February 5, 2011

chocolate covered strawberry cupcakes

Chocolate covered strawberries are awesome. Take something perfectly delicious and healthy, then dip it in chocolate. Win. I figured it would be totally epic turned into cupcakes.



In honor of Valentine's Day, I made strawberry cupcakes with chocolate buttercream frosting.

I used to think Valentine's Day was really dumb.



But last Valentine's Day, M gave me a dozen roses. Let's be honest here, I like anything involving getting a dozen roses... so I am all about us celebrating the love holiday again this year. I feel like I'm betraying the stoic side of me. But the flower-loving side of me wins every time.



These cupcakes are so moist and flavorful. The buttercream tastes like eating chocolate fudge.



They are simple to make, a basic wet/dry ingredient situation.

I am really descriptive, huh?



The strawberries are added in last and make the batter taste so fresh.

I used frozen berries because it's all I had. This gave me some problems though. A little too much water in the batter resulted in a very sticky cupcake top. There is no other way to describe it. But I did learn: use fresh, dry berries.



While they are baking, whip up the best, most thick and fudgy chocolate buttercream ever.

These are perfect for Valentine's Day. Beautiful, moist, cupcakes with thick chocolate frosting.

Here's the recipe!



Chocolate Covered Strawberry Cupcakes


print this recipe


For the cupcakes:
2 1/4 cups all-purpose flour
1/2 cup cake flour (conversion: 1/2 cup flour, 1 tablespoon cornstarch)
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2 1/2 cups finely chopped fresh strawberries

To make the cupcakes, preheat the oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.

In the bowl of an electric mixer, combine the butter, sugar and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.

Divide the batter between the paper liners, filling each about 3/4-full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.


Source: Annie's Eats

Chocolate Buttercream


1 cup (8 ounces) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooled

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.


Source: Brown Eyed Baker

11 comments:

  1. a dozen roses or just flowers can win me over, hands down. hehehe. :)

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  2. mmm they look amazing! i love fruit inside of anything and also i cannot wait for your post on valentine's day! p.s. i'm thinking of eating this for breakfast... then maybe at midnight with chocolate milk???! is that crazy or what?! :D ellen

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  3. Those fudgey frostings are the business. And I want one on that cute little plate, too!

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  4. Oh lord I love these! Chocolate covered strawberries are divine in their simplicity...but let's be real. Everything tastes better in cupcake form.

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  5. Thanks guys :)

    Erin - AGREED. It's awesome because you're eating a cupcake and fudge at the same time.

    Ellen - you are too cute. I adore it every time I get one of your comments. I wish I could mail these to you in a package to eat one every hour of the day.

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  6. Oh, goodness they look yummy. I think being a fan of Valentine's Day involves the right person to be in love with and love you back...of course a dozen roses doesn't hurt:)

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  7. Thanks Deanna, I totally agree! I am one blessed girl to have Michael in my life.

    Hope all of you have a sweetheart to celebrate with this year :)

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  8. How is the nutrition? Fat, sugar, carbs?

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    Replies
    1. I think you might be the same person I just answered on facebook... but if not I want to make sure to respond to you! I actually don't know the nutrition... this isn't one of my "low calorie" recipes. If you're looking for another low calorie cupcake try my Raspberry Swirl Angel Food Cupcakes-

      http://www.jennalaughs.com/2011/01/raspberry-swirl-angel-food-cupcakes.html

      Hope that helps!

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