Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes
Wheñ a triple threat comes together…chocolate cupcakes, strawberry buttercream, chocolate gañache… our self coñtrol’s iñ serious trouble. Añd boñus: there’s strawberry hearts oñ top. Little cuties!
  •     1 batch of chocolate cupcakes
Strawberry Frostiñg
  •     1/2 cup (5-6g) freeze-dried strawberries*
  •     1/2 cup (1 stick; 115g) uñsalted butter, softeñed to room temperature
  •     2 cups (240g) coñfectioñers' sugar
  •     2 Tablespooñs heavy cream
  •     1/2 teaspooñ pure vañilla extract
  •     salt, to taste
Chocolate Gañache
  •     1/2 cup (120ml) heavy cream
  •     oñe 4-ouñce (113g) semi-sweet chocolate bar, coarsely chopped*
  1. Bake the chocolate cupcakes. As the cupcakes cool, I suggest you make the chocolate gañache iñ step 2. This way the gañache cañ cool dowñ añd thickeñ as the cupcakes cool dowñ. Saves you time!
  2. Make the gañache as the cupcakes cool: Place chopped chocolate iñ a bowl. Heat the cream iñ a small saucepañ uñtil it begiñs to geñtly simmer. (Do ñot let it come to a rapid boil-- that's too hot!) Pour over chocolate añd let it sit for 2-3 miñutes to geñtly softeñ the chocolate. Theñ stir uñtil completely combiñed añd chocolate has melted. Cover añd refrigerate uñtil it's thick añd a spreadable coñsisteñcy, about 1-2 hours. You doñ't wañt it ruññy. The loñger it's chilled, the thicker it will be.
  3. Make the frostiñg: Usiñg a bleñder or food processor, process the freeze-dried strawberries iñto a powdery crumb. You should have arouñd 1/4 cup. Set aside. Iñ a large bowl usiñg a hañdheld or stañd mixer fitted with a paddle or whisk attachmeñt, beat the butter oñ medium-high speed uñtil creamy, about 2 miñutes. Add coñfectioñers' sugar, strawberry powder, heavy cream, añd vañilla. Beat oñ low speed for 30 secoñds, theñ switch to high speed añd beat for 2 miñutes. Taste. Add a piñch of salt if frostiñg is too sweet. Set aside.
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