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CHOCOLATE COVERED STRAWBERRY CUPCAKES

INGREDIENTS

STRAWBERRY SAUCE:

• 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
• 2-3 Tbsp granulated sugar (or to taste)
• 3 Tbsp water
• 1/2 tsp lemon juice

CHOCOLATE CUPCAKES:

• 1 and 1/2 cups All purpose flour
• 1 and 1/2 cups granulated Sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 tsp salt
• 2 large Eggs, room temperature
• 1/2 cup Vegetable oil
• 3/4 cup buttermilk, room temperature
• 2 tsp Pure Vanilla Extract
• 1/2 cup hot coffee or boiling water

CHOCOLATE COVERED STRAWBERRIES:

• 12-15 strawberries, rinsed and pat dry
• 8 oz. dark chocolate, chopped
• 1 Tbsp vegetable shortening
• 1/2 cup pink candy melts

GANACHE:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

STRAWBERRY BUTTERCREAM FROSTING:

• 6 Tbsp Strawberry Sauce, chilled (recipe above)
• 3/4 cup unsalted Butter, softened to room temperature
• 3/4 cup Hi-ratio Shortening (you can substitute for regular vegetable shortening)
• 1/4 tsp salt
• 6 cups Powdered Sugar, sifted
• Pink gel food colouring (optional)

INSTRUCTIONS

FOR THE STRAWBERRY SAUCE: 

1. Combine the strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil. 
2. Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes. 
3. Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely. 
4. Once cooled, cover with plastic wrap and refrigerate until ready to use. 

FOR THE CHOCOLATE CUPCAKES:

1. Preheat the oven to 350°F (177°C), and line a standard 12-cup cupcake pans with paper liners. Line a second pan with 3 liners. This recipe makes about 12-15 cupcakes. 
2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
3. In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
4. Scoop batter into cupcake liners, filling them ⅔ way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
5. Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely. Meanwhile, make the chocolate covered strawberries. 

FOR THE CHOCOLATE COVERED STRAWBERRIES:

1. Wash the strawberries and dry them completely. Set aside. You only need about 12-15 strawberries for the cupcakes, but there should be enough chocolate to dip a few extra. 
2. Line a baking sheet with a silpat mat or wax paper. Set aside. 
3. Melt dark chocolate and 1 tablespoon of shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth.
4. Using a toothpick or holding the strawberry by the stem, dip the strawberries in the chocolate. Shake off excess chocolate and place onto the prepared baking sheet. Transfer to the refrigerator for about 5-10 minutes to set. 
5. Once chocolate coating is set, melt the pink candy melts in the microwave in 15 second intervals, stirring after each interval until fully melted and smooth.
6. Pour melted candy melts into a small ziplock bag and snip off a tiny corner. 
7. Remove strawberries from the refrigerator and drizzle the pink chocolate on top of each strawberry. Transfer back to the refrigerator until ready to use. 

FOR THE GANACHE:

1. Put the chocolate chips into a medium bowl. Set aside.
2. Heat the heavy whipping cream in a small saucepan until it just begins to simmer.
3. Remove hot cream from heat and pour it over the chocolate. Cover the bowl and allow it to sit for 5 minutes.
4. Remove cover and stir ganache until smooth. Spoon ganache onto each cupcake, then transfer cupcakes to the refrigerator to set while you prepare the frosting.

FOR THE STRAWBERRY BUTTERCREAM:

1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until light and fluffy, about 5-6 minutes.
2. Add half of the powdered sugar and mix on low until combined. Add 6 tablespoons of the chilled strawberry sauce and mix until well combined.
3. Gradually add remaining powdered sugar and beat until fully combined. Increase speed to medium-high and beat until light and fluffy, 5-7 minutes.
4. If the frosting isn’t pink enough for you, you could add a few drops of pink gel food colouring if you want. 

ASSEMBLY:

1. Fit a piping bag with a large star tip, then pipe a generous swirl onto each cupcake. 
2. You can add another spoonful of any remaining ganache on top of the swirl, if you prefer. Or you could leave it plain. 
3. Garnish

This Recipes Adapted From Site

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