I wholeheartedly believe that there is no sensation quite like biting into a strawberry freshly picked.  The flavor, juiciness, and color are unrivaled by the supermarket impostors.

Fresh strawberries are on my list of top ten favorite foods, ever.

While I usually eat my fresh strawberries on yogurt or by themselves, I opted this time to create something baked that showcased the fresh strawberries.  When I explained the concept of this cupcake to M, he looked at me like I was crazy for wanting to put fresh strawberries in the middle of a cupcake and concluded that a filling would be more along the lines of a cupcake.

I politely disagreed and continued on with my plan (sometimes I listen to him… sometimes.)

What’s the overview of the cupcake:

Cupcake: While this looks like an ordinary chocolate cupcake, I actually wanted to bring the whole cupcake into this idea of natural baking.  I used whole wheat pastry flour instead of all purpose, sucanat instead of a highly processed sugar, and avoided using powdered sugar.  (of course you can always use all-purpose and regular sugar as a substitute.)

Inside: Fresh strawberries and chocolate ganache.

Topping: Whipped cream with freshly pureed strawberries (and a chocolate covered strawberry.)

My verdict?  This cupcake was a success.  Two of my favorite things crammed together into a cute cupcake couldn’t possibly be bad!

Chocolate-Covered Strawberry Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Cupcake:
  • ½ cup butter
  • 1 cup sucanat
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole wheat pastry flour
  • ½ cup good-quality cocoa powder
  • ½ cup buttermilk
  • Filling/Topping:
  • 1½ cups diced strawberries
  • 1 cup + 2 tablespoon heavy cream, divided
  • ¼ tablespoons honey
  • 2 tablespoon sour cream
  • ⅓ cup chopped chocolate
Instructions
  1. Preheat oven to 350˚.
  2. In a medium bowl (or a bowl of a stand mixer) combine butter and sucanat, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix.
  3. Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
  4. Once cupcakes are cool, take a knife and cut out the center/top. Slice off the the cake from the top of the cupcake and set aside top.
  5. In a bowl, heat chocolate and 2 tablespoons of heavy cream in the microwave at 70% power until the chocolate is smooth (only 20-30 seconds.) Dice strawberries.
  6. Place strawberries in the hole created in the cupcake and drizzle chocolate over strawberries. Cover with cupcake top and set aside. Finish remaining cupcakes. I used about ½ cup of strawberries for this.
  7. In a small food processor, pulse remaining strawberries (about 1 cup) and honey until pureed. In another bowl, whisk heavy cream (either by hand or with a mixer) until it thickens. Finally, fold strawberries and sour cream into whipped cream. Spread on top of cupcakes and top with a chocolate covered strawberry if desired!

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