Description
Indulgent cupcakes featuring a rich chocolate base filled with strawberry buttercream and topped with a glossy ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or hot water
- 6 ounces semi-sweet chocolate (for ganache)
- 2/3 cup heavy cream (for ganache)
- 1/2 cup freeze-dried strawberries (for buttercream)
- 1/2 cup unsalted butter (softened)
- 2 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream (for buttercream)
- 1/2 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk.
- Pour the wet mixture into the dry ingredients. Add hot coffee or hot water and whisk until the batter is smooth.
- Fill cupcake liners about 2/3 full with batter. Bake for 20–22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For ganache: chop semi-sweet chocolate and place in a heatproof bowl. Heat heavy cream until simmering, then pour over the chocolate. Let sit for 2–3 minutes, stir until smooth, and refrigerate for 30 minutes.
- For strawberry buttercream: grind freeze-dried strawberries into powder. Beat softened butter until creamy, then gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract until light and fluffy.
- Once cupcakes are cooled, carve a hole in the center of each, fill with strawberry buttercream, and cover with the removed piece.
- Spread ganache over the top of each cupcake and garnish as desired.
Notes
Use hot coffee to enhance the chocolate flavor. For variations, consider dairy-free options or gluten-free flour substitutes.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 470
- Sugar: 42g
- Sodium: 225mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg