These cupcakes were made in a hurry. I had to put these together in two hours with the help of a four year old. !)
My niece was the cutest thing! Dipping the strawberries, helping to pipe the strawberry cream frosting, and of course, helping to "clean" the bowls and spoons...
By the time these cupcakes were finished, it was time for them to be eaten. When all was said and done, I had few of these left, and all the pretty ones had gone. I snapped this picture of the best one that was left.
The flavoring I used in the ganache filling was called Tequila Rose, it was the only strawberry creme liqueur available at my local ABC store. I wasn't sure how the "splash of tequila" in it would affect the flavor, but I was pleasantly surprised. It added a lovely, complex flavor when combined with the bittersweet chocolate. I usually let ganache refrigerate overnight, but this time I made it first, then, after dipping all the strawberries, when the cupcakes were (not quite) cooled, I pulled it out of the fridge and was surprised to see how well set it was.
These cupcakes are delicious, quite possibly my new favorite.
Chocolate Covered Strawberry Cupcakes
One-Bowl Chocolate Cupcakes
2 1/2 cups flour
3/4 cup cocoa powder
2 cups sugar
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
3 eggs
1 cup milk
1/2 cup sour cream, light is fine, but don't use fat-free
3/4 cup canola oil
2 tsp vanilla extract
Preheat oven to 350F.
Line 24 cupcake pan cavities with paper liners.
Combine all dry ingredients in a mixing bowl and whisk vigorously until the mixture looks fluffy. This is to incorporate air for a fluffier cake.
Add the remaining ingredients to the bowl and whisk until incorporated. The consistency of the batter should be just thin enough to fall from the whisk in a ribbon. If it's too thick, add a little bit of milk to the batter. If it's too thin, add a little flour.
Bake cupcakes 16-18 minutes.
Cook cakes just until it springs back when gently pressed.
24 chocolate covered strawberries
Whipped Strawberry Ganache Filling
6 oz. by weight, dark chocolate, chopped
6 fluid oz. heavy cream
1 tsp strawberry cream liqueur or strawberry extract.
Add chocolate and cream to a small glass mixing bowl, microwave 1 minute and stir. If nessecary, microwave an additional 30 seconds, until chocolate melts into the cream when you stir. Once the chocolate is blended into the cream completely, add the strawberry cream liqueur or extract and stir thoroughly. Refrigerate until completely set, overnight, or at least two hours.
Core the cupcakes.
Take the ganache out of the refrigerator, and blend with a hand mixer until almost doubled in volume and lightened in color.
Transfer the ganache to a pastry bag and pipe into the cored cupcakes until a little bit over full.
Whipped Strawberry Cream Cheese Frosting
16 oz. cream cheese, cold
4 Tbs butter, softened
1/4 cup strawberry jam
1/2 tsp lemon extract
1 tsp vanilla extract
1/2 - 2 cups confectioners' sugar, to taste
1 cup heavy cream, cold
2 Tbs - 1/2 cup confectioners' sugar to taste
Combine the first six ingredients in a food processor, and pulse until combined
Add the cream and sugar to a stand mixer with whisk attachment, whip until it holds firm peaks.
Fold the cream cheese mixture into the whipped cream mixture.
Whip with the whisk attachment until smooth.
Fill a pastry bag with a Wilton 1M or other desired piping tip, and pipe generously onto the filled cupcakes.
Drizzle with melted chocolate and top with a chocolate covered strawberry.
My niece was the cutest thing! Dipping the strawberries, helping to pipe the strawberry cream frosting, and of course, helping to "clean" the bowls and spoons...
By the time these cupcakes were finished, it was time for them to be eaten. When all was said and done, I had few of these left, and all the pretty ones had gone. I snapped this picture of the best one that was left.
The flavoring I used in the ganache filling was called Tequila Rose, it was the only strawberry creme liqueur available at my local ABC store. I wasn't sure how the "splash of tequila" in it would affect the flavor, but I was pleasantly surprised. It added a lovely, complex flavor when combined with the bittersweet chocolate. I usually let ganache refrigerate overnight, but this time I made it first, then, after dipping all the strawberries, when the cupcakes were (not quite) cooled, I pulled it out of the fridge and was surprised to see how well set it was.
These cupcakes are delicious, quite possibly my new favorite.
Chocolate Covered Strawberry Cupcakes
One-Bowl Chocolate Cupcakes
2 1/2 cups flour
3/4 cup cocoa powder
2 cups sugar
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
3 eggs
1 cup milk
1/2 cup sour cream, light is fine, but don't use fat-free
3/4 cup canola oil
2 tsp vanilla extract
Preheat oven to 350F.
Line 24 cupcake pan cavities with paper liners.
Combine all dry ingredients in a mixing bowl and whisk vigorously until the mixture looks fluffy. This is to incorporate air for a fluffier cake.
Add the remaining ingredients to the bowl and whisk until incorporated. The consistency of the batter should be just thin enough to fall from the whisk in a ribbon. If it's too thick, add a little bit of milk to the batter. If it's too thin, add a little flour.
Bake cupcakes 16-18 minutes.
Cook cakes just until it springs back when gently pressed.
24 chocolate covered strawberries
Whipped Strawberry Ganache Filling
6 oz. by weight, dark chocolate, chopped
6 fluid oz. heavy cream
1 tsp strawberry cream liqueur or strawberry extract.
Add chocolate and cream to a small glass mixing bowl, microwave 1 minute and stir. If nessecary, microwave an additional 30 seconds, until chocolate melts into the cream when you stir. Once the chocolate is blended into the cream completely, add the strawberry cream liqueur or extract and stir thoroughly. Refrigerate until completely set, overnight, or at least two hours.
Core the cupcakes.
Take the ganache out of the refrigerator, and blend with a hand mixer until almost doubled in volume and lightened in color.
Transfer the ganache to a pastry bag and pipe into the cored cupcakes until a little bit over full.
Whipped Strawberry Cream Cheese Frosting
16 oz. cream cheese, cold
4 Tbs butter, softened
1/4 cup strawberry jam
1/2 tsp lemon extract
1 tsp vanilla extract
1/2 - 2 cups confectioners' sugar, to taste
1 cup heavy cream, cold
2 Tbs - 1/2 cup confectioners' sugar to taste
Combine the first six ingredients in a food processor, and pulse until combined
Add the cream and sugar to a stand mixer with whisk attachment, whip until it holds firm peaks.
Fold the cream cheese mixture into the whipped cream mixture.
Whip with the whisk attachment until smooth.
Fill a pastry bag with a Wilton 1M or other desired piping tip, and pipe generously onto the filled cupcakes.
Drizzle with melted chocolate and top with a chocolate covered strawberry.
