Chocolate-Covered-Strawberry-Cupcakes

Recipe: Chocolate Covered Strawberry Hi Hat Cupcakes

Summary: Strawberry Swiss meringue buttercream dipped in chocolate make these cupcakes taste like a luscious chocolate dipped strawberry.

Ingredients

  • For the cupcakes:
  • 1/4 cup + 2 tbsp unsweetened Dutch-process cocoa powder
  • 1/4 cup + 2 tbsp hot tap water
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • rounded 1/2 tsp coarse salt
  • 12 tbsp (1 1/2 sticks) unsalted butter
  • 1 cup + 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream (light is fine), at room temperature
  • For the strawberry Swiss meringue buttercream frosting:
  • 1 1/2 cups diced strawberries
  • 4 egg whites, at room temperature
  • 1 1/2 cups sugar
  • pinch of table salt
  • 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
  • For the chocolate coating:
  • 12 oz good semi-sweet chocolate, finely chopped
  • 3 tbsp canola oil

For instructions please visit: Smells-Like-Home.com

 

 

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12