Strawberry Surprise Chocolate Chip Cupcakes

Strawberry Surprise Chocolate Chip Cupcakes
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    12
    cupcakes

Ingredients

Instructions

PREHEAT oven to 350°F. Paper-line 12 standard (2 1/2-inch) muffin cups.

For CUPCAKES
COMBINE flour, cocoa, baking powder, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until light and fluffy. Add egg and vanilla extract. Gradually beat in flour mixture alternately with milk. Fold 2/3 cup of dark chocolate morsels into batter. Divide dough among prepared muffin cups, filling each about 2/3 full.

BAKE for 20 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.

For STRAWBERRIES
RESERVE 12 nicest whole strawberries for coating. Hull remaining strawberries, finely chop and toss with 2 tablespoons sugar. Let stand 30 minutes, then push 1/2 cup of the berries through a fine sieve using the back of a spoon. Discard strawberry waste and set aside remaining chopped strawberries.

For GANACHE
HEAT cream in small pot over low. When bubbles form around edges remove from heat, add 1 cup dark chocolate morsels, cover and let stand until melted. Stir to fully combine. Transfer to small bowl.

For STRAWBERRY FROSTING
BEAT butter until light and fluffy. Gradually beat strawberry liquid into butter, beating until well combined (if mixture looks like it’s separating don’t worry, it will come together when you add the sugar). When butter resembles pink mousse, add 1 cup powdered sugar and begin mixing on low speed to combine. Beat on high speed for a minute. Repeat this process one cup at a time until all of your powdered sugar has been added.

To ASSEMBLE
CUT a core, about 1 inch long and width of a quarter coin from top of each cupcake. Place 1 teaspoon of the chopped strawberries into each cavity, dividing berries evenly among the cupcakes. Place the top sliver of each core back on the cupcakes, pressing gently to adhere.

FROST each cupcake using a piping bag fitted with a round tip to pipe a high, round swirl.

COAT the reserved whole strawberries in the ganache, by holding the stem end, and dipping the tip of the strawberry into the warm ganache. Place immediately onto the cupcake frosting allowing the ganache to drip over the frosting swirl.