Dessert Recipe | Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

2 oz. (56g) unsweetened chocolate, chopped
1 cup (130g) all-purpose flour (spooned into measuring cup and leveled)
1/4 cup (21g) unsweetened cocoa powder (spooned into measuring cup and leveled)
1/2 tsp baking soda
1/4 tsp salt
1 cup (200g) granulated sugar
1/4 cup (56g) unsalted butter, softened
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly.
  • In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
  • In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won't come together entirely but mix until lumps of butter are creamed).
  • etc
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