Chocolate Covered Strawberry Cupcakes
Healthy recipes offer you Chocolate Covered Strawberry Cupcakes, we hope you like it
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Servings: 16
Ingredients
- 2 OZ. (56G) UNSWEETENED CHOCOLATE, CHOPPED
- 1 CUP (130G) ALL-PURPOSE FLOUR (SPOONED INTO MEASURING CUP AND LEVELED)
- 1/4 CUP (21G) UNSWEETENED COCOA POWDER (SPOONED INTO MEASURING CUP AND LEVELED)
- 1/2 TSP BAKING SODA
- 1/4 TSP SALT
- 1 CUP (200G) GRANULATED SUGAR
- 1/4 CUP (56G) UNSALTED BUTTER, SOFTENED
- 1 LARGE EGG
- 1 LARGE EGG YOLK
- 1 1/2 TSP VANILLA EXTRACT
- 1/2 CUP (120G) SOUR CREAM
- 1/2 CUP (120ML) BOILING WATER
- STRAWBERRY BUTTERCREAM FROSTING
- 1 CUP (17G) FREEZE DRIED STRAWBERRIES
- 1 CUP (230G) FRESH STRAWBERRY PUREE (FROM STRAWBERRIES BLENDED IN A FOOD PROCESSOR)
- 3/4 CUP (170G) UNSALTED BUTTER NEARLY AT ROOM TEMPERATURE
- 3 1/4 CUPS (390G) POWDERED SUGAR
- 1 TSP FRESH LEMON JUICE
- 1/4 TSP VANILLA EXTRACT
- FEW DROPS RED FOOD COLORING (OPTIONAL)
- CHOCOLATE COVERED STRAWBERRIES
- 12 SMALL FRESH STRAWBERRIES
- 4 OZ. (113G) SEMI-SWEET CHOCOLATE
Instructions
- FOR THE CUPCAKES
- PREHEAT OVEN TO 350 DEGREES. LINE A 12-CUP MUFFIN TIN WITH CUPCAKE LINERS. MELT CHOCOLATE IN A MICROWAVE SAFE BOWL ON 50% POWER IN 20 SECOND INTERVALS, STIRRING BETWEEN INTERVALS UNTIL MELTED AND SMOOTH, SET ASIDE TO COOL SLIGHTLY.
- IN A MIXING BOWL WHISK TOGETHER FLOUR, COCOA POWDER, BAKING SODA AND SALT FOR 20 SECONDS, SET ASIDE.
- IN A LARGE MIXING BOWL USING AN ELECTRIC HAND MIXER MIX TOGETHER SUGAR AND BUTTER UNTIL COMBINED (IT WON’T COME TOGETHER ENTIRELY BUT MIX UNTIL LUMPS OF BUTTER ARE CREAMED).
- MIX IN EGG, EGG YOLK AND VANILLA EXTRACT. MIX IN MELTED CHOCOLATE THEN MIX IN SOUR CREAM.
- ADD HALF OF THE FLOUR MIXTURE AND MIX ON LOW SPEED UNTIL COMBINED THEN ADD REMAINING HALF AND MIX UNTIL COMBINED.
- ADD ABOUT 1/5 OF THE BOILING WATER AT A TIME, MIXING UNTIL COMBINED AFTER EACH ADDITION. ONCE WATER HAS ALL BEEN BLENDED MIX BATTER ON MEDIUM-LOW SPEED FOR 1 MINUTE.
- DIVIDE BATTER AMONG PREPARED MUFFIN CUPS, FILLING EACH ABOUT 3/4 FULL. BAKE IN PREHEATED OVEN UNTIL SET AND TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN, ABOUT 17 – 20 MINUTES.
- REMOVE FROM OVEN, TRANSFER TO A WIRE RACK AND COOL 10 MINUTES, THEN TRANSFER TO AN AIRTIGHT CONTAINER (ONE THAT DOESN’T TOUCH TOPS. I LIKE TO DO THIS TO SEAL IN MOISTURE) AND ALLOW TO COOL COMPLETELY BEFORE FROSTING.
- ONCE COOL FROST WITH STRAWBERRY BUTTERCREAM FROSTING AND TOP WITH A CHOCOLATE COVERED STRAWBERRY. STORE IN AN AIRTIGHT CONTAINER IN REFRIGERATOR (FOR BEST RESULTS SERVE WITHIN THE DAY AT ROOM TEMPERATURE).
- FOR THE STRAWBERRY FROSTING
- PLACE FREEZE DRIED STRAWBERRIES IN A SMALL RESEALABLE BAG, SEAL BAG AND CRUSH STRAWBERRIES TO A FINE POWDER WITH A ROLLING PIN. SIFT THROUGH A FINE MESH SIEVE INTO A BOWL TO REMOVE SEEDS, SET ASIDE.
- STRAIN STRAWBERRY PUREE THROUGH A FINE MESH SIEVE AND MEASURE OUT 3/4 CUP, THEN POUR INTO A SMALL SAUCEPAN SET OVER MEDIUM-LOW HEAT.
- SIMMER PUREE, STIRRING OCCASIONALLY UNTIL REDUCED BY ABOUT TWO THIRDS TO A 1/4 CUP, ABOUT 10 – 14 MINUTES (MEASURE AND IF IT ISN’T QUITE 1/4 CUP THEN RETURN AND CONTINUE TO SIMMER, IF IT’S NOT REDUCED TO CORRECT AMOUNT IT WILL MAKE THE FROSTING RUNNY).
- POUR REDUCED PUREE INTO A SMALL BOWL, THEN FREEZE OR REFRIGERATE, STIRRING OCCASIONALLY UNTIL FULLY COOLED.
- IN THE BOWL OF AN ELECTRIC STAND MIXER FITTED WITH THE PADDLE ATTACHMENT, WHIP BUTTER UNTIL PALE AND FLUFFY.
- MIX IN POWDERED SUGAR, REDUCED STRAWBERRY PUREE, FREEZE DRIED STRAWBERRY POWDER, LEMON JUICE, AND VANILLA AND CONTINUE TO MIX UNTIL FROSTING IS PALE AND FLUFFY. TINT WITH COLOR IF DESIRED.
- FOR THE CHOCOLATE COVERED STRAWBERRIES
- MELT CHOCOLATE IN A SMALL MICROWAVE SAFE BOWL ON 50% POWER IN 30 SECOND INCREMENTS, STIRRING BETWEEN INTERVALS, UNTIL MELTED AND SMOOTH.
- DIP STRAWBERRIES IN CHOCOLATE, LET EXCESS RUN OFF THEN TRANSFER ONE TO EACH CUPCAKE.