Sometimes you want to keep it simple… Classic flavor combo that brings you back to your youth. I have always loved chocolate and strawberries. This cupcake takes richness to the next level with a chocolate-strawberry ganache filling. Get your glass of milk or cup of tea handy!
Old-Fashioned Chocolate Cupcakes
~8 regular cupcakes / 350 degree oven
1/4 cup (1/2 stick) butter, room temp
1/2 cup + 2 tablespoons sugar
1 large egg, room temp
1/4 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup high quality unsweetened cocoa powder like Valrhona brand
1/4 cup milk
1/2 teaspoon vanilla
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Strawberry Ganache Filling and Ganache Glaze
4.5 ounces (128 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
pinch salt
1/3 cup strawberries, diced
1. Chop chocolate and transfer into a heatproof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximately equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze. Once the filling is thick, fill the cupcakes with it. Then glaze with the glaze. See the assembly instructions below.
Vanilla Buttercream Frosting
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
2-3 cups powdered sugar
1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the milk, vanilla extract, and 2 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.
Assemble
1. Fill the cupcakes with the strawberry ganache filling using the cone method. This post has step by step photos of the method.
2. Spoon a tablespoon of glaze on each filled cupcake and smooth.
3. Top with buttercream frosting and a strawberry.
