Is there a more perfect pairing than chocolate and strawberries? These chocolate cupcakes are rich, filled with strawberry compote, and topped with light strawberry buttercream. Perfect, right?
In the next few weeks I’m making cakes for some friends, so I wanted to try out a few new recipes. I like using cupcakes to test new flavor combos. It’s not as much work as making a layer cake, and I can easily share the extra cupcakes with friends, instead of accidentally eating a whole cake by myself. Not that that has ever happened…
Today in the test kitchen, I’m trying out chocolate cupcakes with strawberry frosting. I’m usually not a big chocolate cake fan (unless it’s this chocolate cake), so I don’t have a favorite recipe of my own. Instead, I’m using the chocolate cupcake recipe from my Magnolia Bakery cookbook.
For the frosting, I used a standard buttercream, but instead of softening the buttercream with milk I used pureed strawberries. Then as an added bonus (and because strawberries were on sale this week), I made a quick strawberry filling. It’s only three ingredients and cooks for about 10 minutes. The best part is that it keeps the cake moist and adds an extra punch of strawberry flavor.
Before I leave you, there are two pro-tips I must share with you.
- This recipe calls for unsweetened chocolate. Under no circumstances should you snack on the extra chocolate. It will only end in regret, and if you’re me, downing two handfuls of M&M’s to get the bitter taste of unsweetened chocolate to go away.
- When making the strawberry frosting, make sure the butter is at room temperature before attempting to cream it, especially if your beater is plastic. I was a little over eager and broke my beloved scraper paddle. RIP scraper paddle. You are already missed.
Despite the loss of one of my favorite kitchen gadgets, these cupcakes were worth it. The cake has an intense chocolate flavor, with a fruity center and a light strawberry frosting. Even if you don’t love chocolate cake, you’ll love these!
- 6 ounces unsweetened chocolate
- 2 cups flour
- 1 tsp. baking soda
- 1 ½ tsp. salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 2 cups fresh strawberries
- ¼ cup granulated sugar
- 2 Tbs. water
- 2 cups unsalted butter, room temperature
- ½ cup fresh strawberries
- 6 cups powdered sugar, sifted
- Preheat oven to 350°F. Line a two 12 cup muffin tins with cupcake liners. Set aside.
- In a double boiler, melt chocolate. Stirring occasionally until smooth. Remove from heat, and allow to cool.
- In the meantime, whisk together flour, baking soda, and salt. Set aside.
- Cream together butter and both sugars until light and fluffy. Scrape down bowl.
- Add eggs one at a time. Mixing well after each addition.
- Mix in chocolate until homogenous.
- Add flour mixture in three parts, alternating with the buttermilk and vanilla. Do not over mix.
- Fill cupcake tray 3/4th of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow to sit in the tray for 10 minutes, before moving to a wire rack to cool completely.
- Combine all ingredients in a sauce pan over medium heat.
- Bring to a boil, turn down to low heat, and allow to simmer for 10 minutes.
- Remove from heat when the filling becomes slightly thick. Cool completely.
- Using the back of a wooden spoon, poke holes into cooled cupcakes. Use a piping bag to fill each cupcake with strawberry filling.
- Puree fresh strawberries. Push throw a sieve to remove seeds. Ideally, you should have slightly more than ¼ cup strawberry puree.
- Cream butter until smooth. Scrape down bowl.
- Add strawberry puree and beat to combine.
- Slowly beat in powdered sugar. If the buttercream is too stiff, add a tablespoon or two of extra strawberry puree. If it’s too soft, add a tablespoon or two of powdered sugar, until it’s the right consistency.
- Decorate to your heart’s content.