Friday, February 8, 2013

Chocolate Strawberry Cupcakes

Last summer I made Chocolate Covered Strawberry Cupcakes and used strawberry cake and chocolate frosting.  This time I used chocolate cake and chocolate frosting and filled them with strawberry whipped cream.  I love both versions, but man, the strawberry whipped cream in these is delicious!  These ones might take the cake.

I just swirled frosting onto these but if you want to top each cupcake with an actual chocolate-covered strawberry, check out my other link for directions.  Next time I make these I will add those.

Nommy nommmy.

In other news.

What are you all getting your significant other for Valentine's Day? 

I'm thinking my husband maybe needs a bacon tie?

If it happened to be scented it would be a no-brainer, of course.

Happy Friday friends!

Chocolate Strawberry Cupcakes
Strawberry whipped cream filling recipe from Tidy Mom

-24 Dark Chocolate Cupcakes  (I just use a Betty Crocker Devil's Food mix, substitute milk for the water, and add 3 Tbsp extra dark unsweetened cocoa powder.)

-Strawberry Whipped Cream Filling
-1 cup heavy cream
-1/3 cup sugar
-1 tsp vanilla
-1/3 cup strawberry puree  (Just throw about 6 large strawberries in the food processor and blend well.  My "1/3 cup" was rather heaping.)

Beat heavy cream, sugar, and vanilla in a chilled metal bowl to stiff peaks.  Fold in strawberry puree.  Spoon into a piping bag.  

Use a cupcake corer to make a hole for filling in the center of each cupcake  (or just use a knife to cut a cone-shaped piece out).  Pipe strawberry whipped cream into each hole.

Nana's Ultimate Chocolate Frosting: 
-1/2 c. butter
-3 (1 oz.) squares unsweetened chocolate (Baker's chocolate)
-1 lb. powdered sugar (1 box or about 3 3/4 c.)
-1/2 tsp. vanilla
-1/4 c. milk

Melt butter and chocolate carefully in the microwave at 70% power, stirring often (don't scorch the chocolate!).   In a large bowl, combine powdered sugar, vanilla, and milk. Blend in the hot melted chocolate and mix well, allowing the chocolate to melt the sugar. Let it stand until pipeable (it thickens as it cools), or place it in the refrigerator to speed the process. 

Spoon frosting into a piping bag and pipe frosting onto each cupcake using an XL round tip.  (Just pipe right on top of the strawberry whipped cream.  It will cover it nicely.)

Garnish with little heart candies or chocolate-covered strawberries. 
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