Moist fluffy cupcakes with fresh strawberries, topped with strawberry buttercream and drizzled with milk chocolate - All the flavors and glory of a chocolate dipped strawberry, in a beautiful cupcake!
Prep Time: 25 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 45 minutesminutes
Servings:12
Ingredients
1cup+ 2 tablespoons flour
2tablespoonscorn starch
1 1/4teaspoonsbaking powder
1/4teaspoonsalt
1cupsugar
2eggs,, at room temperature
1 1/2teaspoonsvanilla
4tablespoonsbutter,, melted and cooled slightly
1/4cupoil
1/2cuphalf and half, (or other milk)
1cupstrawberries,, hulled and diced
Frosting
1pound (four sticks)butter, , at room temperature
5 1/2cupspowdered sugar
5-6mediumstrawberries at room temperature,, hulled, diced, and pureed (see note)
2teaspoonsvanilla
1/4cupmilk chocolate chips
Instructions
Preheat oven to 350 and line a muffin tin with 12 cupcake liners. In a medium bowl combine flour, cornstarch baking powder and salt and whisk to combine.
In a larger bowl cream together sugar eggs, and vanilla until smooth. Add butter, oil, half and half, and strawberries and mix to combine. Gradually add dry ingredients to wet ingredients, and mix until all ingredients are incorporated.
Pour batter into prepared cupcake liners, filling each to 2/3 full. Bake 19-22 minutes until a toothpick comes out clean. Allow to cool on a wire rack.
Frosting
Cream together butter and powdered sugar 3-5 minutes. (Use a plastic bowl if possible, at room temperature). Mix in vanilla extract. Gently stir in pureed strawberries.
Pipe frosting onto completely cooled cupcakes and chill while you melt the chocolate. (Note: you may also spread on the frosting if you prefer) In a microwave safe bowl melt chocolate on half heat, stirring every 20 seconds until completely melted and smooth. Drizzle chocolate over cupcakes in any design you wish. Chill about 5 more minutes to set the chocolate. Store in airtight container.
Notes
*May sub 5 tablespoons of strawberry jam at room temperature.