Chocolate Strawberry Cupcakes

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Chocolate Strawberry Cupcakes

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. 

Chocolate Strawberry Cupcakes

 
 
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Ingredients
 

Cupcakes

  • 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

Strawberry Buttercream

  • 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.

Instructions
 

Cupcakes

Preheat oven to 350 and line 2 standard muffin pans with paper liners.
 
In a small bowl, mix cocoa powder and hot water until a thick paste forms. Set aside.
 
In a medium bowl, whisk together flour, baking soda, baking powder, & salt. Set aside.
 
Melt butter in a medium saucepan. Add sugar and stir until well combined.
 
Transfer the butter & sugar mixture to the bowl of a stand mixer. Beat on medium-high for 4-5 minutes or until mixture has cooled.
 
Add eggs one at a time and mixing well in between. Add vanilla and cocoa mixture, beat until well incorporated.
 
With the mixer on low, alternate adding flour mixture and sour cream in two batches. Mix until just combined.
 
Divide the batter evenly between the cupcake tins.
 
Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Strawberry Buttercream

Puree strawberries in a blender or food processor. Set aside.
 
In a large bowl, beat the butter with an electric mixer until fluffy. Add salt and powdered sugar and beat until well combined. Add cream and beat until fluffy. Add vanilla and 3-4 T of strawberry puree and beat until well combined.
 
Add more powdered sugar if you want a stiffer icing.
 
*Cupcake recipe adapted from Butterlust.  Strawberry Buttercream recipe from Fernanda Abarca.
 

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