These chocolate strawberry cupcakes are moist, decadent, and a perfect twist on a Valentine's Day favorite.
Ingredients
Chocolate Cupcakes:
1 cup all purpose flour
⅓ cup Hershey's Dark Cocoa Powder
1 tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp instant coffee granules
1 egg
¾ tsp vanilla
½ cup milk
½ cup vegetable oil
½ cup hot water
Strawberry Frosting:
2 sticks butter, softened
3½ cups powdered sugar
1 tsp vanilla extract
¼ cup pureed strawberries, strained
Instructions
Chocolate Cupcakes:
Preheat oven to 300 degrees and place liners in cupcake pan
Mix flour, cocoa powder, baking soda and salt in large bowl and set aside
In the bowl of a stand mixer combine sugar, coffee, milk, vegetable oil, egg, and vanilla
Slowly add the dry ingredients to the wet ingredients until well combined
Add the hot water to the batter and mix until well combined and batter is thin
Fill cupcake liners halfway with batter and bake for 20-24 minutes.
Remove cupcakes from the oven and allow to cool completely on a cooling rack
Strawberry frosting:
Remove stems from strawberries, place in food processor and puree. (You will need about ½ cup of strawberries to produce ¼ cup puree)
Strain pureed strawberries into bowl to remove seeds and chunks
In stand mixer with whisk attachment, beat softened butter until smooth
Sift powdered sugar into bowl and begin mixing on low-medium speed
Add vanilla and strawberry puree and continue mixing on medium-high speed for 2-3 minutes until completely combined and desired consistency and texture is achieved.
This should make a buttercream frosting that is the perfect consistency for spreading or piping onto cupcakes. If too thin, add more powdered sugar about a teaspoon at a time. If too thick, add more strawberry puree.
Pipe or spread onto completely cooled cupcakes, garnish as desired, and enjoy!
Recipe by Poppy + Grace at https://poppyandgrace.com/2019/02/chocolate-strawberry-cupcakes/