Chocolate Covered Strawberry Cupcake Recipe

Jenn Worden

Yields 12

Chocolate Covered Strawberry Cupcake Recipe

Chocolate Covered Strawberry Cupcake Recipe

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

• 1 1/2 cup all-purpose flour
• 1/2 teaspoon Salt
• 1 1/2 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon vanilla extract (pure)
• 3/4 cups sugar
• 2 Large eggs
ICING/FROSTING:
• 1 stick butter (should be at room temperature and unsalted)
• 1 cup strawberry preserves
• 2 cups powder sugar
Chocolate:
• 14oz Ghirardelli Chocolate Bar

Instructions

1. Get 12-cup muffin tins ready - these can have paper or foil liners. Preheat oven to 350 degrees
2. Using a small mixing bowl combine flour, baking powder, salt, and whisk until completely mixed; set aside for later.
3. Mix milk and vanilla in a liquid-measuring cup or small coffee cup; set this aside for later. Get your electric mixer ready. In large bowl combine butter and sugar and mix for 3-4 minutes until fluffy.
4. Add your eggs one at a time, be sure and beat in well before adding the next. With your mixer on low you're going to add half of your dry ingredients, and then add your milk and vanilla mixture. Add the rest of your ingredients and be careful not to over-mix.
5. Place cupcakes on rimmed baking sheet and bake for about 20 to 25 minutes, or until toothpick done. You can use a wooden toothpick, place it in the middle of the cup cake. If the toothpick comes out clean you're cupcakes are ready!
6. Divide the batter evenly in your prepared muffin cups. Using a 2 ounce or 1/4 cup ice-cream scoop works great. Bake about 20 to 25 minutes or until finished. You can tell your cupcakes are done by sticking a wooden toothpick in the center of the cupcake and if it comes out clean your know they're finished.
7. Remove from oven and allow to cool completely before adding any icing
Instructions for Icing/Frosting:
8. Remove from oven and allow to cool completely before adding any icing
9. Bake about 20 to 25 minutes or until finished. You can tell your cupcakes are done by sticking a wooden toothpick in the center of the cupcake and if it comes out clean your know they're finished.
10. Mix all the ingredients in the frosting together and mix until it's nice and smooth. Be sure it is medium-stiff in consistency for piping. (if it icing is too stiff you can add a tiny bit of extra water or milk to help thin it out.)
11. Prepare a decorators bag for piping with a round tip. Grab you're 1st cupcake, to fill your cupcake with strawberry icing insert the tip and squeeze. Be careful not to use too much filling your cupcake can break if overfilled.
12. Allow cupcakes to cool completely before adding any frosting.
13. Now change the tip on your decorators bag to a star tip-add more icing as needed. Now swirl your icing around the cupcake until there is a dome of icing on top of your cupcake. Repeat these steps for all cupcakes.
14. Grab your chocolate bar and place in the microwave for 30 seconds. Stir and place back in for 10 second intervals until melted. Be careful not to burn. Allow to cool for a few minutes, and the fun begins. Dip your cupcake in the chocolate. This will coat the icing leaving just a small edge not dipped in chocolate. Repeat on all cupcakes.
15. Allow cupcakes to cook, and chocolate to harden. Place in an airtight container and place in the refrigerator to safely store this yummy creation.

Notes