Strawberry Chocolate Cupcakes Delight (Print Version)

Chocolate and strawberry combine for a decadent filled treat with rich whipped cream and fresh berry flavor.

# Ingredients:

→ Strawberry Filling

01 - 4 ounces strawberries, fresh or frozen
02 - 1 tablespoon granulated sugar
03 - 2 tablespoons water (if using frozen strawberries, use 1 tablespoon)
04 - 1/2 tablespoon cornstarch
05 - 1/2 tablespoon lemon juice

→ Chocolate Cupcakes

06 - 1 cup all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 cup unsweetened natural cocoa powder
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon coarse kosher salt
12 - 2 large eggs, room temperature
13 - 1/2 cup milk
14 - 1/2 cup vegetable oil
15 - 2 teaspoons pure vanilla extract
16 - 1/4 cup hot coffee

→ Strawberry Whipped Cream Frosting

17 - 1 cup freeze-dried strawberries
18 - 1 cup heavy whipping cream, cold
19 - 2 tablespoons granulated sugar

# Steps:

01 - In a medium saucepan, combine strawberries, granulated sugar, and water. Bring to a rolling boil over medium-high heat, stirring frequently.
02 - In a small bowl, whisk together cornstarch and lemon juice until fully dissolved.
03 - Slowly stream the cornstarch mixture into the boiling strawberries while stirring. Reduce heat to medium and cook for 5 minutes, stirring occasionally, mashing berries for a smoother texture. Transfer filling to a bowl, cover, and chill for at least 1 hour.
04 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
05 - Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and kosher salt in a small bowl.
06 - In a separate medium bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
07 - Add dry mixture to wet ingredients and fold together until just combined.
08 - Scrape the bowl, then mix in hot coffee until the batter is homogenous and smooth.
09 - Divide the batter evenly among the prepared liners, filling each halfway. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
10 - Place freeze-dried strawberries between two sheets of parchment paper and crush with a rolling pin until fine. Sift to remove large pieces.
11 - In a large mixing bowl fitted with a whisk attachment, whip cold heavy cream on medium-low speed until it just begins to thicken.
12 - Gently fold in the prepared strawberry powder and granulated sugar. Whisk on medium-low (speed 4) for about 3 minutes until the mixture reaches a thick, spreadable consistency. Do not overbeat.
13 - Once cupcakes are completely cool, use a small knife or cupcake corer to remove a portion from the center, being careful not to cut through the bottom. Fill each cavity with strawberry filling and replace the cupcake core on top.
14 - Spoon or pipe strawberry whipped cream frosting onto each cupcake. Optional: Garnish with chocolate-covered strawberries.

# Notes:

01 - Ensure cupcakes are fully cooled before filling or frosting to prevent the whipped cream from melting.
02 - Allow the strawberry filling to chill and thicken for at least an hour for best texture.

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