Strawberry-filled cupcakes with chocolate-covered strawberries

Based on 19 ratings
Sarah Radtke

Sarah Radtke

“I enjoy baking in my spare time and I now also cater for auctions at an auction house. Recently, I served these cupcakes there, and I hope you’ll enjoy them as much as the visitors! Share your own recipe on Kitchen Stories, and send it to community@kitchenstories.io”

Difficulty

Medium 👍
60
min.
Preparation
20
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
500 g strawberries (divided)
180 g flour
40 g unsweetened cocoa powder
2½ tsp baking powder
180 g sugar
¼ tsp salt
315 g butter (divided)
egg
1½ tbsp vanilla sugar (divided)
100 ml hot water
150 ml milk
100 g strawberry jam
200 g bittersweet chocolate (divided)
280 g confectioner’s sugar
1 tbsp heavy cream
sprinkles for garnish
Metric
Imperial

Utensils

  • oven
  • muffin tin
  • sieve
  • bowl
  • muffin liners
  • stand mixer with whisk
  • pot
  • wooden skewer
  • wire rack
  • cutting board
  • knife
  • 2 bowls
  • heatproof bowl
  • decorating tip
  • piping bag

Nutrition per serving

Cal
553
Protein
5 g
Fat
29 g
Carb
67 g
  • Step 1/7

    Preheat the oven to 175°C/350°F. Line muffin tin with muffin liners. To make the chocolate batter (recipe adapted from Linda Lomelino), combine flour, unsweetened cocoa powder, baking powder, sugar, and salt in a bowl and sift.
    • 180 g flour
    • 40 g unsweetened cocoa powder
    • 2½ tsp baking powder
    • 180 g sugar
    • ¼ tsp salt
    • oven
    • muffin tin
    • sieve
    • bowl
    • muffin liners

    Preheat the oven to 175°C/350°F. Line muffin tin with muffin liners. To make the chocolate batter (recipe adapted from Linda Lomelino), combine flour, unsweetened cocoa powder, baking powder, sugar, and salt in a bowl and sift.

  • Step 2/7

    Melt part of the butter. Beat egg in a bowl, add melted butter, part of the vanilla sugar, hot water, and milk, and stir well to combine. Add sifted flour mixture and whisk to combine. Divide the batter between the muffin liners and bake for approx. 20 min. at 175°C/350°F (insert a wooden skewer, cupcakes are done if it comes out dry). Briefly cool down in the muffin tin, then move cupcakes to a wire rack to cool completely.
    • 75 g butter
    • egg
    • ½ tbsp vanilla sugar
    • 100 ml hot water
    • 150 ml milk
    • stand mixer with whisk
    • pot
    • bowl
    • wooden skewer
    • wire rack

    Melt part of the butter. Beat egg in a bowl, add melted butter, part of the vanilla sugar, hot water, and milk, and stir well to combine. Add sifted flour mixture and whisk to combine. Divide the batter between the muffin liners and bake for approx. 20 min. at 175°C/350°F (insert a wooden skewer, cupcakes are done if it comes out dry). Briefly cool down in the muffin tin, then move cupcakes to a wire rack to cool completely.

  • Step 3/7

    To prepare the strawberry filling, briefly heat up the strawberry jam in a pot, then set aside. Chop part of the strawberries and mix into the jam with the remaining vanilla sugar.
    • 100 g strawberry jam
    • 100 g strawberries
    • 1 tbsp vanilla sugar
    • pot
    • cutting board
    • knife

    To prepare the strawberry filling, briefly heat up the strawberry jam in a pot, then set aside. Chop part of the strawberries and mix into the jam with the remaining vanilla sugar.

  • Step 4/7

    To prepare the chocolate buttercream (recipe adapted from “Backbube” blog), chop half of the bittersweet chocolate, then set up a double boiler to melt the chocolate. Set aside to cool down. Sift the confectioner’s sugar. Cream the remaining butter in a stand mixer for approx. 5 min. Add the melted chocolate and sifted confectioner’s sugar to the stand mixer and beat until fluffy. Add heavy cream and beat again to incorporate.
    • 100 g bittersweet chocolate
    • 280 g confectioner’s sugar
    • 240 g butter
    • 1 tbsp heavy cream
    • 2 bowls
    • pot
    • heatproof bowl

    To prepare the chocolate buttercream (recipe adapted from “Backbube” blog), chop half of the bittersweet chocolate, then set up a double boiler to melt the chocolate. Set aside to cool down. Sift the confectioner’s sugar. Cream the remaining butter in a stand mixer for approx. 5 min. Add the melted chocolate and sifted confectioner’s sugar to the stand mixer and beat until fluffy. Add heavy cream and beat again to incorporate.

  • Step 5/7

    To make the chocolate-coated strawberries, chop the remaining bittersweet chocolate and melt using the double boiler. Dip the remaining strawberries into the melted chocolate (fully cover bigger ones, and partially cover smaller ones). Rest for approx. 1 min., then garnish with sprinkles of your choice. Set aside to harden, then refrigerate until you assemble the cupcakes.
    • 100 g bittersweet chocolate
    • 400 g strawberries
    • sprinkles for garnish

    To make the chocolate-coated strawberries, chop the remaining bittersweet chocolate and melt using the double boiler. Dip the remaining strawberries into the melted chocolate (fully cover bigger ones, and partially cover smaller ones). Rest for approx. 1 min., then garnish with sprinkles of your choice. Set aside to harden, then refrigerate until you assemble the cupcakes.

  • Step 6/7

    To assemble the cupcakes, use a small spoon to hollow out the middle of the cupcakes, then fill with strawberry jam mixture. Fill chocolate buttercream into a piping bag, and pipe onto the cupcakes with a star-shaped decorating tip. Garnish with the chocolate-covered strawberries. Enjoy!
    • decorating tip
    • piping bag

    To assemble the cupcakes, use a small spoon to hollow out the middle of the cupcakes, then fill with strawberry jam mixture. Fill chocolate buttercream into a piping bag, and pipe onto the cupcakes with a star-shaped decorating tip. Garnish with the chocolate-covered strawberries. Enjoy!

  • Step 7/7

    Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

    Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.