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Chocolate Strawberry Cupcakes with Irresistible Filling

Chocolate Strawberry Cupcakes with
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Chocolate Strawberry Cupcakes with Chocolate Filling are a delightful treat for any occasion.

Ingredients

Scale
  • For the Chocolate Cupcakes:
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For the Chocolate Filling:
  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • For the Strawberry Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup fresh strawberry puree
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
  4. Incorporate Dry and Wet Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Add Boiling Water: Stir in the boiling water carefully. The batter will be thin, but this will result in moist cupcakes.
  6. Fill Cupcake Liners: Pour the batter into the lined cupcake tin, filling each liner about two-thirds full.
  7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool for 15-20 minutes in the tin before transferring them to a wire rack.
  8. Prepare Chocolate Filling: In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir until melted and smooth. Allow to cool slightly.
  9. Fill Cupcakes: Once the cupcakes are cool, use a small knife or cupcake corer to remove a portion of the center. Fill each cupcake with the chocolate filling.
  10. Make Strawberry Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Beat until light and fluffy.
  11. Frost the Cupcakes: Using a piping bag or a spatula, frost the filled cupcakes with the strawberry frosting.

Notes

  • Store cupcakes in an airtight container for up to 3 days.
  • You can substitute fresh strawberry puree with store-bought if needed.
  • For a richer chocolate flavor, use dark cocoa powder.

Nutrition

Find it online: https://keepityummy.com/chocolate-strawberry-cupcakes-with/

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