Chocolate Strawberry CupcakesDawn Mikesell
Chocolate Strawberry Cupcakes
Strawberries are red, cupcakes are brown. Here’s a nice surprise so you don’t feel down. Valentine’s Day is coming! Turn the lights low. Settle in with your better part. Now turn the lights back up to full and check out these cupcakes!
What husband or wife (or anybody for that matter) doesn’t like chocolate covered strawberries? We’ve captured the essence of everybody’s favorite Valentine’s Day treat and baked it – nay, injected it – into a delicious cupcake with a recipe that makes you want to kiss the boxed cake mix goodbye. It’s a hybrid made in heaven.
And the strawberry puree in the buttercream adds an honest strawberry flavor. The cupcake is made using whole soft white wheat flour, which provides a more dense and moist cupcake. No fluffy dryness here.
For all those who are wondering which chocolate we used to cover our strawberries, we used Peter’s Vanician. We also recommend Blommer’s Milkmaid because they both set up nice and crisp. Perfect for chocolate covered strawberries.
- ¾ cup dutch-process cocoa powder*
- ¾ cup hot water
- 3 cups soft white wheat flour*
- 1 tsp baking soda*
- 1 tsp baking powder*
- 1¼ tsp salt*
- 1½ cups butter
- 2¼ cups sugar*
- 4 eggs
- 4 tsp vanilla*
- 1 cup sour cream
- 1/2 cup whole strawberries
- 1 cup butter, softened
- 2 cups powdered sugar*
- 2 T heavy cream
- 1/2 tsp vanilla*
*These ingredients can be found in our store. Note: We do not carry soft white wheat flour, but we do carry the whole grain that you can grind in your WonderMill or we will grind it for you at a charge of $.40 more per pound.