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Chocolate Fudge Cupcakes with Strawberry Buttercream and Chocolate Covered Strawberries

Ingredients

For the Cupcakes:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsweetened cocoa powder
  • ⅔ cup unsalted butter 1 1/3 sticks
  • 1 tsp vanilla extract
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 1 cup milk

For the Frosting:

  • 2 sticks unsalted butter softened
  • 4 cups powdered sugar
  • 1/2 cup of strawberry puree from about 1-1 1/2 cups of fresh strawberries
  • 1/4 tsp salt
  • 1/4 tsp vanilla

For the Chocolate Covered Strawberries:

  • 15 strawberries
  • 6 oz melted chocolate
  • sprinkles optional

Instructions

For the Cupcakes:

  1. Heat the oven to 350 degrees and line 15 muffin cups with cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
  2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
  3. Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to over bake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

For the Frosting:

  1. Beat the butter and powdered sugar together with an electric mixer, starting on low and increasing speed as they come together. Add in the strawberry puree, salt and vanilla and mix until combined. Put the frosting into a piping bag, waiting until the cupcakes are cooled completely before piping on top.

For the Chocolate Covered Strawberries:

  1. Prepare a small pan by lining it with parchment or wax paper. Melt the chocolate in the microwave (for about 1 minute) or in a small saucepan. Dip each strawberry into the chocolate, swirling it around as you lift it out. Add sprinkles while the chocolate is still melty. Place the strawberries on the pan and freeze for about 5 minutes. Place one strawberry on top of each cupcake. Enjoy!