Strawberry Chocolate Cakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
½ cup yogurt or sour cream (avoid non-fat)
02 -
1 cup plain flour
03 -
½ teaspoon baking soda
04 -
⅓ cup cocoa powder (unsweetened)
05 -
¼ teaspoon salt
06 -
1 teaspoon espresso powder (instant)
07 -
¾ cup white sugar
08 -
½ cup hot boiling water
09 -
2 eggs (large)
10 -
½ cup canola or vegetable oil
11 -
⅓ cup chocolate chips (semi-sweet)
12 -
1 teaspoon vanilla
→ Filling
13 -
½ cup strawberry preserves
→ Strawberry Frosting
14 -
¾ cup soft butter (unsalted)
15 -
2 tablespoons milk or opt for 5-8 strawberries (fresh)
16 -
3 cups powdered sugar (sift lumps out if needed)
17 -
¾ cup freeze-dried strawberries (blended to powder)
18 -
½ teaspoon vanilla
19 -
1 big spoonful of strawberry preserves
→ Optional Garnishes
20 -
Chocolate dipped strawberries
21 -
Slices of strawberries
22 -
Chocolate shavings or sprinkles
23 -
Small chocolate chips
24 -
Chocolate ganache
# Instructions:
01 -
Set the oven to 325°F first. Place cupcake liners in your muffin tray.
02 -
Stir the cocoa powder, chips, and espresso with hot water until smooth. Mix in oil, sour cream, sugar, vanilla, and eggs.
03 -
Whisk the flour, salt, and baking soda separately. Fold into the wet mix till blended.
04 -
Fill liners about ⅔-¾ full. Bake for 18-22 mins or until a skewer comes out clean. Let them cool fully before moving on.
05 -
Grind freeze-dried strawberries to powder and sift. Cream butter until fluffy, then slowly blend in powdered sugar, vanilla, powdered strawberries, jam, and milk or puree.
06 -
Cut out cupcake centers, add jam in the middle, then place the tops back on.
07 -
Top cupcakes with frosting and decorate however you like.
# Notes:
01 -
Milk can be swapped for fresh strawberry puree in frosting
02 -
Don't use fat-free yogurt in place of sour cream
03 -
Chocolate ganache is an optional decorative touch