Description
A decadent chocolate cupcake filled with intense strawberry buttercream and topped with a silky chocolate ganache.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened natural 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, room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, room temperature
1/2 cup hot coffee
6 ounces semi-sweet chocolate, finely chopped
2/3 cup heavy cream (for ganache)
1/2 cup freeze-dried strawberries
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
2 Tablespoons heavy cream (for filling)
1/2 teaspoon pure vanilla extract
1 pinch salt
Instructions
Step 1: Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
Step 2: Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Step 3: Mix in the oil, sugar, egg, and vanilla until smooth.
Step 4: Whisk in the buttermilk, then slowly add the hot coffee until a thin batter forms.
Step 5: Pour batter into liners and bake for 18-22 minutes; cool completely.
Step 6: Pulverize freeze-dried strawberries and whip with butter, sugar, cream, and vanilla for the filling.
Step 7: Core the cooled cupcakes and pipe the strawberry filling inside.
Step 8: Melt the chocolate and cream together to make ganache, then dip the tops of the cupcakes.
Step 9: Garnish with fresh strawberry slices if desired.
Notes
Ensure the hot coffee is freshly brewed for the best 'bloom' of the cocoa powder. Do not overmix the batter once the coffee is added.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
