Whenever strawberry season rolls around I get an urge to do something with chocolate. How can you not, right? It is the perfect pairing. I wanted it to be something different, though. Not chocolate dipped strawberries or chocolate strawberry shortcake. Somehow I ended up looking at cupcakes. Now, I am not a great cupcake baker. They usually come out dry and overcooked and usually the frosting overpowers everything. I decided to experiment. I found a great recipe on Brown-eyed Baker for what she said are basically “no-fail” cupcakes, so I thought I would start with those. Instead of just leaving it at that, however, I experimented with a cream cheese filling. I then topped it off with a cream cheese icing with strawberries. It was actually inspired by a cupcake I bought several years ago from a cute little shop that called it a “Ladybug”. Despite my lack in frosting skills, these cupcakes are mouthwatering and rich. If you don’t like that much icing, feel free to only put some on the top.
Cream-filled Chocolate Strawberry Cupcakes
Cupcakes
[cupcake recipe from Brown-eyed Baker]
3 ounces bittersweet chocolate chips
1/3 cup Dutch-processed cocoa powder
3/4 cup hot coffee or espresso
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Filling
4 ounces cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup semi sweet chocolate chips
Icing
12 ounces cream cheese
6 ounces butter
3 cups powdered sugar
2 teaspoons vanilla
Sliced strawberries for topping
CUPCAKES: Preheat oven to 350°F. Line a standard-size muffin pan with liners. Put the chocolate chips and cocoa powder in a small bowl. Pour the hot espresso over the chocolate and whisk it until smooth. Refrigerate until cool (about 20 minutes).
In a medium bowl, whisk the flour, sugar, salt, and baking soda together and set aside.
Whisk together the oil, eggs, vinegar, and vanilla into the cooled chocolate until smooth. Add in the flour mixture and whisk until smooth.
Fill the muffin cups about half full. Place about 1 tablespoon of the filling on each cupcake. Add more of the cupcake batter until the cups are about 3/4 full. Bake until the cupcakes are firm to the touch, 18-20 minutes. Cool in the pan for ten minutes and then remove the cupcakes from the pan and place on a wire rack to cool completely before icing.
FILLING: Cream the cream cheese. Add the sugar, egg, and vanilla and blend.
ICING: Cream together the cream cheese, butter, and vanilla. Gradually add the powdered sugar and beat until light and fluffy.
PUTTING TOGETHER: Slice the cupcakes in half. Put about a tablespoon of icing on the cut half. Top with a few slices of strawberries. Put the top of the cupcake back and spread the icing over the top and add a few more slices of strawberries.
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