Double Chocolate and Strawberry Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 0.333 cup chopped, plain Dark chocolate (65% cocoa solids)
- ½ cup butter
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1 cup dark brown sugar
- 1 egg (beaten)
- ½ cup Chocolate chip
- ½ cup hot water
- For the strawberry buttercream
- 3 cups powdered sugar
- 0.333 cup unsalted butter
- 4 Tbsps strawberry coulis
- ½ Tbsp cream (38% fat)
- To decorate
- 12 sugar heart (decorative)
- 12 milk chocolate chunk (30% cocoa solids)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir once. Set aside to cool.
3.
Sift the flour, baking soda and cocoa powder into a mixing bowl. Stir in the sugar.
4.
Slowly stir the egg into the melted chocolate. Stir the egg mixture into the dry ingredients with the chocolate chips. Stir in the hot water, until only just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the strawberry buttercream: beat the butter until soft. Sift in the icing sugar and add the strawberry sauce and cream. Beat well until smooth and creamy.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar hearts and chocolate chunks.
