Chocolate Covered Strawberry Cupcakes Recipe

Moist chocolate cupcakes with strawberry buttercream frosting and chocolate-covered strawberries! Chocolate-covered strawberry cupcakes are the perfect Valentine's Day dessert.

[{"selector":"#anim-1a5c60c7-7cd8-484c-bc51-396d0fd30ecf [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8e55d049-e482-41ae-b5da-21f4989c31c4","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6ff3d83e-2a8f-4f99-9f65-1ee3186564a3","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Easy Blueberry Muffins Recipe

INGREDIENTS

[{"selector":"#anim-42e638d5-ea5f-4295-9550-63366fe95bce [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8efe874a-9b0f-4b16-af62-d26a1278e447","keyframes":{"transform":["translate3d(-103.36788%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-505d9599-f594-4e41-97db-8acb25950cfe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a0d62a52-e213-4bf6-b128-9364ce1961b4","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] [{"selector":"#anim-9922fbe0-2f56-4cbd-82f1-4081b4c9ce09","keyframes":{"transform":["translate3d(111.30952%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f68b4bef-dcf5-452e-a246-31bfa8c01361","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-177e4daa-b4a3-4c60-8eee-d68efb11f362","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] CHOCOLATE CUPCAKES: – 1 cup (125 grams) all-purpose flour (spooned & leveled) – 1/4 cup + 2 tablespoons (32 grams) natural unsweetened cocoa powder – 3/4 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (100 grams) light brown sugar lightly packed – 1/2 cup (100 grams) granulated sugar – 1/3 cup (80 ml) canola or vegetable oil – 1/2 cup (120 ml) buttermilk – 1 large egg – 1 teaspoon pure vanilla extract – 1/2 cup (120 ml) boiling water – 1/2 teaspoon instant espresso powder

INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 350°F (177°C). Reserve 16 cupcake liners for two 12-count muffin pans.

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Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix brown and granulated sugar well. Add oil, buttermilk, egg, and vanilla extract and mix briefly.

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Mix instant espresso powder with 1/2 cup boiling water until dissolved. Mix everything in the bowl until just combined. Thin batter is fine.

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Fill 16 cupcake liners slightly over halfway with batter. Bake cupcakes separately at 350°F (177°C) for 16-18 minutes or until a toothpick inserted into the center comes out clean.

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Carefully remove cupcakes from pans and cool on wire racks. Mix butter in a stand mixer with the paddle attachment or a large bowl with an electric mixer until smooth. Add each cup of powdered sugar and mix.

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Blend or process freeze-dried strawberries into powder. Put freeze-dried strawberry powder in the frosting. Scrape bowl sides as you mix heavy whipping cream, vanilla extract, and salt.

[{"selector":"#anim-c386a08e-e8fa-41bf-b713-0ac7fa66c5fb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2fc87e92-9f41-4c3b-8390-2deb93800079","keyframes":{"transform":["translate3d(105.14905%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-08da64f9-d4d1-4b05-9cc1-3875740d06f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2b3b9fe3-9679-4240-8a7f-6180a37db309","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Blue Rings 6

Use parchment on a large baking sheet. Blend chocolate in a microwave-safe bowl for 20 seconds, stirring well after each increment. Dip strawberries in chocolate and place on baking sheet. Make chocolate hard in fridge.

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Finally, frost the cupcakes however you like. Place a chocolate-covered strawberry on top of each cupcake.

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Chocolate Covered Strawberry Cupcakes Recipe

Moist chocolate cupcakes with strawberry buttercream frosting and chocolate-covered strawberries! Chocolate-covered strawberry cupcakes are the perfect Valentine's Day dessert.

INGREDIENTS

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F (177°C). Reserve 16 cupcake liners for two 12-count muffin pans.

Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix brown and granulated sugar well. Add oil, buttermilk, egg, and vanilla extract and mix briefly.

Mix instant espresso powder with 1/2 cup boiling water until dissolved. Mix everything in the bowl until just combined. Thin batter is fine.

Fill 16 cupcake liners slightly over halfway with batter. Bake cupcakes separately at 350°F (177°C) for 16-18 minutes or until a toothpick inserted into the center comes out clean.

Carefully remove cupcakes from pans and cool on wire racks. Mix butter in a stand mixer with the paddle attachment or a large bowl with an electric mixer until smooth. Add each cup of powdered sugar and mix.

Blend or process freeze-dried strawberries into powder. Put freeze-dried strawberry powder in the frosting. Scrape bowl sides as you mix heavy whipping cream, vanilla extract, and salt.

Use parchment on a large baking sheet. Blend chocolate in a microwave-safe bowl for 20 seconds, stirring well after each increment. Dip strawberries in chocolate and place on baking sheet. Make chocolate hard in fridge.

Finally, frost the cupcakes however you like. Place a chocolate-covered strawberry on top of each cupcake.

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