Description
A recipe for moist chocolate cupcakes filled with strawberry compote, topped with chocolate frosting and a fresh strawberry garnish.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup hot water or hot coffee
- 1 cup fresh or frozen strawberries, chopped (for filling)
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch (for filling)
- 1/2 cup water (for filling)
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/2 cup cocoa powder (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup semi-sweet chocolate chips (for topping)
- 1 teaspoon coconut oil (for topping)
- 12 fresh strawberries, hulled (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl for the cake base.
- Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
- Carefully pour in the hot water or coffee and mix on low speed until the batter is smooth. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into 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.
- Prepare the strawberry filling: Combine chopped strawberries, 1/4 cup sugar, cornstarch, and 1/2 cup water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool completely.
- Once the cupcakes are cool, use an apple corer or small knife to remove a small core from the center of each cupcake. Fill the hollow with the cooled strawberry compote.
- Make the chocolate frosting: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth. Add vanilla extract and beat until light and fluffy.
- Frost the filled cupcakes using a piping bag or offset spatula.
- Prepare the chocolate topping: Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted.
- Dip the top of each frosted cupcake lightly into the melted chocolate, or drizzle it over the top.
- Place one fresh, hulled strawberry on top of the chocolate coating on each cupcake before the chocolate sets.
Notes
- For a richer chocolate flavor in the cake, use hot coffee instead of hot water.
- Chill the frosting briefly if it becomes too soft while you are decorating.
- You can skip the filling step and simply use the strawberry compote as a swirl in the batter before baking for an easier version.
- Prep Time: 35 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 55
- Sodium: 250
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 75