We are taking our favorite chocolate cupcake recipe and filling with creamy strawberry buttercream, and topping it with smooth chocolate ganache. All pretty straightforward recipes grouped together to create a new cupcake masterpiece. Unwrap the decadence ♥

Season: Winter

Holiday: Valentine's Day

~Ingredients:

-Chocolate Cupcake:

3/4 Cup All Purpose Flour.

1/2 Cup Unsweetened Natural Cocoa Powder.

3/4 Teaspoon Baking Powder.

1/2 Teaspoon Baking Soda.

1/4 Teaspoon Salt.

2 Large Eggs. room temperature.

1/2 Cup Granulated Sugar.

1/2 Cup Packed Light Brown Sugar.

1/3 Cup Vegetables or Canola Oil.*

2 Teaspoons Pure Vanilla Extract.

1/2 Cup Buttermilk, room temperature.**

-Strawberry Frosting:

1/2 Cup Freeze - Dried Strawberries.**

1/2 Cup Unsalted Butter; softened to room temperature.

2 Cups Powdered Sugar.

2 Tablespoons Heavy Cream.

1/2 Teaspoon Pure Vanilla Extract.

Salt, to taste.

-Chocolate Ganache:

1/2 Cup Heavy Cream.

1 (4 ounce) Semi Sweet Chocolate Bar, coarsely chopped.

-Topping (Optional):

Fresh Strawberries, sliced.

~Directions:

-Making the Cupcakes: 

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.

Step 2: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. 

Step 3: In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract together until completely smooth. 

Step 4: Pour half of the wet ingredients into the dry ingredients. 

Step 5: Then half of the buttermilk. Gently whisk for a few seconds. 

Step 6: Repeat with the remaining wet ingredients and buttermilk. 

Step 7: Stir until just combined; do not over mix! The batter will be thin.

Step 8: Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. 

Step 9: Bake for 18 - 21 minutes, or until a toothpick inserted in the center comes out clean. 

Step 10: Allow to cool completely before frosting. 

-Making the Ganache: 

Step 11: Place chopped chocolate in a bowl. 

Step 12: Heat the heavy cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil-- that's way too hot!) 

Step 13: Pour the heavy cream over the chocolate and let it sit for 2 - 3 minutes to gently soften the chocolate.

Step 14: Then stir until completely combined and chocolate has melted. 

Step 15: Cover and refrigerate until it's thick and a spreadable consistency, about 1 - 2 hours.****

-Making the Frosting: 

Step 16: Using a blender or a food processor, process the freeze-dried strawberries into a powdery crumb. 

Step 17: You should have around 1/4 cup. Set aside. 

Step 18: In a large bowl beat the butter on medium - high speed until creamy, about 2 minutes. 

Step 19: Add powdered sugar, strawberry powder, heavy cream, and vanilla extract. 

Step 20: Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. 

Step 21: Add a pinch of salt if frosting is too sweet. Set aside.

-Filling the Cupcakes: 

Step 22: Using a sharp knife, cut a circle / hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. 

Step 23: Spoon or pipe frosting inside each carved out cupcake use however much frosting will fit. Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling.

Step 24: Frost each cupcake with thickened chocolate ganache.

Step 25: If you'd rather pipe the ganache on top, let the ganache chill in the refrigerator for several more hours, so it will be the thicker consistency to pipe.

Step 26: Top with fresh sliced strawberry. (Optional).

Step 27: Store leftover cupcakes in the refrigerator for up to 3 - 4 days.

Step 28: Unfrosted cupcakes can be frozen up to 2 months. 

Step 29: Thaw overnight in the refrigerator and bring to room temperature before frosting, filling, and serving.

Step 30: Eat and Enjoy!

~Recipe Notes:

*You can use melted coconut oil if you don't have vegetable oil or canola oil on hand.

**Check out our book Baking Tips & Tricks to learn how to make buttermilk at home.

***Where to buy freeze-dried strawberries? 

We always find them in our regular grocery store in the dried fruit aisle. Keep your eyes peeled– they're more commonly found that you think.

****You don't want the ganache to be runny. The longer it's chilled, the thicker it will be.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)