Chocolate Strawberry Cupcakes Recipe
Dress up these easy-to-make Chocolate Strawberry Cupcakes for a special occasion with strawberries dipped in chocolate and a big dollop of fresh-made whipped cr
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
Cooking tools:
- Stand mixer
- Piping bag
- Sifter
- Muffin tin
- Cupcake liner
- Cooling rack
- Baking sheet
- Parchment paper
- Toothpick
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Microwave
- Refrigerator
Ingredients
- Cupcakes
- 2 1/4 cups sifted Swans Down® Cake Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 cup hot coffee (we used French Market® Coffee)
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Sprinkles (optional)
- Chocolate-Dipped Strawberries
- 18 fresh strawberries, cleaned, with stem and leaves
- 1 1/2 to 2 cups bittersweet chocolate chips (or chopped chocolate)
- Whipped Cream
- 2 cups heavy whipping cream, chilled
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon vanilla extract
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