Sometimes you want to keep it simple… like with a 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 a cup of tea handy!
Make sure your cupcakes are fully cool before filling and frosting!
Using a small pairing knife, cut a cone out of each cupcake. Flip each cone and cut off the point so you just have the top of the cone remains. It helps to set the top to the side of the cupcake so you know which top goes where.
Fill each cavity with a spoonful of ganache.
Replace the top on each cupcake.
Place a large plain tip into a large pastry bag and fill with the buttercream.
Twist the bag until the frosting is compacted towards the tip and there is no air remaining.
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.
Use your dominant hand to secure the top of the bag, continuing to twist as you frost to maintain steady pressure. Use your non-dominant hand to guide the tip over the cupcake as you pipe a swirl on each.
Top each cupcake with a rinsed and dried strawberry.
Fresh fruit does not hold up well. So if you plan to store these cupcakes for some time, wait to decorate with a fresh strawberry or decorate with something else like sprinkles.