Chocolate Covered Strawberry Cupcakes
These cupcakes are special! The cupcake part of these is moist and rich in flavor, unlike any boxed mix on the market. The frosting is creamy and fruity with real strawberries. Complex flavors make this cupcake different and unique, similar to a chocolate-covered strawberry.
Ingredients
Cupcakes
Dry Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4th cup cocoa powder (special dark is the best)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
Wet Ingredients
1/2 cup heavy cream
1/2 milk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup hot coffee
Frosting
8 oz cream cheese, softened
1/2 cup salted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1.2 oz bag of freeze-dried strawberries (such as this bag from Amazon or Trader Joe’s carries them also)
Toppings
Spinkles
Fresh strawberries, sliced for topping
Instructions
- Preheat oven to 350 degrees.
- Spray cupcake pan with non-stick spray or line with cupcake liners.
- Whisk all the dry ingredients together in a large bowl.
- In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee.
- Slowly add wet ingredients to dry ingredients. Once incorporated, add a cup of hot coffee and mix everything until there are no pockets of dry flour left. The batter will be very thin.
- Pour batter into cupcake pan until evenly distributed.
- Bake for 20 mins for regular muffins, 15 mins for mini-muffins. Check that a toothpick comes out clean before removing.
- For the freeze-dried strawberries: Blend strawberries in a blender until fine powder forms.
- Once the cupcakes are cool, whip the frosting ingredients until smooth and light.
- Spoon frosting into piping bag with tip; such as with this set.
- Shake sprinkles on while frosting is still wet but save sliced strawberries for right before serving as they will get wilty after about 4 hours.
- Enjoy!