This recipe has been in the works for the past year. After trial and error (…and procrastinating) we were able to create the perfect flavor combination for this idea. Think of it as an inverted chocolate-covered strawberry – rich chocolate cupcakes filled with strawberry preserves, finished with strawberry-vanilla buttercream, dark chocolate syrup drizzle, and dark chocolate dehydrated strawberries: Chocolate Covered Strawberry Cupcakes
It’s as delicious as it sounds, and I can’t wait for you to try it. It’s the perfect mix of creamy, crunchy, and fruity goodness!
- Our Dark Chocolate Cupcake
Be sure to comment below or tag us on social media if you’ve tried this recipe!
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From the TREAT$ kitchen
Dark Chocolate Covered Strawberry Cupcakes
Yield
Makes 12 cupcakes.
Ingredients
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer (hand or stand)
- Saucepan
- Cupcake corer or small knife
- Piping bag & tip (or ziploc bag trick )
Instructions
- Make the strawberry filling:
- Add 2 cups fresh strawberries, ¼ cup granulated sugar, 1 tablespoon lemon juice, and Pinch of salt to a saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and the mixture thickens and coats a spoon, about 15–20 minutes. Lightly mash for a chunky texture.
- Remove from heat and let cool completely. Set aside about ¼ cup for filling; reserve the rest for the frosting.
- Make the chocolate cupcakes:
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- In a large bowl, whisk together ¾ cup all-purpose flour, ½ cup Hershey’s Special Dark Cocoa Powder, ¾ cup granulated sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Add 1 large egg, ⅓ cup vegetable oil, ½ cup buttermilk, vanilla, and ½ cup hot coffee. Whisk until smooth — the batter will be thin.
- Divide batter evenly among liners, filling about ⅔ full. Bake for 16–18 minutes, or until a toothpick inserted comes out clean.
- Cool completely before filling.
- Using a cupcake corer or small knife, remove the center of each cupcake. Spoon about 1–1½ teaspoons of strawberry filling into each hole. Replace a small piece of cupcake on top if needed.
- Make the strawberry buttercream:
- Beat 1 cup (2 sticks) unsalted butter on medium speed until creamy. Gradually add 3–4 cups powdered sugar, mixing well.
- Beat in strawberry preserves 1 tablespoon at a time until desired flavor and color are reached. Add vanilla and Pinch of salt. Beat until light and fluffy.
- If frosting is too thick, add a splash of heavy cream or milk. If too soft, add more powdered sugar. 3 cups of powdered sugar worked perfectly for us.
- Pipe or spread frosting onto filled cupcakes. Drizzle the dark chocolate syrup on top. Place one dark chocolate–covered dried strawberries on top at an angle to form a heart.
Notes
- Best at room temperature.
- Store refrigerated for up to 3 days; bring to room temp before serving.
- Flavor deepens after a few hours as everything settles together.
Variations
Make this recipe into 2-tier 9-inch cake by adding the filling to the middle layer and frost with the cake entirely with the buttercream.
You can use any chocolate syrup you want but the Torani dark chocolate one goes perfectly with the cupcake’s flavors.
TREAT$ by Emoni · treatsbyemoni.com
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