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Double Chocolate-Dipped Strawberry Cupcakes


(Chocolate Cupcakes with White Chocolate Strawberry Frosting, Chocolate Drizzle, topped with a Chocolate Dipped Strawberry)
makes 2 dozen cupcakes

ingredients:

cupcakes:
1 box devils' food cake mix
3 eggs
1/2 C oil
1 C buttermilk
3/4 C sour cream
1 T vanilla extract

white chocolate strawberry frosting:
2 sticks unsalted butter, cold
1/2 C white chocolate chips
1/2 C heavy cream
1 t vanilla extract
1/2 t strawberry extract (or 1 T strawberry jelly)
4 T fresh strawberry puree (take 5 large strawberries, and puree them, seeds and all)
pinch of salt
4-6 C powdered sugar
*a splash more of heavy cream if needed

chocolate dipped strawberries:
1 lb fresh strawberries
1 lb chocolate chips
a splash of vegetable oil



method:

to make the chocolate dipped strawberries:
1. Make sure strawberries are washed and dry. In a double boiler (I use a metal bowl over a small saucepan with a little water in the bottom), melt chocolate completely. Add in about a 1/2-1 teaspoon of vegetable oil to thin it out, and make it easier to dunk the strawberries in.
2. Prep a large space on the counter with parchment paper. One by one, dip the fresh strawberries (I only dip the front side, they dry faster that way), into the warmed chocolate. Place them on the parchment paper, and let them dry for about 30 minutes (while you're making the cupcakes).

to make the chocolate cupcakes:
1. Prep 2 24-cup muffin tins with cupcake liners. Set aside. Preheat oven to 350 degrees.
2. Place cake mix into a stand mixer fitted with a paddle attachment. Pulse a few times until all the cake mix pieces have been broken up into a thin powder.
3. In a separate medium bowl, whisk together the eggs, oil, buttermilk, sour cream, and vanilla. Add to cake mix with the stand mixer speed on low. Mix until just combined and there are no cake mix pockets, then stop.
4. With an ice-cream scoop (with a release trigger), scoop cake mix into prepared cupcake cups until cups are a teeny over half full. Bake one pan at a time for 17 minutes, or until centers are light and spongy when touched. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

to make the frosting:
1. In the bowl of your stand mixer fitted with paddle attachment, whip up the butter on medium speed until there are no lumps.
2. While butter is whipping up, place 1/2 C heavy cream in the microwave for 45 seconds. When finished, add in white chocolate chips. Let sit for 20 seconds, then stir until white chocolate chips are melted completely.
3. Add white chocolate cream mixture to the butter, then the extracts and a pinch of salt. Add in strawberry puree and beat 10-15 seconds longer. The frosting mixture should be kind of thin. Slowly, about 1/2 C at a time, add in the powdered sugar until desired piping consistency is reached. You may not add in all the powdered sugar, and may need to add in a little bit of heavy cream to get the consistency you'd like. It all depends on how you want it to look on the cupcake!
4. Fill a piping bag with a large star tip and pipe frosting onto cooled cupcakes. Drizzle with melted chocolate, and top with a chocolate dipped strawberry.



Cupcake recipe adapted from: Your Cup of Cake
Frosting, Chocolate Dipped Strawberries Recipe, and concept source: Baking with Blondie

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