Description
These delightful cupcakes feature a moist chocolate cake infused with fresh strawberries, topped with a glossy chocolate ganache and a whole strawberry for added flair.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
- 6 ounces semi-sweet chocolate, melted
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners. Chop strawberries.
- Whisk together dry ingredients in a large bowl. Beat wet ingredients until smooth, then fold into dry ingredients and gently mix in chopped strawberries.
- Fill cupcake liners 2/3 full with batter and bake for 18–20 minutes until a toothpick comes out clean. Let cool on a wire rack.
- Heat heavy cream until simmering, pour over melted chocolate, stir until smooth to make ganache. Dip cooled cupcakes in ganache and top with whole strawberries. Let ganache set before serving.
Notes
Store in an airtight container at room temperature for up to 1 day or in the refrigerator for 2–3 days. For best taste and texture, serve at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg