And now it’s time for part two of office birthday #3. You knew I had more than shortcakes up my sleeves.
When the request came in for chocolate strawberry shortcakes, is it bad that I thought of these first? I love pretty much everything about cupcakes, how they taste, how like look, I swear they even smell better than regular cake. In my bookmarks bar, the category ‘cupcakes’ has to be subdivided into smaller categories so I don’t have to scroll down for a mile to see all the recipes. Yes, I know I have an addiction. A tasty, tasty addiction.
The other amazing thing about cupcakes is that you can fill them. I love cupcakes with hidden surprises inside like, pudding, caramel sauce, or in this case, chocolate covered strawberry pieces! There’s nothing like biting into an unassuming, but pretty cupcake, only to find something sweeter on the inside.
Plus, cupcakes allow for a better sense of portion control…if you’re into that sort of thing. The only downside to cupcakes is that I generally only make them when I know there are more mouths to feed than Luke and my own. So I’d say it’s a fair bet I’ll be slipping cupcakes into office birthdays any chance I get.
Anywho, let’s talk about these particular cupcakes. Take a chocolate cupcake base, cut out the middle and insert diced strawberries, cover the strawberries with ganache and top with strawberry whipped cream. Mouthgasm. Eating one of these reminded me of how I need more cupcake in my life. I’ll work on that.
|Chocolate Strawberry Cupcakes|
- FOR THE CUPCAKES:
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup buttermilk (or buttermilk substitute)*
- FOR THE FILLING:
- 1 1/2 cups diced strawberries
- 2 Tbsp heavy cream
- 1/3 cup chopped chocolate ( I used morsels)
- Preheat oven to 350˚F and line a 12-cup muffin tin with paper liners. In a medium bowl combine butter and sugar, beat until light and fluffy, about 3 minutes. Add in eggs and vanilla, continue to beat until incorporated, scrapping down as needed. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrape down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix.
- Divide batter into the cups and bake for 18-20 minutes or until cupcakes spring back when pressed. Remove from pan and let cool.
- Once cupcakes are cool, take a paring knife and cut out the center/top. Slice off the cake from the top of the cone and set aside top.
- In a bowl, heat chocolate and heavy cream in the microwave at 70% power until the chocolate is smooth (only 20-30 seconds.) Dice strawberries.
- Place strawberries in the hole created in the cupcake and drizzle chocolate over strawberries. Cover with cupcake top and set aside. Finish remaining cupcakes. I used about 1/2 cup of strawberries for this.
*For substitute buttermilk, combine ½ cup milk with ½ teaspoon white vinegar or lemon juice.&nbsp; Let sit for 5 minutes.&nbsp; Voila, you’ve got yourself some buttermilk!
Makes 12 cupcakes
Adapted from Naturally Ella
Frost with strawberry whipped cream.