Temptatious Strawberry Cupcakes Covered With Chocolate

temptatious-chocolate-straw
Chocolate Covered Strawberry Cupcakes

Did you know that strawberries are a powerhouse of antioxidants? Now add the chocolate and you have even more antioxidants in a cupcake that is not only tempting but really is good for you.  I also just read that those who eat dark chocolate every day have a lower incidence of heart problems. Well i guess enough said lets get into the recipe and bake these little darlings.

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This Recipe makes 24 cupcakes

Temptatious Strawberry Cupcakes Covered With Chocolate

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12

Temptatious Strawberry Cupcakes Covered With Chocolate

Ingredients

  • 1 package dark chocolate cake mix
  • 1 cup fresh buttermilk
  • 1/2 cup of virgin olive oil
  • 4 large eggs
  • For the strawberry buttercream
  • 3 tablespoons of fresh strawberry puree (from around 1/2 cup ripe fresh strawberries)
  • 1 cup of fresh unsalted full cream butter
  • 3-1/2 cups of confectioners'or icing sugar
  • 1/2 teaspoon vanilla flavor
  • For the chocolate-covered strawberries:
  • A dozen medium sized strawberries
  • Dark chocolate melts

Instructions

  1. Pre-heat stove to 350 degrees and then proceed to line a normal muffin tin by using 24 paper liners
  2. Whip collectively all the ingredients for your cupcakes by using an electric blender on medium to high speed for approximately 2 minutes
  3. Split mixture equally between cups and cook for 15 to 20 min's, or until cup cake tester comes out looking clean
  4. Permit cupcakes to cool down within the tin for around Five minutes once they are finished, after that move them to a wire rack to cool down entirely
  5. For the strawberry buttercream
  6. Mix strawberries using a blender and strain out seeds using a fine-mesh filter
  7. Inside the dish of an electric blender, whip together the butter using a medium speed till fluffy and light
  8. Decrease speed of blender and little by little include confectioners' icing sugar, and whip until everything is well combined
  9. Include vanilla as well as strawberry puree, and blend (If icing is way too thick, increase the puree, if it is far too liquid, increase sugar)
  10. Pipe icing on chilled cupcakes employing a large star tip and top using half a dark chocolate coated strawberry (notice below)
  11. For the chocolate-covered strawberries:
  12. Cut strawberries in two, keeping the leaves as well as stalks on as far as possible
  13. Utilizing a dual boiler, dissolve dark chocolate melts till smooth
  14. Dip every strawberry 1 / 2 in the dark chocolate and then place on a tinfoil lined cooking sheet in order to dry
  15. As soon as dark chocolate is ready, place 1 strawberry half on every cupcake