Chocolate Dipped Strawberry Cupcakes


SERVES 12-14  |  PREP TIME 60 Min  |  COOK TIME 20 Min

1 (4 ounce) stick unsalted butter
3 ounces semi-sweet chocolate melts or chopped chocolate
2 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Strawberry Frosting:
1 1/2 cups freeze-dried strawberries
1 (4 ounce) stick salted butter, room temperature
1/2 cup shortening, room temperature
4 cups powdered sugar

Chocolate Covered Strawberries:
7 ounces chocolate melts or chopped chocolate
1 tablespoon light corn syrup

Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.

Line a regular muffin pan with cupcake liners. Set aside.

Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.

In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.

Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.

With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.

The batter will be thick and shiny.

Fill the cupcake liners ⅔ of the way full with batter.

Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.

Add strawberries to a food processor and pulse until made into powder.

Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.

Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.

Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.

If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.

Pipe the frosting onto the cupcakes.

For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.

Stir in light corn syrup.

Dip each strawberry into the cooled chocolate and place on each cupcake.

Recipe developed by Catalina Castravet for The Slow Roasted Italian
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