Chocolate Covered Strawberry Cupcakes

These Chocolate coated Strawberry Cupcakes area unit created with a wet chocolate cake direction, recent strawberry topping and delicious chocolate coated strawberries.

These cupcakes area unit like having 2 delicious treats in one! Between the chocolate coated strawberries and therefore the cupcakes themselves, I’m undecided that I’m most excited concerning. I’ve continuously been an enormous fan of strawberries, thus it comes as no surprise to American state that the chocolate coated strawberries barely created it onto the tiptop of the cupcakes. I by design created extras however between the hubs and that I, we have a tendency to could’ve eaten  all of them.

And after you add them to the highest of those cupcakes, they extremely area unit the right treat. I don’t build chocolate coated strawberries reception typically, however once creating these, I undoubtedly got to. Not exhausting in the least to form and quite fast. to not mention that they're abundant less costly than shopping for them already created.

I embellished them with some drizzled pink chocolate, however sprinkles would even be a fun addition.

The cupcakes themselves begin with my favorite chocolate cupcakes. The batter is that the best to place along and therefore the cake is super wet then chocolatey. Don’t be afraid by the skinny batter – that’s however it’s alleged to be. They bake at a lower temperature than traditional and switch out wonderful.

The strawberry topping is created with recent strawberries. Toss the strawberries into a kitchen appliance to make the puree, then strain it through a fine mess sieve to get rid of the seeds and pulp. You don’t ought to strain it, however it provides a additional uniform look to the topping if you are doing.

One factor to stay in mind concerning the topping is that so as to induce an honest strawberry flavor, you wish strawberries with smart flavor. Not all strawberries area unit created equal. The higher their flavor, the higher the topping. If you discover the flavour isn’t quite as sturdy as you prefer, you'll be able to continuously add a touch additional puree, you simply don’t need to skinny out the topping an excessive amount of. You'll additionally add a touch strawberry extract to support the flavour while not cutting it out an excessive amount of, if needed.

The final cake is super wet, jam-packed with flavor and 2 treats in one! It’s the right thanks to spoil your love on Valentine’s Day.

INGREDIENTS :

CHOCOLATE COVERED STRAWBERRIES :

• 8 oz dark chocolate melting wafers
• 4 oz white chocolate melting wafers
• 16 strawberries, washed and dried
• 4 oz white chocolate melting wafers
• Pink/red gel icing color, optional

CHOCOLATE CUPCAKES :

• 1 cup (130g) all purpose flour
• 1 cups (207g) sugar
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) hot water
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg

STRAWBERRY FROSTING :

• 4 cups (460g) powdered sugar
• 3/4 cup (149g) chopped strawberries
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• Pink/red gel icing color, optional

INSTRUCTIONS :

1. To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
2. Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
3. Place the white chocolate melting wafers into a small bowl and melt according to package instructions. 4. Add some pink or red gel icing color and stir to combine. Add a small amount at a time until you have your desired shade of pink.
4. Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
5. To make the cupcakes, preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
6. Add the dry ingredients to a large bowl and whisk together. Set aside.
7. Combine the egg, milk, vegetable oil and vanilla in another medium sized bowl.
8. Add the wet ingredients to the dry ingredients and mix until well combined.
9. Add the water to the batter and mix until well combined. Batter will be thin.
10. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
11. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
12. To make the frosting, add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
13. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
14. Add about half of the powdered sugar and mix until well combined and smooth.
15. Add 2 tablespoons of strawberry puree and mix until well combined
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
18. Add pink or red gel icing color until you have your desired shade of pink frosting.
19. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
20. Top each cupcake with a chocolate covered strawberry

Source https://www.lifeloveandsugar.com/chocolate-covered-strawberry-cupcakes/