Strawberry Swiss meringue buttercream dipped in chocolate make these cupcakes taste like a luscious chocolate dipped strawberry.
Chocolate Covered Strawberry Hi Hat Cupcakes
Strawberry Swiss meringue buttercream dipped in chocolate make these cupcakes taste like a luscious chocolate dipped strawberry.
Ingredients
- 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
- 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
- 12 oz good semi-sweet chocolate, finely chopped
- 3 tbsp canola oil
For the cupcakes:
For the strawberry Swiss meringue buttercream frosting:
For the chocolate coating:

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