Chocolate Strawberry Cupcakes

Ingredients

FOR CHOCOLATE CUPCAKES:

•  1 cup all-purpose flour
•  1 cup sugar
•  ⅓ cup cocoa powder (I used Ghirardelli)
•  1 teaspoon baking soda
•  ½ teaspoon baking powder
•  ½ teaspoon kosher salt
•  1 large egg, at room temperature
•  ½ cup buttermilk, at room temperature
•  ½ cup strong black coffee, hot
•  ¼ cup vegetable oil
•  1½ teaspoons pure vanilla extract

STRAWBERRY FROSTING:

•  1 cup (2 sticks) unsalted butter, at room temperature
•  3-4 cups powdered sugar
•  2 teaspoons pure vanilla extract
•  Pinch of salt
•  2-3 tablespoon heavy cream
•  ¼ cup strawberry compote (see directions below) or strawberry preserve

TOPPINGS:

•  chocolate drizzles
•  chocolate strawberry filling

Instructions

For the Chocolate Cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
2. Sift together all the dry ingredients in the bowl of an electric mixer.
3. In a medium bowl, combine all the wet ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
5. The batter will be thin. Divide evenly among the cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
7. Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.

For the Strawberry Frosting:

1. To make the strawberry compote: bring 1 cup fresh strawberries (hulled and chopped), 1/4 cup sugar and 1 teaspoon lemon juice to a simmer. Cook on low-medium heat for 3-5 minutes, until strawberries softened and compote starts to thickened. Remove from heat and let cool COMPLETELY before using in frosting.
2. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 2-3 minutes. Add in the strawberry compote until mixed in.
3. Frost cupcakes and decorate with chocolate drizzles.

Notes

NOTES:

• The hot coffee in the cupcake recipe brings out the richness of the chocolate. However, if you do not want to use coffee, use 1 cup hot water instead.