Sweetheart Strawberry Chocolate Cupcakes
These adorable Sweetheart Strawberry Chocolate Cupcakes are perfect for Valentine's Day or any romantic occasion! Featuring moist chocolate cupcakes, fresh strawberry frosting, and elegant chocolate-covered strawberries on top. A delightful treat for your sweetheart!
Equipment
- Cupcake Pan
- Food Processor
- Mixer
Ingredients
For the Chocolate Covered Strawberries
- 8 ounces dark chocolate melting wafers
- 16 fresh strawberries washed and dried
- 4 ounces white chocolate melting wafers
- Pink or red gel icing color (optional)
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons Hershey’s Special Dark Cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 large egg
- 0.5 cup milk
- 0.5 cup vegetable oil
- 0.75 teaspoon vanilla extract
- 0.5 cup hot water
For the Strawberry Frosting
- 0.75 cup fresh chopped strawberries
- 0.5 cup salted butter softened
- 0.5 cup shortening
- 4 cups powdered sugar
- Pink or red gel icing color (optional)
Instructions
- 1. Craft the Chocolate Covered Strawberries: Gently melt the dark chocolate wafers in a small bowl, following package directions. Dip each clean, dry strawberry into the melted chocolate, letting any extra drip away, then place on parchment paper to dry. Next, melt the white chocolate wafers. If you like, mix in a tiny bit of pink or red gel coloring to create a lovely shade. Drizzle this colorful chocolate over your dark chocolate strawberries and let them set. For best results, chill them until you're ready to decorate.
- 2. Bake Your Delightful Chocolate Cupcakes: Get your oven ready by preheating it to 300°F (148°C) and lining a cupcake pan with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, lightly combine the egg, milk, vegetable oil, and vanilla extract. Pour these wet ingredients into your dry mix and stir until everything is just blended. Carefully add the hot water and mix until the batter is smooth, even if it seems a bit thin – that’s just right! Fill your cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick inserted comes out with only a few moist crumbs. Let the cupcakes cool in the pan for a couple of minutes before moving them to a wire rack to cool completely.
- 3. Whip Up the Fresh Strawberry Frosting: Place your chopped strawberries into a food processor and blend until silky smooth. For an extra refined frosting, you can strain the puree through a fine mesh sieve to remove any seeds. In a large mixer bowl, beat the softened butter and shortening until they are light and well combined. Gradually add about half of the powdered sugar, mixing until smooth. Stir in 2 tablespoons of your fresh strawberry puree. Now, add the remaining powdered sugar and beat until the frosting is wonderfully smooth and creamy. If you want a more intense strawberry flavor or a thinner consistency, add a little more puree, one tablespoon at a time. Finish by adding a tiny bit of pink or red gel icing color until you achieve your perfect shade of pretty pink frosting.
- 4. Assemble Your Valentine's Masterpiece: Using your favorite piping tip (like an Ateco tip 844) or simply spreading with a knife, generously frost each cooled chocolate cupcake with the fresh strawberry frosting. To complete your adorable treats, gently place one chilled chocolate covered strawberry on top of each frosted cupcake. Now, they're ready to share with your sweetheart!
Notes
Nutrition Information (per serving):
Calories: 399
Total Carbs: 50.3 g
Net Carbs: 50.3 g
Fats: 22.2 g
Protein: 3 g
Calories: 399
Total Carbs: 50.3 g
Net Carbs: 50.3 g
Fats: 22.2 g
Protein: 3 g
