Hi friends! We’re halfway through the week so I figured the best way to get over the midweek hump is to share a delicious cupcake recipe. These would be perfect for Valentine’s Day next week with the pink frosting 🙂
Who else loves a good chocolate covered strawberry?? I can’t possibly be the only one with their hand in the air and waving it around like I just don’t care. Now if you’re like me somehow the chocolate on the strawberry cracks when I bite into it. Then I’m left with broken chocolate
in my hand on the plate.
This is where these cupcakes come in! The cupcakes are incredibly easy to make from scratch. The moist chocolate cupcake’s flavor goes perfectly with the strawberry buttercream. To get the strawberry flavor, I used frozen strawberries to get a really fresh flavor to it even though berries aren’t currently in season. Nothing fake is in these bad boys! These are perfect for Valentine’s Day next week or just anytime because who doesn’t love cupcakes?
Make a btach and bring them to your office to show some love to coworkers. I brought some of these into work and everyone loved them! Or keep them for yourself and hide them from everyone, no shame in that!
Recipe adopted from the peanut butter truffle cupcake recipe in the Taste of Home Baking book.
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 2% milk (if you don’t drink 2% then whatever you have should be okay)
1/2 cup strong brewed coffee
Preheat oven to 350 degrees.
Cream the butter and sugar together in a large bowl. Add the eggs one at a time and beat well after each addition before mixing in vanilla.
Combine the flour, cocoa powder, baking soda and salt. Gradually add to the butter mixture. Alternate adding dry ingredients with milk and coffee. Mix well.
Line muffin tin and fill 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean.
Cool for 10 minutes in pan than transfer to cooling rack.
*Note – somehow I got 14 cupcakes out of this recipe so keep that in mind*
Strawberry Buttercream Frosting
1 cup frozen strawberries
6 tablespoons butter
3/4 cup powdered sugar
3 tablespoons half & half (or milk)
1/4 teaspoon vanilla extract
Place the frozen strawberries into a blender. Blend until there are no big chunks 30 seconds to 1 minute. It’ll look a little powdery and that’s okay!
In a saucepan, bring the blended strawberries to a boil. Stir regularly until it has been reduced to half. I did this before I even started the cupcakes. This needs to be completely cool before you can make the frosting.
Take off heat and cool completely.
In a bowl, cream the butter. Trade off adding in 1/4 cup of powdered sugar and 1 tablespoon of half and half. Blend completely after each addition.
Once fully blended, add in vanilla and blend.
Slowly add in the strawberry reduction. I recommend starting with 2 teaspoons and go from there. Blend after each addition. Stop when the strawberry flavor is as strong as you want it to be.
Once that is all done frost the cupcakes and enjoy! I stored them wrapped on a plate in the refrigerator for a few days. Sometimes I ate them directly from the fridge and it was equally as delicious as when they were on the counter for a while. Any leftovers can be put in the freezer in a freezer bag to enjoy at a later date.
Question of the day: Are you a fan of chocolate and strawberry together?