Filled Chocolate Strawberry Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ Chocolate Cupcakes
01 -
1 cup (125g) all-purpose flour
02 -
½ cup (42g) unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon each: baking powder, salt
05 -
⅓ cup (80ml) vegetable oil
06 -
1 cup (200g) granulated sugar
07 -
1 large egg, room temperature
08 -
1 teaspoon vanilla extract
09 -
½ cup (120ml) each: buttermilk, hot coffee
→ Strawberry Buttercream
10 -
½ cup (12-13g) freeze-dried strawberries
11 -
½ cup (113g) unsalted butter, softened
12 -
2 cups (240g) powdered sugar
13 -
2 tablespoons heavy cream
14 -
½ teaspoon vanilla extract
→ Chocolate Ganache
15 -
6 ounces (170g) semi-sweet chocolate, chopped
16 -
⅔ cup (160ml) heavy cream
# Let's Cook!:
01 -
Mix dry ingredients. Combine wet ingredients separately. Add hot coffee, bake at 350°F for 20-22 minutes.
02 -
Pour hot cream over chocolate, let sit, then stir until smooth. Chill 30 minutes.
03 -
Process freeze-dried strawberries into powder. Beat with butter, sugar, cream, and vanilla.
04 -
Cut centers from cupcakes, fill with strawberry buttercream, replace tops. Cover with ganache.
# Recipe Notes:
01 -
Decadent chocolate cupcakes filled with strawberry buttercream and topped with chocolate ganache.