Chocolate Covered Strawberry Buttercream Cupcakes
Delightful cupcakes that combine rich chocolate, luscious strawberry filling, and creamy buttercream for a perfect treat.
Ingredients
For the Cupcakes
- 1.75 cups all-purpose flour Measured after sifting.
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Room temperature.
- 1 cup whole milk Room temperature.
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract Use high-quality.
- 1 cup boiling water To be added gradually.
For the Filling
- 1 cup strawberry puree Fresh or thawed frozen strawberries.
For the Buttercream
- 1 cup unsalted butter, softened Room temperature.
- 4 cups powdered sugar Sifted.
- 4 tablespoons heavy cream Adjust for consistency.
For the Ganache
- 4 tablespoons heavy cream To heat.
- 1 cup chocolate chips High quality for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with colorful liners.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well blended.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
- Gradually mix in the boiling water until the batter is smooth and silky.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before filling.
Filling & Frosting
- Fill the cooled cupcakes with strawberry puree.
- For the buttercream, beat the softened butter until creamy, then add powdered sugar and heavy cream until fluffy.
- Frost the filled cupcakes generously with the buttercream.
Ganache
- Heat heavy cream until simmering and pour it over chocolate chips.
- Stir until smooth and drizzle over the frosted cupcakes.
Notes
For flatter cupcake tops, lower the oven temperature slightly next time. Use a piping bag for easy and neat filling.