Filled Chocolate Strawberry Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1 cup all-purpose flour
02 -
½ teaspoon baking soda
03 -
¼ teaspoon salt
04 -
⅓ cup unsweetened cocoa powder
05 -
⅓ cup semisweet chocolate chips
06 -
1 teaspoon instant espresso powder
07 -
½ cup boiling water
08 -
½ cup sour cream or plain yogurt
09 -
½ cup vegetable or canola oil
10 -
2 large eggs
11 -
¾ cup granulated sugar
12 -
1 teaspoon vanilla extract
→ Filling
13 -
½ cup strawberry jam
→ Strawberry Frosting
14 -
¾ cup freeze dried strawberries
15 -
¾ cup unsalted butter, softened
16 -
3 cups powdered sugar
17 -
½ teaspoon vanilla extract
18 -
1 heaping tablespoon strawberry jam
19 -
2 tablespoons milk or puree from 5-8 fresh strawberries
→ Optional Garnishes
20 -
Sliced strawberries
21 -
Mini chocolate chips
22 -
Chocolate sprinkles
23 -
Chocolate ganache
24 -
Chocolate dipped strawberries
# Instructions:
01 -
Preheat oven to 325°F. Line 12-cup muffin tin with cupcake liners.
02 -
Whisk cocoa, chocolate chips, and espresso powder with boiling water until smooth. Add sour cream, oil, eggs, sugar, and vanilla. Mix in dry ingredients.
03 -
Fill cupcake liners ⅔-¾ full. Bake 18-22 minutes until toothpick comes out clean. Cool completely.
04 -
Process freeze-dried strawberries to powder. Beat butter, gradually add sugar, strawberry powder, vanilla, jam, and milk or strawberry puree.
05 -
Cut centers from cupcakes, fill with strawberry jam, replace tops. Pipe frosting and add garnishes as desired.
# Notes:
01 -
Don't use non-fat yogurt
02 -
Can use fresh strawberry puree in frosting
03 -
Garnish options are flexible