Introduction
There's something undeniably enchanting about the combination of chocolate and strawberries, and these cupcakes take that magic to a new level. Each bite of these chocolate strawberry cupcakes reveals a rich chocolate base filled with velvety chocolate ganache and topped with sweet strawberry frosting. Perfect for celebrations or a delightful treat at home, they promise to impress every palate.
Baking these cupcakes brings the warm aroma of rich cocoa and baked strawberries into your kitchen, filling the air with sweet anticipation. Whether you're baking for a special occasion or simply to indulge yourself, these cupcakes are a testament to the love of desserts. Let's embark on this delicious baking journey.
Ingredients
- ¾ cup all-purpose flour
All-purpose flour serves as the foundation of the cupcake, providing structure and lightness. It helps the cupcake rise nicely during baking, ensuring a fluffy texture. - ¾ cup granulated sugar
Sugar not only sweetens the cupcakes but also helps with their texture. It contributes to the tenderness and ensures a delightful crumb in the final baked product. - ⅓ cup dutch-processed cocoa powder
Dutch-processed cocoa powder gives a rich, deep chocolate flavor and a darker color to the cupcakes. It also helps balance the sweetness, enhancing the overall taste. - ¾ teaspoon baking soda
As a leavening agent, baking soda reacts with acidic ingredients in the batter, helping the cupcakes rise and become light and airy. It is essential for achieving the perfect texture. - ½ teaspoon baking powder
Similar to baking soda, baking powder also aids in leavening, ensuring that the cupcakes achieve their desired height. It helps create a soft and tender crumb. - ¼ teaspoon kosher salt
Salt enhances the overall flavor of the cupcakes, balancing the sweetness and highlighting the chocolate taste. It’s a crucial ingredient even in dessert recipes. - ⅓ cup sour cream, room temperature
Sour cream adds moisture and richness to the batter while keeping the cupcakes tender. It contributes to a luxurious mouthfeel and depth of flavor. - ⅓ cup vegetable oil
Using oil instead of butter in this recipe helps maintain moisture and softness, keeping the cupcakes deliciously tender. It ensures they remain fresh for longer. - ½ teaspoon vanilla extract
Vanilla extract adds warmth and a subtle depth of flavor that complements the chocolate. It's a classic addition that enhances the overall experience. - ½ cup coffee or water, steaming hot
Hot liquid is used to dissolve the cocoa powder, intensifying its flavor. This step also helps to bloom the cocoa, resulting in deeper chocolate notes in the cupcakes. - ½ cup semi-sweet chocolate, chopped
Chopped semi-sweet chocolate melts down beautifully and integrates into the batter, adding richness and a luxurious chocolate flavor that's irresistible. - ½ cup heavy whipping cream
Heavy cream is crucial for creating the ganache filling, providing a smooth and creamy texture. It also balances the sweetness of the chocolate and adds richness. - ¼ cup powdered freeze-dried strawberries
Freeze-dried strawberries add a concentrated strawberry flavor without extra moisture. They provide vibrant color and a fruity punch that complements the chocolate well. - 1 teaspoon vanilla extract (for frosting)
Vanilla extract in the frosting enhances the sweet flavors and harmonizes with both the strawberries and chocolate, creating a well-rounded taste experience.
Directions & Preparation
Step 1: Preheat the oven to 350°F and line a standard muffin tin with cupcake liners.
Preheating the oven is crucial as it ensures that your cupcakes bake evenly and achieve the desired texture. Lining the muffin tin with cupcake liners prevents sticking and makes cleanup easy.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Sifting the dry ingredients not only helps to combine them thoroughly but also aerates the flour, promoting a lighter cupcake. This step prevents any lumps from forming and ensures the ingredients are evenly distributed.
Step 3: In a separate bowl, whisk together the egg, sour cream, vegetable oil, and vanilla until combined.
Whisking the wet ingredients together enhances emulsification, which is key for the cake’s moisture and texture. Room temperature ingredients combine more easily, creating a smooth batter.
Step 4: Add the wet mixture to the dry ingredients and mix until combined. Then add the hot coffee or water and carefully stir to combine.
Mixing the wet and dry ingredients together activates the flour proteins, helping the batter develop structure. The hot liquid will dissolve the cocoa powder, intensifying its flavor while keeping the batter smooth.
Step 5: Fill each cupcake liner halfway full, and bake for 13-15 minutes.
Filling the liners halfway allows the cupcakes to rise appropriately without overflowing. You'll know they're done when they spring back when lightly touched or when a toothpick comes out clean.
Step 6: While the cupcakes bake, prepare the ganache. Place the chopped chocolate in a heat-proof bowl.
Using a heat-proof bowl ensures that the chocolate doesn’t get too hot, which could cause it to seize. This is where the richness of your filling begins, setting the stage for indulgent cupcakes.
Step 7: Heat the heavy cream until it almost simmers, then pour it over the chocolate and let it stand for 1 minute.
Heating the cream just below boiling helps it to meld with the chocolate smoothly. Letting it stand allows the chocolate to soften, making it easier to combine into a silky ganache.
Step 8: Stir the mixture from the center, slowly moving outward until it comes together completely.
Gently stirring helps prevent the mixture from breaking or becoming grainy. This step is crucial for achieving that desired smooth and velvety chocolate ganache.
Step 9: Let the ganache cool to room temperature until it thickens, similar to the consistency of peanut butter.
Allowing the ganache to thicken gives it the perfect texture for filling the cupcakes. If it’s too runny, it won’t stay inside the cupcake, and if too thick, it will be hard to pipe.
Step 10: Once cupcakes have cooled, use a pairing knife to create a small hole in the center of each cupcake to fill with ganache.
Creating a hole allows you to pipe the ganache smoothly into the cupcakes. This ensures each one is delightfully filled, creating a surprise of chocolate upon the first bite.
Step 11: Prepare the strawberry Swiss meringue buttercream by warming egg whites and sugar in a double boiler until the sugar has dissolved.
This step ensures that the sugar fully dissolves into the egg whites, resulting in a smooth meringue. It's vital for achieving a light, airy texture in the final frosting.
Step 12: Transfer the warm mixture to a stand mixer and beat until stiff peaks form.
Whipping the meringue until stiff peaks will create volume and stability in your frosting. It’s crucial for holding its shape when piped onto the cupcakes.
Step 13: Gradually add softened butter one piece at a time until fully incorporated, then add vanilla and strawberry powder.
Adding butter gradually helps ensure the mixture remains stable and doesn't break down. Incorporating strawberry powder at this stage enhances the flavor and color of the buttercream.
Step 14: Pipe the strawberry buttercream onto each cupcake as desired.
Piping allows you to create beautiful swirls and designs on your cupcakes. It’s a final touch that adds visual appeal and complements the rich chocolate and strawberry flavors.
The Chocolate Ganache: A Decadent Surprise
The ganache filling is what truly elevates these cupcakes from ordinary to extraordinary. It’s a simple mixture of chocolate and cream, but when prepared correctly, it offers an exquisite experience. When you bite into the cupcake, the rich and smooth ganache fills your mouth with deep chocolate flavors, creating a delightful contrast with the lightness of the cupcake and the sweetness of the frosting.
Choosing the Right Strawberries
Fresh strawberries can be a game-changer for this recipe. Opting for ripe, flavorful strawberries ensures that the frosting and overall taste burst with fruity goodness. You can also experiment with freeze-dried strawberries, as they provide an intense strawberry flavor without the extra moisture, perfect for keeping your frosting light and fluffy while still packed with flavor.
Variations on Frosting Flavors
While the strawberry buttercream complements the chocolate beautifully, don’t hesitate to get creative! You can introduce other flavors like raspberry or even swipe with a dark chocolate ganache. Each variation can provide a unique twist to the base recipe, allowing you to explore different combinations that cater to your taste preferences or special occasions.
FAQs
What do I do if my ganache is too thick?
If your ganache ends up too thick, gently reheat it while stirring until it reaches spreading consistency. Be careful not to overheat, as this can cause it to separate.
Can I replace the sour cream with Greek yogurt?
Yes, Greek yogurt can be used as a substitute for sour cream. It will provide a similar moisture content and tanginess to the cupcakes.
What if my cupcakes turn out dry?
Dry cupcakes can result from overbaking. Always check for doneness a minute or two before the recommended baking time to ensure they stay moist.
How can I enhance the chocolate flavor even more?
To boost the chocolate flavor, consider adding a few teaspoons of espresso powder to the dry ingredients. This intensifies the chocolate notes without making the cupcakes taste like coffee.
Can I double this recipe for a larger gathering?
Absolutely! Simply double each ingredient and use multiple muffin tins. Ensure your baking times are consistent, checking doneness as you go.
What should I do if my cupcakes sink in the middle?
Sinking cupcakes can be a sign of undercooking or too much leavening. Make sure to follow the measurements precisely and bake until fully set.
Can I add chocolate chips to the batter?
Indeed! Folding in chocolate chips can add delightful texture and a burst of extra chocolate flavor. Keep an eye on the baking time, as it may vary slightly.
Is it necessary to refrigerate the ganache before filling?
Refrigerating the ganache will help it set and thicken. However, ensure it cools to room temperature first so that it remains easy to pipe into the cupcakes.
Conclusion
These chocolate strawberry cupcakes with ganache filling are sure to become a favorite in your dessert repertoire. They’re a perfect blend of flavors that celebrate the best of both chocolate and strawberries, making them ideal for any occasion.
With a little time and attention to detail, you can create an impressive treat that not only tastes exquisite but also looks beautiful. Enjoy the process, and happy baking!
Recipe Card
Decadent Chocolate Strawberry Cupcakes with Ganache
Ingredients
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup dutch-processed cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup sour cream room temperature
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup coffee or water steaming hot
- ½ cup semi-sweet chocolate chopped
- ½ cup heavy whipping cream
- ¼ cup powdered freeze-dried strawberries
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F and line a standard muffin tin with cupcake liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the egg, sour cream, vegetable oil, and vanilla until combined.
- Add the wet mixture to the dry ingredients and mix until combined. Then add the hot coffee or water and carefully stir to combine.
- Fill each cupcake liner halfway full, and bake for 13-15 minutes.
- While the cupcakes bake, prepare the ganache. Place the chopped chocolate in a heat-proof bowl.
- Heat the heavy cream until it almost simmers, then pour it over the chocolate and let it stand for 1 minute.
- Stir the mixture from the center, slowly moving outward until it comes together completely.
- Let the ganache cool to room temperature until it thickens, similar to the consistency of peanut butter.
- Once cupcakes have cooled, use a pairing knife to create a small hole in the center of each cupcake to fill with ganache.
- Prepare the strawberry Swiss meringue buttercream by warming egg whites and sugar in a double boiler until the sugar has dissolved.
- Transfer the warm mixture to a stand mixer and beat until stiff peaks form.
- Gradually add softened butter one piece at a time until fully incorporated, then add vanilla and strawberry powder.
- Pipe the strawberry buttercream onto each cupcake as desired.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
