Sweet Strawberry and Sinful Chocolate Cupcakes
This combination is a match made in heaven
In need of cooking inspiration? Look no further! Our inventive community creates fabulous recipes, and we choose the best oneeach week to cook, photograph, and publish for the world to taste. If you’d like your own recipe to be featured, send it to email@example.com.
These tiny cakes are not only eye-catching but simply the sweetest strawberry-season sin. Our user Sarah Radtke tops her recipe for strawberry-filled cupcakes with decadent chocolate-covered strawberries. She sure convinced us and our community and is the winner of the very first Kitchen Stories recipe contest where we called for all of your best strawberry recipes.
Sarah doesn’t just bake in her free time, but delivers the sweet and sinful goods to guests of an auction house! We’re betting some of those guests would happily raise their numbers for these cupcakes—wouldn‘t you?
These cupcakes are detailed but not difficult. The base is a moist chocolate cake that offers a fruity, strawberry-filled surprise. A swirl of creamy chocolate buttercream makes the perfect anchor for the prize on top. The chocolate-covered strawberries? You got that right!
Make sure to take a picture for Instagram before you set them out, as these cupcakes are sure to disappear quickly.
1) Use hot water: You might have wondered why boiling water is added to the batter, but even if not, we have the answer! The water makes the cocoa powder bloom and develops as much flavor as possible which gives the cupcakes an extra chocolate kick.
2) The creamy frosting: If you like to bake, you probably know that making a smooth frosting can be difficult. The trick is to be patient. Make sure that your butter is really soft (but not melted) and whip it on it’s own until it’s pale yellow and fluffy before adding the other ingredients. It‘s easy, so don‘t skip these steps!
If you don’t want to eat these cupcakes right away, you can prep each part ahead and assemble them right before serving. The frosting is best stored in a bowl in the fridge. This way you can whip it again until it’s soft and smooth before filling it into a piping bag.
Even if it’s not strawberry season, these cupcakes are still a solid, crowd-pleasing choice. Simply use frozen strawberries instead of fresh ones for the filling and decorate the cupcakes with sprinkles or chocolate chips. When it comes to the decoration, feel free to get creative!
Do you also have a sweet recipe that you’d love to share with the community? Then send it in to firstname.lastname@example.org!
Published on June 25, 2018