Chocolate Covered Strawberry Cupcakes
This moist chocolate cupcake base is topped with creamy strawberry-infused frosting and a sweet, vibrant strawberry garnish. Whether you're a chocolate lover or a strawberry fan, these cupcakes are sure to satisfy your sweet tooth with their irresistible combination of flavors.
Ingredients
For the cupcakes:
- 1 cup cake flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
For the frosting:
- 1 cup salted butter softened
- 5 cups powdered sugar
- 1/2 cup strawberry jam
- 2 tsp vanilla extract
For the filling:
- 1 cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the 1 cup cake flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, and 1 tsp salt. Set aside.1 cup cake flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1 tsp salt
- In a large bowl, beat the softened 1/2 cup salted butter and 1 cup granulated sugartogether until light and fluffy, about 3-4 minutes.1/2 cup salted butter , 1 cup granulated sugar
- Add the 2 eggs one at a time, beating well after each addition. Mix in the 1 tsp vanilla extract.2 eggs, 1 tsp vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the 3/4 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined.3/4 cup whole milk
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a large bowl, beat the softened 1 cup salted butter until smooth.1 cup salted butter
- Gradually add the 5 cups powdered sugar mixing on low speed until incorporated.5 cups powdered sugar
- Add the 1/2 cup strawberry jam and 2 tsp vanilla extract, then increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too thick, add a little more cream until you reach the desired consistency.1/2 cup strawberry jam, 2 tsp vanilla extract
- Once the cupcakes have cooled completely, use a small paring knife to cut out a small cone-shaped piece from the center of each cupcake.
- Scoop a bit of 1 cup strawberry jam into each cupcake.1 cup strawberry jam
- Generously frost each cupcake with the prepared chocolate frosting.
- Top each cupcake with a chocolate cover strawberry.