Chocolate Strawberry Cupcakes
Rich chocolate cupcakes with a pink strawberry cream center, topped with glossy chocolate ganache. Perfect for Valentine’s Day or special occasions with a delicious, elegant presentation.
Equipment
- 1 muffin pan
- 1 mixing bowls
- 1 whisk
- 1 piping bag
- 1 saucepan for heating cream
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1/2 cup hot water
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 3 tbsp cream cheese softened
- 3 tbsp powdered sugar
- 1/4 cup strawberry puree
- Pink food coloring optional
- 3/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- Add vegetable oil, eggs, milk, hot water, and vanilla extract to dry ingredients. Stir until smooth.
- Fill each cupcake liner two-thirds full with batter.
- Bake cupcakes for 18 to 20 minutes until a toothpick comes out clean. Let cool completely.
- Beat heavy cream, cream cheese, powdered sugar, strawberry puree, and optional pink food coloring until thickened.
- Core each cooled cupcake by cutting a small heart or circle shape from the center.
- Pipe the strawberry cream filling into the hollowed centers of the cupcakes.
- Heat heavy cream in a saucepan until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
- Spoon chocolate ganache over the top of each cupcake to coat.
- Refrigerate cupcakes for 20 minutes to set the ganache before serving.
Notes
- Top cupcakes with fresh strawberry slices for decoration.
- Add gold sprinkles for an elegant touch.
- Use milk chocolate for a sweeter ganache variation.
- Store refrigerated and serve slightly chilled.