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Chocolate Covered Strawberry Cupcakes

2/10/2014

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​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!  
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​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.
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​

​The base for these decedent treats is a dark chocolate cupcake filled with chocolate strawberry ganache.
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​It's topped with a light and fluffy, strawberry meringue,
​and then dipped in rich, dark chocolate.
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​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.
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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.
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Slowly add dry ingredients to the wet ingredients.
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Add instant espresso to hot coffee.
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Pour coffee mixture into batter and mix just until blended.
​Scoop batter into muffin cups.
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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
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Heat cream in saucepan until bubbles form - just under boiling.
​Pour over chopped chocolate and stir until melted.
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​Stir in strawberry jam and fresh berries.

​Put ganache in the refrigerator until slightly firm.
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Scoop teaspoonfuls of gananche into the center of each, unbaked cupcake.
Bake cupcakes 18 minutes at 350.
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​Cool on a wire rack.
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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.
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​​Move bowl to mixer and beat with the whisk for 2 minutes.
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Add strawberry jam and a drop of pink food coloring and continue to beat until stiff peaks form.
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​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.
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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.   
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Remove cupcakes from freezer and dip into melted chocolate.  
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Let sit at room temperature for a few minutes to let chocolate dry.
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​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. 
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​Go ahead and slice one of these cupcakes in half to reveal all of its delicious elements.
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​ Oh baby, these are good cupcakes.
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​Happy Valentine's Day from your favorite food blogger.  Love you.

Ciao! 
Click here for a printable version of this recipe
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