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Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp unsalted butter
- 2 oz semisweet baking chocolate, chopped
- 1/4 cup cocoa powder
- 1/2 cup boiling water
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1.2 oz freeze-dried strawberries
- 2 1/2–3 cups powdered sugar
- 1 tsp vanilla extract
- 1–3 tsp heavy whipping cream or milk
- 4 oz semisweet chocolate
- 1/2 cup heavy whipping cream
- 15 fresh strawberries
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Whisk together flour, granulated sugar, brown sugar, baking soda, and salt.
- Combine butter, chocolate, and cocoa powder; add boiling water and mix until smooth.
- Stir in buttermilk, sour cream, eggs, and vanilla into the chocolate mixture.
- Mix wet and dry ingredients together until smooth; fill liners and bake for 15-18 minutes.
- Cool cupcakes in the tin for 5 minutes then transfer to a wire rack.
- Blend freeze-dried strawberries into a powder for frosting; cream with butter, cream cheese, and powdered sugar.
- Prepare ganache by pouring hot cream over chocolate, then cool.
- Frost cooled cupcakes and top with chocolate-dipped strawberries.
Notes
Ensure all ingredients are at room temperature for the best mix.
Avoid overmixing the batter to maintain light and fluffy texture.
These cupcakes can be prepared a day in advance and assembled before serving.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 230
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 45