Description
Decadent cupcakes filled with fresh strawberries and topped with strawberry buttercream and rich chocolate ganache.
Ingredients
- 1 cup all purpose flour (sifted)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup boiling water
- 1/2 cup fresh strawberries, chopped (for the filling)
- 2 tablespoons strawberry jam (for the filling)
- 1/2 cup unsalted butter, softened (for the buttercream)
- 2 cups powdered sugar, sifted (for the buttercream)
- 2-3 tablespoons strawberry puree (for the buttercream)
- 1-2 teaspoons heavy cream (for the buttercream)
- A pinch of salt (for the buttercream)
- 6 ounces semi-sweet chocolate, chopped (for the ganache)
- 1/2 cup heavy cream (for the ganache)
- 1 tablespoon unsalted butter (for the ganache)
Instructions
- Preheat your oven to 350°F and line a muffin pan with cupcake liners.
- Sift together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.
- In another large bowl, beat together 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth; add 2 large eggs and 1 teaspoon vanilla extract, and beat well.
- Stir in 1/2 cup sour cream and 1/2 cup milk (at room temperature) into the butter mixture.
- Slowly mix in the dry ingredients, then carefully whisk in 1/2 cup boiling water until the batter is well blended.
- Fold the batter into the cupcake liners, filling them about 2/3 full, and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
- For the filling, mix together 1/2 cup chopped fresh strawberries with 2 tablespoons strawberry jam. After the cupcakes have cooled, cut a small circle in the center and fill with the strawberry mixture.
- To make the strawberry buttercream, beat 1/2 cup unsalted butter (softened) with 2 cups sifted powdered sugar; add 2-3 tablespoons strawberry puree, 1-2 teaspoons heavy cream, and a pinch of salt until light and fluffy.
- For the chocolate ganache, place 6 ounces chopped semi-sweet chocolate in a bowl; heat 1/2 cup heavy cream until it just begins to simmer, then pour over the chocolate along with 1 tablespoon unsalted butter, stirring until smooth and shiny.
- Frost each cupcake generously with the strawberry buttercream and drizzle the chocolate ganache on top before serving.
Notes
Use room temperature ingredients for a smoother batter. Let cupcakes cool fully before filling or frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American