Dark Chocolate and Strawberry Cupcakes

• Vegetarian

• Produce

  • 1/2 Lemon, Juice of
  • 1/2 Punnet strawberries
  • 1 Strawberries

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1 tbsp Cornstarch
  • 1 Dark chocolate
  • 65 tbsp Icing sugar
  • 1 cup Plain flour
  • 1 Pinch Salt
  • 1 tsp Strawberry extract
  • 1 tsp Vanilla
  • 1 cup White sugar

• Oils & Vinegars

  • 1/4 cup Flavourless vegetable oil
  • 1/2 tbsp White vinegar

• Drinks

  • 1/2 cup Coffee

• Dairy

  • 120 g Butter
  • 1 cup Milk

Found on loveswah.com

Ingredients

• 1 cup plain flour
• 1 cup white sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• Pinch of salt
• 1 egg
• ½ cup milk
• ½ tbsp white vinegar
• ½ cup brewed coffee
• ¼ cup flavourless vegetable oil
• 1 tsp vanilla
• ½ punnet strawberries, finely chopped (around 1 cup)
• Juice of ½ lemon
• 1 tbsp cornstarch
• 1 tbsp icing sugar (tailor this depending on how sweet your strawberries are)
• 120g butter, softened
• 4-6 cups icing sugar
• ½ cup milk, room temperature
• 1 tsp strawberry extract
• Strawberries
• Dark chocolate for dipping

Directions

• Finely chop strawberries and place in a small saucepan over medium heat.
• Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
• Remove the mixture from the heat and allow to cool, if it’s still a bit chunky then squash with a potato masher.
• Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
• Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
• Combine the milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined.
• With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
• Fill cupcake liners about ⅔ full with mixture.
• Place a teaspoon of fresh strawberry filling into the middle of each cupcake.
• Bake for 25 minutes or until a skewer comes out clean.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
• Place the softened butter in a large mixing bowl and beat until smooth.
• Gradually add in 4 cups of sugar, then the milk and strawberry extract (adding gradually prevents the icing from going grainy).
• Beat for around 3-5 minutes until smooth and creamy.
• Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
• Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
• Wash and try the strawberries.
• Melt the chocolate in a bowl in short bursts in the microwave until smooth.
• Dip each strawberry into the melted chocolate until well covered, letting excess chocolate drip off into the bowl.
• Place on a baking paper lined tray to dry.
• Repeat the process until all strawberries are done, then adorn each cupcake with a strawberry.