Chocolate Covered Strawberry Cupcakes

2/10/2014

I don't normally write gender specific posts but today is an exception - this post is for all of my male readers. Take my very unsubtle hint : YOUR VALENTINE WOULD LOVE CHOCOLATE COVERED STRAWBERRY CUPCAKES ON FRIDAY!

Chocolate Covered Strawberry Cupcakes --- What more do I need to say? There isn't a girl out there who wouldn't love these cupcakes for Valentine's Day.

The base for these decedent treats is a dark chocolate cupcake filled with chocolate strawberry ganache.

It's topped with a light and fluffy, strawberry meringue,

and then dipped in rich, dark chocolate.

I have to give credit for the inspiration for these cupcakes to pineapplesandcoconut.com for the brilliant idea. I put my own little spin on her idea but she was definitely the genius behind the cupcake.

OK men - don't be intimidated by these cupcakes. I took a ridiculous number of pictures to walk you through the process. You CAN do this.

Chocolate Covered Strawberry Cupcakes
Cupcakes
1 cup flour
1 cup plus 2 Tablespoons sugar
1/3 cup plus 2 Tablespoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter. melted
2 eggs
1 teaspoon vanilla
2 Tablespoons instant coffee
1/2 cup hot coffee

Combine dry ingredients.

Combine butter, eggs and vanilla.

Slowly add dry ingredients to the wet ingredients.

Add instant espresso to hot coffee.

Pour coffee mixture into batter and mix just until blended.

Scoop batter into muffin cups.

Still with me? Now onto the chocolate strawberry ganache center.

Ganache
2 ounces dark chocolate
2 ounces heavy cream
2 Tablespoons strawberry jam
1/4 cup fresh strawberries

Heat cream in saucepan until bubbles form - just under boiling.

Pour over chopped chocolate and stir until melted.

Stir in strawberry jam and fresh berries.

Put ganache in the refrigerator until slightly firm.

Scoop teaspoonfuls of gananche into the center of each, unbaked cupcake.

Bake cupcakes 18 minutes at 350.

Cool on a wire rack.

So far so good, right? Easy as pie. (Uh, make that cupcake.)
Moving onto the frosting. Not just any frosting - strawberry meringue!!

Strawberry Meringue
4 egg whites, room temperature
1 1/2 cups sugar
1/2 teaspoon cream of tartar
pinch of salt
1/4 cup strawberry jam
pink food coloring

Combine egg whites and sugar in mixing bowl.

Place bowl over a pan of simmering water and cook until mixture reaches 160.

Move bowl to mixer and beat with the whisk for 2 minutes.

Add strawberry jam and a drop of pink food coloring and continue to beat until stiff peaks form.

Scoop the frosting into a pastry bag (or a ziploc bag with the corner snipped off) fitted with a round tip. Pipe frosting onto each cupcake.

Put these cupcakes into the freezer for at least 30 minutes. DO NOT SKIP THIS STEP.

You're almost finished - one last step and you will have the most amazing cupcake ever.

Chocolate Coating
6 ounces of dark chocolate
1 Tablespoon of coconut oil

Melt chocolate and oil in microwave on 50% power or over a double boiler. Using a small, deep bowl will be to your advantage.

Remove cupcakes from freezer and dip into melted chocolate.

Let sit at room temperature for a few minutes to let chocolate dry.

By the way, if you put these in the sun to take pictures - the chocolate will melt again. (haha) Never fear, a quick trip to the frig will make help it to reharden.