Description
Rich chocolate cupcakes paired with sweet strawberry buttercream and topped with a decadent chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 6 ounces semi-sweet chocolate
- 2/3 cup heavy cream
- 1/2 cup freeze-dried strawberries
- 1/2 cup unsalted butter
- 2 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Salt to taste
- Fresh strawberry slices
- Sprinkles
Instructions
- Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk.
- Add the wet ingredients to the dry, followed by the hot coffee. Whisk until fully combined.
- Fill cupcake liners 2/3 full with batter. Bake for 20–22 minutes.
- Cool the cupcakes for 10 minutes in the pan, then transfer to a wire rack.
- Heat the cream in a small saucepan until it simmers. Pour over the chopped chocolate and stir until smooth. Let cool in the fridge for 30 minutes.
- Process the freeze-dried strawberries into a fine powder. Beat the butter until creamy, then add the sugar, strawberry powder, cream, and vanilla. Mix until smooth.
- Cut a cone out of the center of each cooled cupcake. Fill with strawberry buttercream and replace the top.
- Spread the thickened ganache over each filled cupcake. Garnish with fresh strawberry slices or sprinkles.
Notes
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg