Description
Sinful chocolate covered strawberry cupcakes blend rich cocoa with fresh berries for an irresistible dessert. Luscious frosting and chocolate drizzle complete this indulgent treat that will delight your senses.
Ingredients
Scale
- 1 large egg
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 cup (150 g) fresh strawberries, diced
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 cup (225 g) unsalted butter, softened
- 1 cup (360 g) powdered sugar, sifted
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (75 g) strawberry puree
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) hot water
- ½ cup (60 ml) vegetable oil
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsps granulated sugar
- ¼ cup (60 ml) heavy cream or milk
- ¼ cup (60 ml) vegetable oil
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp coconut oil (optional)
- 12 fresh strawberries
Instructions
- Dry Ingredient Preparation: Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt in a spacious mixing bowl, ensuring a uniform, lump-free mixture.
- Liquid Mixture Creation: Whisk buttermilk, vegetable oil, egg, and vanilla extract in a separate container until completely integrated and smooth.
- Batter Formation: Gradually blend liquid ingredients into dry mixture, introducing hot water to create a thin, glossy batter. Transfer batter to cupcake liners, filling each about three-quarters full.
- Baking Process: Place cupcakes in a preheated 350F (175C) oven, baking for 18-22 minutes until a testing skewer comes out clean. Cool completely on a wire rack.
- Strawberry Compote Development: Simmer diced strawberries, sugar, and lemon juice in a saucepan over medium heat, reducing to a thick, rich compote.
- Frosting Construction: Whip butter until creamy, gradually incorporating powdered sugar, strawberry puree, and cream to create a light, fluffy strawberry-infused frosting.
- Chocolate Coating Technique: Melt chocolate chips with coconut oil in short microwave bursts, stirring until achieving a glossy consistency. Dip fresh strawberries, allowing excess to drip before setting on parchment paper.
- Cupcake Assembly: Carefully hollow out cooled cupcake centers, fill with strawberry compote, pipe strawberry frosting generously, and crown each with a chocolate-dipped strawberry for an elegant finish.
Notes
- Control Moisture Carefully: Ensure strawberry compote isn’t too watery to prevent soggy cupcake centers; drain excess liquid before filling.
- Chocolate Dipping Technique: Maintain chocolate coating temperature around 90-91°F for perfect glossy shell and smooth strawberry coverage.
- Temperature Precision: Allow cupcakes to cool completely before filling and frosting to prevent structural collapse and maintain ideal texture.
- Flavor Balancing: Balance strawberry’s tartness with additional sugar if needed, tasting compote during cooking to adjust sweetness levels.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 350
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg