My friend Julia celebrated her birthday recently and I took the opportunity to bake some cupcakes for the occasion. She told me she liked anything chocolate. When I went to the grocery store the strawberries were 2 for $4 so I decided to incorporate a strawberry filling into the cupcakes I was planning.
For those of you who know me, you know it’s my dream to open my own bakery one day. I love everything about baking. The preciseness, the artistry, and the tasty finished products. A couple of my new friends in Minneapolis upon tasting these cupcakes told me they’d be seed investors in my bakery. I’d have to agree, they turned out pretty damn tasty. Anyone else out there looking to invest in a bakery?
Chocolate Cupcake Recipe
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup skim milk (you could use whole of 2% too)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla
- 7 tablespoons chopped/processed strawberries
- Chop strawberries in food processor just until they look thick and saucelike. I used really large strawberries and it took 7 to make 7 Tablespoons.
- Beat whipping cream, and vanilla until it starts to thicken.
- Mix in sugar.
- Fold in strawberries.
- ½ cup butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1 teaspoon vanilla
- ½ cup unsweetened cocoa
- 4 cups powdered confectioners sugar
- 3 Tablespoons heavy whipping cream
- Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
- Add the cocoa powder and mix for another 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until desired consistency is met. I used 3 tablespoons, but you can add more if needed.
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.
Chocolate Covered Strawberries
1/2 cup semisweet chocolate chips
14 medium/small strawberries
Melt your chocolate chips over a double boiler. Dip your strawberries in the chocolate to cover 3/4ths of the berry. Place on parchment paper and allow chocolate to harden for at least 15 minutes.
To assemble the cupcakes:
1. Once your cupcakes are cooled, cut a small portion out of the top of each cupcake (you’ll want to save this extra cake).
2. Put about 2 tablespoons of your strawberry filling in the top of the cupcakes and replace with the cake you cut out.
3. Using a pasty bag, pipe your frosting onto each cupcake.
4. Top with sliced strawberry or chocolate covered strawberry.
I ran out of the cream cheese frosting (probably because I like a lot of frosting), so I frosted some of the cupcakes with the strawberry whipped cream mixture and drizzled the extra chocolate from the chocolate covered strawberries on top.