserting a clean toothpick – which should emerge pristine and free of raw batter.
- Cooling Stage: Extract cupcakes from the oven and allow them to cool completely on a wire rack, preparing them for subsequent decoration or frosting application.
Notes
- Control Moisture: Use room temperature ingredients to ensure even mixing and prevent dense, dry cupcakes. Cold ingredients can create uneven texture and affect baking performance.
- Master Cocoa Technique: Sift cocoa powder thoroughly to eliminate lumps and ensure smooth, consistent chocolate flavor throughout the cupcake batter.
- Prevent Overbaking: Watch cupcakes closely during final minutes of baking. Remove from oven immediately when toothpick comes out clean to maintain moistness and prevent dry texture.
- Enhance Strawberry Flavor: Consider adding finely chopped fresh strawberries into batter or brushing cooled cupcakes with strawberry puree for intensified fruit essence before frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg