Description
Deliciously soft chocolate cupcakes topped with pink strawberry cream and a chocolate-covered strawberry for a sweet treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1/4 cup strawberry puree
- 1/4 cup heavy cream
- Chocolate-covered strawberries (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk and hot water. Mix until smooth.
- Fill the cupcake liners approximately 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, beat the butter until creamy, then add powdered sugar and strawberry puree gradually. Add heavy cream until the desired consistency is reached.
- Frost the cooled cupcakes with the strawberry frosting and top each with a chocolate-covered strawberry.
Notes
Serve at room temperature for the best flavor. Store in a sealed container in a cool place, or refrigerate if warm. They stay good for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American