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Dark Chocolate and Strawberry Cupcakes

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These Dark Chocolate and Strawberry Cupcakes are a decadent combination of rich, moist chocolate cupcakes topped with a luscious strawberry buttercream. Perfect for Valentine’s Day, birthdays, or any occasion that calls for a special treat, they’re both beautiful and delicious!

Ingredients

Scale

For the Dark Chocolate Cupcakes:

  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) buttermilk (or milk + 1/2 tsp vinegar)
  • 1/2 cup (120 ml) hot coffee (or hot water for a milder flavor)
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Strawberry Buttercream:

  • 1 cup (225 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1/4 cup (60 ml) fresh strawberry puree (or jam)
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • Optional: Pink gel food coloring for a more vibrant color

For Garnish (Optional):

  • Fresh strawberries
  • Dark chocolate shavings or curls

Instructions

Make the Dark Chocolate Cupcakes:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix the Dry Ingredients:
    • In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In a medium bowl, whisk together the buttermilk, hot coffee, vegetable oil, egg, and vanilla extract.
  4. Mix the Batter:
    • Gradually add the wet ingredients to the dry ingredients, whisking until just combined. The batter will be thin.
  5. Bake:
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Strawberry Buttercream:

  1. Cream the Butter:
    • In a large bowl, beat the butter with an electric mixer on medium speed until creamy and fluffy, about 2–3 minutes.
  2. Add the Sugar and Flavorings:
    • Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the strawberry puree, vanilla extract, and salt, and beat until smooth.
    • If using food coloring, add a drop at a time until the desired shade of pink is achieved.

Assemble the Cupcakes:

  1. Frost the Cupcakes:
    • Once the cupcakes are completely cool, pipe or spread the strawberry buttercream on top of each cupcake.
  2. Garnish:
    • Decorate with fresh strawberries, dark chocolate shavings, or a drizzle of melted chocolate for an elegant finish.

Notes

  • Make Ahead: The cupcakes can be baked a day in advance and stored at room temperature in an airtight container. The buttercream can be made ahead and refrigerated; bring it to room temperature before using.
  • Strawberry Puree: Blend fresh or frozen strawberries until smooth. For a thicker consistency, simmer the puree for 5–10 minutes to reduce it before using.
  • Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Find it online: https://ukfinda.com/dark-chocolate-and-strawberry-cupcakes/