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.