Chocolate-Strawberry Cupcakes Recipe

Chocolate-Strawberry Cupcakes

• Level: Intermediate
• Yield: 12 cupcakes
• Total Time: 2 hr
• Active Time: 1 hr

Nutritional Analysis Per Serving (Serving Size: 1 of 12)

• Calories: 550
• Total Fat: 33 g
• Saturated Fat: 12 g
• Carbohydrates: 65 g
• Dietary Fiber: 3 g
• Sugar: 52 g
• Protein: 4 g
• Cholesterol: 49 mg
• Sodium: 199 mg

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 3/4 cup whole milk
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup strawberry preserves or jelly
• 1 teaspoon fresh lemon juice

For the Strawberries and Frosting:

• 6 ounces semisweet chocolate, finely chopped
• 12 medium strawberries
• 2 ounces white chocolate, finely chopped
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 2 pinches salt
• 2 cups confectioners' sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons whole milk

Instructions:

Prepare the Cupcakes: Set the oven to 350 degrees F. Place cupcake liners in a 12-cup muffin tin. In a medium bowl, whisk together the flour, salt, and baking soda. In a large bowl, mix the cocoa powder and espresso powder. Warm the milk in a small saucepan over medium heat until hot but not boiling; pour it over the cocoa mixture and whisk until smooth. Allow to cool for a few minutes, then stir in the granulated sugar until dissolved. Add the vegetable oil, egg, and vanilla, then mix in the flour mixture until just combined.

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake until the tops bounce back when lightly touched, about 20 minutes. While the cupcakes are still warm, mix the strawberry preserves and lemon juice together and brush over the tops. Let the cupcakes cool completely on a wire rack.

Make the Chocolate-Dipped Strawberries: Microwave 4 ounces of semisweet chocolate in a bowl in 30-second intervals, stirring each time, until fully melted. Dip each strawberry into the melted chocolate and place on a plate. Allow the chocolate to set for 20 to 30 minutes.

Make the Frosting: Melt the white chocolate and the remaining 2 ounces of semisweet chocolate in separate bowls using the microwave in 30-second intervals, stirring until smooth. Let the melted chocolates cool. In a mixing bowl, beat 6 tablespoons of butter and a pinch of salt on medium-high speed until creamy. Add the melted white chocolate and beat until smooth. Gradually mix in 1 cup of confectioners' sugar, beating for 3 minutes until fluffy. Stir in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat the process with the melted semisweet chocolate to make a second batch of frosting.

Assemble: Fill a piping bag fitted with a large round tip with the white chocolate frosting on one side and the semisweet chocolate frosting on the other, so the two frostings are side by side. Pipe a swirl of frosting onto each cupcake. Place a chocolate-dipped strawberry on top of each cupcake.

Photograph by Ryan Dausch