Nothing says Valentine like chocolate and strawberries. What more this a Chocolate Cupcake topped with Strawberry Buttercream topped with more chocolate. I do not think it gets better than this.
This recipe has it all ; chocolate cupcakes, strawberry buttercream and chocolate covered strawberries. Guaranteed to give a chocolate lover their fix. The strawberry buttercream is bursting with lots of strawberry flavour. The strawberry syrup is made out of fresh strawberries, so you are guaranteed that nataural strawberry flavour. The strawberry buttercream compliments the chocolate cupcake. Pipe the strawberry buttercream onto the cupcake then top with a chocolate covered strawberry. Just the perfect Valentine’s dessert. All that is missing is a glass of Champagne.
- 100g cocoa powder
- 240g all purpose( plain ) flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 2 large eggs
- 300g caster sugar
- 120ml vegetable oil
- 240ml sour cream
- 2 tsp vanilla extract
- 1 cup hot water
- 300g sliced fresh strawberries
- 100g granulated sugar
- 120ml water
- 240g unsalted butter, room temperature
- 400g icing sugar, sifted
- 4 tablespoons strawberry syrup
- 1 teaspoon strawberry flavouring
- pinch of salt
- 336g chocolate ( use your favourite)
- 240ml whipping cream
Preheat oven to 160 degrees Celsius. Place paper liners in cupcake pans.
Sift together cocoa powder, sugar, flour, bicarbonate of soda, baking powder and salt into bowl of mixer.
Add eggs, oil, sour cream and vanilla extract and beat on medium speed until incorporated. Stir in hot water.
Fill each liner 2/3 full and bake for 20 - 25 mins or until a toothpick inserted in the centre comes out clean. Let cupcakes cool in pan for 5 minutes before removing to cooling racks
Place strawberries, sugar and water in a pot and bring to a boil over medium- low heat.
Reduce heat and allow to simmer for about 10 mins
Remove from heat and pour into jar of a blender.
Blend on until smooth
Pour into a cover, cover with cling film and refrigerate until chilled, about 20 mins
In the bowl of mixer mix together butter and half the icing sugar and to that add 2 tablespoons of strawberry syrup.
Add the rest of the icing sugar and remaining 2 tablespoons of strawberry syrup.
Beat on high for about 20 seconds to lighten the buttercream.
Add a tablespoon at a time of whipping cream until the buttercream has reached a consistency you require. Add a pinch of salt and beat on high for about 20 seconds
Place chopped chocolate in a bowl
Heat cream in a saucepan over medium heat
Bring just to a boil
Pour cream immediately over chocolate and allow to stand for a few minutes without stirring.
Once chocolate begins to melt stir mixture until smooth
Set some ganache aside for dipping strawberries.
Allow chocolate to cool and firm up a bit before drizzling over cupcakes
Line baking tray with non stick baking sheet
Wash and pat dry strawberries
Dip strawberries in melted chocolate so they are covered 3/4 covered.
place strawberries on prepared sheet.
Once all strawberries are dipped, put them in the fridge for about 20-25 minutes until chocolate sets.
Place chocolate covered strawberries on top of cupcakes
If you find that ganache has thickened during dipping just warm in the microwave at 10 second intervals.