Chocolate Covered Strawberry Cupcakes

Chocolate covered strawberries are one of my favorite things to eat.  When I saw a recipe that encompassed that but in a cupcake I had to give it a try.  Turns out no matter what you do with chocolate and strawberries it turns out well!

Start by creating a strawberry puree but blending around 2/3 cup of strawberries and a little water.

The strawberry mixture should be runny and smooth.

Whisk together flour, baking powder and salt and set aside.  In a separate bowl, whisk together strawberry puree, milk and vanilla extract and set aside.

With an electric mixer, beat the butter in a large bowl until light and creamy. Gradually add the sugar and continue to beat until fluffy. 

Reduce the speed to low and add the eggs and continue to beat until combined.  Add half of the flour mixture, combine, then add the remaining half. 

Add the strawberry mixture and beat until just combined.

Pour cupcake batter into the cupcake tin, filling each cup around 2/3 of the cup.  Bake in the oven for around 16-20 minutes at 350 degrees F.

While the cupcakes are cooking beat the cream cheese until creamy.  Beat in the butter until the batter is light and creamy.  Stir in coca, milk and salt.

Then stir in one cup of sugar and then the other until it's well combined and creamy. 

Once the cupcakes are cooled completely, ice each cupcake with whatever desired amount of frosting you like.  The chocolate frosting is very rich and creamy so I didn't use a whole lot, but that's completely up to you.  I loved the strawberry flavored cupcakes, it went perfectly with the rich frosting.  This is for sure a crowd pleaser!

Chocolate Covered Strawberry Cupcakes

Serving Size ~12 cupcakes

Adapted from Keep It Sweet Blog

Cupcakes:

1 1/2 cups flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup strawberry puree

1/4 cup whole milk at room temperature

1 teaspoon vanilla extract

1/2 cup unsalted butter at room temperature

1 cup sugar

1 large egg

2 large egg whites

Frosting:

4oz light cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup unsweetened cocoa

1 tablespoon milk

1/8 teaspoon salt

2 1/4 cup powdered sugar

Preheat oven to 350 degrees F.

Prepare a 12-cup cupcake pan with liners and spray with non-stick spray.

Whisk together flour, baking powder and salt and set aside.

In a separate bowl, whisk together strawberry puree, milk and vanilla extract.

Using an electric mixer beat butter in large bowl on high speed until light and creamy.

Gradually add sugar and continue to beat until light and fluffy.

Reduce speed to medium and add eggs until combined.

Add half of the flour mixture, combine, then add the remaining.

Add the strawberry mixture and mix until just combined.

Pour cupcakes in the the cupcake tin around 2/3 full.

Bake for 16-20 minutes, then let cool.

For the frosting beat the cream cheese until creamy.

Beat in butter, until mixture is light and creamy.

Stir in cocoa, milk and salt.

Stir in one cup of sugar and then the other.

Beat mixture on high until smooth.

Frost the cupcakes with your desired amount of frosting, and enjoy!