Tomorrow it is Valentine´s day 
I love making cupcakes for Valentine´s day
These chocolate cupcakes are super moist and fluffy.
I topped it with a delicious strawberry frosting, that just melts in your mouth.

Normally I would never add so much frosting on a cupcake, but this frosting is made with real strawberries and contains no butter,  It´s so delicious.


 I hope you give these a try, happy baking!

 CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING

  • 3/4 CUP (170 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO PIECES
  • 1 1/3 CUPS (300 G) GRANULATED SUGAR
  • 4 LARGE EGGS, ROOM TEMPERATURE
  • 2 CUPS + 1 TABLESPOON (225 G) ALL-PURPOSE FLOUR, SIFTED
  • 3/4 CUP (85 GRAM) UNSWEETENED COCOA POWDER, SIFTED
  • 3/4 TEASPOON BAKING SODA
  • TEASPOON SALT
  • 1 CUP (236 ML) HOT STRONG COFFEE
  • 1 CUP (236 ML) HEAVY WHIPPING CREAM, OR FULL MILK AT ROOM TEMPERATURE
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT

FROSTING

  • STRAWBERRY FROSTING, GET THE RECIPE HERE
  • 1 PINK DROP OF FOOD COLOR, OPTIONAL

DECORATION

  • SPRINKLES
  • MARSHMALLOW HEARTS

PREPARATION

  • Preheat oven to 350 F° (180C°).
  • Line two cupcake pans with 16 paper liners.
  •  Sift flour, unsweetened cocoa powder, baking soda and salt in a bowl twice, and set aside.
  •  In a bowl of a standing mixer, cream the butter and sugar together until light and fluffy, about six minutes.
  • Add the eggs, one at a time, mixing slowly after each addition, but not more than 30 seconds, add the vanilla bean paste while adding the last egg.
  • Slowly add half the flour mixture to the butter mixture, then add the hot coffee, beating slowly until well incorporated, but not more than 30 seconds.
  •  Add the remaining flour mixture, followed by the heavy cream.
  • Mix on medium speed until just combined, about 1 minute.
  • Scoop the batter into baking cups so that each cup is about 3/4 full, I use a standard size ice-cream scoop for this.
  • Bake for 25 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack to cool for one minute then remove the baking cups from the baking pan, let cool completely on a cooling rack.
  • Make the strawberry frosting, get the recipe here;  
  • If you like add a drop of pink food color in the strawberry frosting
  • Use a piping bag and a large nozzle, fill the bag with frosting and pipe swirls with strawberry frosting on top of the cooled cupcakes.
  • Decorate as you wish!

STEP BY STEP PICTURES; 

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2 Comments

  1. Hello Manuela, Tried your chocolate cupcake recipe and it turned out to be awesome. Thank you so much for posting this recipe.

    I have a question though, can I use this recipe to bake a cake instead of making cupcakes, would I need to make any changes to it, if yes, what would they be ?

    Do keep posting such awesome recipes.

    Love,
    Anu

    • Happy you liked it, yes you can bake a cake from the same batter! check after 25 minutes if it is done!

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