Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes – A Detailed recipe cooking. Photo of the dish: Райан ДаушTime: 2 hours. Difficulty: medium Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chocolate covered strawberries and cream

• 170 gr crushed semisweet chocolate
• 12 medium strawberries
• 60 gr crushed white chocolate
• 170 gr (12 tbsp.) Butter at room temperature
• 2 pinches of salt
• 2 tbsp. powdered sugar
• 2 tsp vanilla extract
• 2 tbsp. l whole milk

Cupcakes

• 1 tbsp. premium wheat flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tbsp. unsweetened cocoa powder
• 1 tsp dry instant coffee
• 3/4 Art. whole milk
• 1 tbsp. Sahara
• 3/4 Art. refined vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/4 Art. strawberry jam or jelly
• 1 tsp lemon juice

Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, lemon juice, strawberry jam, strawberries, semisweet chocolate, white chocolate, icing sugar, cocoa, coffee

Recipe preparation:

1. Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. In a bowl medium-sized mix flour with salt and baking soda. AT in a large bowl, mix cocoa powder and instant coffee. AT over a small saucepan over medium heat, not bringing to boil, milk; pour in a mixture of cocoa powder and coffee and carefully whisk. Allow to cool for a couple of minutes, then add sugar and knead the mixture until sugar is dissolved. Mix vegetable butter, egg, vanilla, then gradually stir in the flour.
2. Fill each cupcake pan with dough for about two-thirds. Bake in the oven for about 20 minutes. Mix strawberry jam with lemon juice and brush warm muffins with this mixture. Give the cupcakes cool completely. Meanwhile, cook the chocolate covered strawberries: B microwave, stirring every 30 sec., melt 110 g. semisweet chocolate. Dip strawberries in chocolate; lay out on the plate. Let the chocolate congeal for 20-30 minutes.
3. Prepare the cream: in the microwave, stirring every 30 sec., melt 60 gr. semisweet chocolate. Allow to cool. Whisk chocolate until smooth with 6 tbsp. l (90 gr.) Butter and a pinch of salt. Whip the melted white chocolate. Add 1 a glass of powdered sugar; beat the mixture for 3 minutes until it becomes light and airy. Then add a teaspoon of vanilla extract and a tablespoon of milk. Leave the white chocolate cream aside. Repeat the same for the semisweet chocolate mix.
4. Fill one side of a pastry bag with a round white chocolate cream tip, the other with cream from semisweet chocolate so that the two colors are next to each other friend. Cover each cupcake with a spiral cream. Decorate Chocolate Strawberry Cupcakes.