Chocolate Strawberry Cupcakes

These Fruity, decadent, and flavourful Chocolate Strawberry Cupcakes contain many strawberry and chocolate flavours and make a perfect summer dessert.

About These Chocolate Strawberry Cupcakes

• These chocolate cupcakes are super fluffy and light, have a chocolate strawberry ganache core, and are topped with creamy buttercream.
• The cupcakes have an eggless recipe which requires a simple list of ingredients. This includes flour, cocoa powder, baking soda and powder, oil, butter, sugar, coffee, vinegar, and vanilla extract.
• The source of strawberry in these Cupcakes mainly comes from Freeze-Dried Strawberries Powder. This pure fruit ingredient is an excellent strawberry replacement. This product comes in the form of small pieces of dried strawberries or powder. I used the pieces in the chocolate ganache.
• I also used a small amount of LorAnn Strawberry Extract, which is optional but recommended because it enhances the flavour.
• Let's talk about the buttercream. I prefer using Freeze-Dried Strawberries powder for the buttercream, which makes smoother buttercream with no chunks.

How To Make These Cupcakes

Cupcakes;

• Sift all dry ingredients, including flour, cocoa powder, baking soda and powder, and salt and set them aside.
• Melt the butter and mix with oil and sugar. Mix well.
• Add the vinegar and vanilla extract and mix until the mixture is smooth. It may look a bit broken, but that is okay.
• Add the egg and mix well for 2-3 minutes.
• Start adding the sifted dry ingredients alternating with brewed coffee. Start and finish with dry ingredients. Do it in three passes. Do Not Overmix.
• Line the cupcake pan cavities with liners, divide the batter between twelve cavities and bake.
• Let them cool down completely before filling them with chocolate ganache.

Chocolate Strawberry Ganache

• The ganache comes together quickly, but remember that it should have the right consistency to pipe inside the cupcakes.
• Pour the heavy cream into a bowl and microwave it until it starts to simmer, then add the chocolate pieces and let it sit for a minute or so.
• Stir until the mixture is smooth and lump-free. If there are chunks of chocolate in the mixture, microwave it for 15 seconds and stir.
• Add the Freeze-Dried Strawberries pieces and stir.
• Let it sit on the counter until it becomes thicker and has the consistency of soft butter, which is perfect for piping inside the cupcakes.

Strawberry Buttercream

• Use the paddle attachment to beat the butter until pale in colour and light.
• Mix the meringue powder in half a cup of sifted powder sugar and add it to the butter.
• Add the remaining powdered sugar, and beat the buttercream for five minutes. This contributes to a smooth and creamy frosting.
• Mix well with the Freeze-Dried Strawberries Powder, heavy cream, vanilla, and strawberry extract.
• If the buttercream is too dry, add more cream; if it is too runny, add more powdered sugar.

Chocolate Strawberry Cupcakes Assembly

• Use a Cupcake Corer to make a long hole in the center of each cupcake.
• Pipe the Ganache into the center of each cupcake to fill it to the top.
• Use a Wilton M1 Piping Tip or any desired tip to frost the cupcakes with the strawberry frosting.
• Top them off with a half strawberry.

See the Related posts;

WHITE CUPCAKES/BLACKBERRY FROSTING,

MARGARITA CUPCAKES,

BISCOFF CUPCAKES

📖 Recipe