Chocolate Covered Strawberry Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and use a second pan or batches for about 15 cupcakes in total.
2. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt.
3. In another bowl, whisk the oil, sugar, egg, vanilla and buttermilk until combined. Pour into the dry ingredients, add the hot coffee or water, and whisk until smooth. The batter will be thin.
4. Fill the liners two-thirds full. Bake for 20–22 minutes, until a toothpick inserted in the centre comes out clean.
5. Cool in the pan for 10 minutes, then move to a wire rack until completely cool. If the tops are very sticky, chill them for 20–30 minutes before filling.
6. Put the finely chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it gently simmers, without boiling hard. Pour over the chocolate, let stand 2–3 minutes, then stir slowly with a metal spoon or silicone spatula until smooth. Chill for at least 30 minutes until thick.
7. Blend the freeze-dried strawberries into a powder, about ¼ cup. Set aside.
8. Beat the butter on medium-high speed until creamy, about 2 minutes. Add the sifted icing sugar, strawberry powder, cream and vanilla. Beat on low for 30 seconds, then on high for 2 minutes. Add a pinch of salt if too sweet.
9. Cut a cone-shaped piece from the centre of each cooled cupcake, about 1 inch deep. Fill each hole with 1–2 teaspoons of strawberry buttercream.
10. Slice the point off the removed cone, then press the round piece back over the filling.
11. Spread a thick layer of the thickened ganache over each cupcake.
12. Decorate with fresh strawberry slices or sprinkles if you like. Serve straight away, or store covered for up to 1 day. Leftovers keep covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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