Abigail created this recipe for a cupcake competition. The chocolate cake is rich and yummy – almost like a brownie bite but lighter. The strawberry buttercream frosting is the best tasting frosting I have had in a very long time and the color is a perfect shade of pink. I will definitely be making these in the near future.
Chocolate Covered Strawberry Cupcakes
by Abigail Swartvagher
Dark Chocolate Cake
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup unsweetened cocoa powder (spooned and leveled)
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup packed light-brown sugar
½ cup white sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 ¼ cup low-fat buttermilk
Preheat oven to 350. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
Divide mixture into cupcake tins and bake at 350 for 12 minutes.
Strawberry Buttercream Frosting
3 sticks unsalted butter
4 ½ cups confectioners sugar
½ cup strawberries, pureed
1 ½ tsp vanilla
Puree the strawberries in a food processor. Set aside.
Cream butter in the bowl of a stand mixer fitted with the paddle attachment. Add the confectioners sugar about a cup at a time and beat until just blended.
Add strawberry puree and vanilla and beat until the buttercream is light and fluffy (about 3-5 minutes).
Frost the cupcakes and decorate with strawberries if you desire.