Description
Rich Strawberry Cupcakes with a moist chocolate base, creamy strawberry buttercream center, and silky chocolate ganache topping. Makes about 15 cupcakes. Prep time 40 minutes, bake time 20 to 22 minutes, total time about 3 hours including cooling.
Ingredients
1 cup all purpose flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, room temperature
1/2 cup hot coffee or hot water
6 ounces semi sweet chocolate, finely chopped
2/3 cup heavy cream for ganache
1/2 cup freeze dried strawberries
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
2 to 3 tablespoons heavy cream for frosting
1/2 teaspoon vanilla extract for frosting
Pinch of salt for frosting
Optional fresh strawberries or sprinkles for garnish
Instructions
1. Preheat oven to 350°F and line a 12 cup muffin pan. This recipe makes about 15 cupcakes.
2. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
3. In another bowl mix oil and sugar until smooth. Add egg and vanilla, then stir in buttermilk.
4. Combine wet and dry ingredients. Slowly stir in hot coffee or hot water until batter is smooth and thin.
5. Fill liners two thirds full and bake 20 to 22 minutes. Check with a toothpick for doneness.
6. Cool cupcakes completely before filling.
7. To make ganache heat heavy cream until just simmering, pour over chopped chocolate, let sit, then stir until smooth. Chill until thick but spreadable.
8. Pulse freeze dried strawberries into a fine powder.
9. Beat butter until creamy, then add confectioners’ sugar, strawberry powder, cream, vanilla, and salt. Beat until light and fluffy.
10. Cut a small cavity in each cooled cupcake. Fill with strawberry buttercream and replace tops.
11. Spread ganache over each cupcake and garnish as desired.
Notes
Cupcakes must cool completely before filling and topping.
Chilling cupcakes briefly makes coring easier.
Ganache should chill until thick but still spreadable.
Do not replace freeze dried strawberries with fresh or chewy dried strawberries.
Unfilled cupcakes freeze well up to 3 months.
Buttercream and ganache can be made ahead and refrigerated. Bring to room temperature and re whip if needed.
Buttermilk creates a moist texture. You can substitute with milk mixed with a little lemon juice if necessary.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg