Chocolate Covered Strawberry Cupcakes

• Vegetarian

• Produce

  • 16 Strawberries, medium sized

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Strawberry jam

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 4 oz Chocolate, semisweet
  • 1/2 cup Cocoa powder, unsweetened
  • 3 1/2 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1 tbsp Heavy cream
  • 1/2 cup Milk
  • 1/4 cup Sour cream

Found on livewellbakeoften.com

Description

Ingredients

• 1 cup all-purpose flour (spooned & leveled)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup milk
• ¼ cup sour cream
• 1 cup (2 sticks) unsalted butter, softened
• 3 and ½ cups confectioners sugar (aka powdered sugar)
• 1 tablespoon heavy cream
• ½ cup strawberry jam
• 1 teaspoon vanilla extract
• Optional: A few drops of red food coloring
• 16 medium sized strawberries
• 4 ounces semisweet chocolate, chopped

Directions

• Preheat oven to 350°F. Line two 12-count muffins pans with 16 cupcake liners and set aside.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in the eggs and vanilla extract one at a time, making sure to mix well after each addition.
• Add in the milk and sour cream and mix until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Scoop the batter into the prepared cupcake liners only filling them a little over halfway full. You should end up with about 16-18 cupcakes.
• Bake at 350°F for 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
• Remove from the oven and allow to cool in the pan for a couple minutes. Remove from the pan to a wire rack to finish cooling.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined.
• Add the strawberry jam, vanilla, and red food coloring (if using) and mix until fully combined.
• Transfer to the refrigerator until youre ready to frost the cupcakes. If the frosting is a little too soft, you can refrigerate it a little longer so that its easier to pipe.
• Line a large baking sheet with parchment paper and set aside.
• Add the chocolate to a microwave safe bowl and microwave in 20 second increments, stirring well after each increment, until melted and smooth.
• Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet.
• Transfer to the refrigerator until the chocolate has hardened.
• Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.