Well these cupcakes were an incredible hit. And how could they not be! I made this strawberry cake with a few adjustments, my favourite buttercream chocolate and strawberry-style, and I dipped the tops in melted chocolate. They were awesome. The cake in particular is amazing, it is rich with strawberry flavour. I could eat the cake all day. All day long.
Chocolate-Dipped Fresh Strawberry Cupcakes
Adapted from this recipe.
- 6 cups very ripe fresh strawberries, hulled
- 1 tbsp sugar
- 1/2 cup milk, at room temperature
- 8 large eggs, room temperature
- 2 tbsp vanilla extract
- 4.5 cups all-purpose flour
- 3.5 cups sugar
- 8 tsp baking powder (or 2 tbsp and 2 tsp)
- 2 tsp salt
- 1.5 cups butter, softened (not melted)
- 2 cups (or more if needed) semi-sweet chocolate chips (or dark chocolate, I didn’t have any on hand)
- 1.5 tbsp shortening
- Toss sliced and hulled strawberries in a bowl with the 1 tbsp of sugar. Let the strawberries sit and generate some delicious juiciness. Puree the strawberries with a hand blender (works great, you just need to move it around).
- Reserve 2 cups of the puree for the cake. Use leftover puree as a filling/topping for the cupcakes or fold into the frosting, if desired (I folded the puree into some chocolate buttercream).
- Preheat oven to 350 degrees and line cupcake tins.
- In medium bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In a large bowl, add flour, sugar, baking powder, and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
- Add liquids and beat at medium speed for about 1 minute, until combined. Stop mixer to scrape down the sides of the bowl and mix for 30 more seconds. Fill the cups 2/3 of the way.
- Bake for about 20 minutes or until the tops are spongy to the touch (time will vary). Once cool enough, place cupcakes on a rack and allow to cool completely before icing (about 30 mins).
- Prepare some Dreamy Buttercream (or your favourite frosting) and mix in 2-4 tbsp of cocoa (or more if you like it that way) until chocolatey enough for you. Fold in 1/2 cup strawberry puree (this step can be skipped, it does make the frosting a little slippery but it also adds a brilliant tartness that lightening it a bit).
- Frost the cupcakes in a swirl. Once frosted, place the cupcakes in the fridge to set the frosting, about 15 minutes.
- Meanwhile, melt 2 cups of semisweet or dark chocolate with 1.5 tbsp of shortening (it thins it out for dipping and allows it to set nicely). I microwaved my chocolate and shortening for about 45 seconds and then stirred until it was completely smooth. Let the chocolate cool for a few minutes but not set.
- Pour the chocolate into a deep bowl or cup/mug (deep enough that the icing wont hit the bottom). Dip each cupcake straight down into the chocolate, hold upside down to drizzle off the excess, set aside. Let the cupcake set for a few hours (in the fridge or at room temperature, works either way).