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Moist, easy to make chocolate cupcakes topped with a creamy strawberry buttercream frosting.
Top with chocolate covered strawberries for a perfect garnish!
One of my favorite desserts in the world is a simple chocolate covered strawberry.
You can have Chocolate or Strawberry Cupcakes using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chocolate or Strawberry Cupcakes
- It's 3 of eggs.
- Prepare 100 g of butter.
- Prepare 1 of and a half cup icing sugar.
- You need 1 of cap vanilla esscense.
- It's 4 cups of self rising flour.
- Prepare 2 cup of milk.
- Prepare 2 of cap Strawberry flavoured esscense.
- Prepare 1 table spoon of coco powder.
- It's of For the chocolate syrup:.
- Prepare 1/3 of boiled milk.
- You need of Baking chocolate.
- Prepare 1 table spoon of icing sugar.
These Chocolate Strawberry Cupcakes are just the tip of the iceberg when it comes to different chocolate combinations out there, but chocolate and strawberries have just been an iconic duo since like the beginning of time! This recipe starts with a from scratch chocolate cupcake that stays moist with sour cream and oil. How To Make Chocolate Strawberry Cupcakes: These cupcakes are made up of three parts: cupcake, frosting and garnish. There's even a special surprise inside the cupcakes!
Chocolate or Strawberry Cupcakes step by step
- Preheat your oven to 70 degrees. Mix your butter and icing sugar till soft and creamy. Add in one egg at a time and mix after each one. Then add in your vanilla esscense and mix well..
- Add your self rising flour into the mixture. Add a bit of milk at a time and keep mixing..
- Your batter should look similar to below pic..
- Separate your batter into 2 halves. In one half add your strawberry esscense and in the other half add your coco powder. Mix well..
- Line your cupcake tray with cupcake holders and spoon in the batter. Bake till skewer comes out clean..
- On the stove remove the boiled milk and add in some of your baking chocolate. Mix till melted and return pot to stove. Add more chocolate pieces and your icing sugar. Mix till it boils up and start to thicken. Remove from stove and allow to cool so it gets more thick..
- Poke holes into your cupcakes using a fork and pour your chocolate syrup over. Decorate as desired and pop it in the fridge so that the chcolate syrup can set..
- The reason for poking the holes is so that the choclate syrup can go into the cupcake, keeping moist and chocolatey on the inside. Enjoy ❤.
Chocolate Cupcakes: These are my favorite fluffy and moist chocolate cupcakes (I've also used this base recipe for my Chocolate Orange Cupcakes). These chocolate hi-hat cupcakes are topped with a silky strawberry Swiss meringue buttercream and dunked in a shell of chocolate. It's like a chocolate covered strawberry in cupcake form! They're so fun and easy to make but look so impressive. Plus, I'm sharing my best tips for perfecting your Swiss meringue buttercream.
