CHOCOLATE COVERED STRAWBERRY CUPCAKES

CHOCOLATE COVERED STRAWBERRY CUPCAKES

INGREDIENTS

STRAWBERRY SAUCE:

• 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
• 2-3 Tbsp granulated sugar (or to taste)
• 3 Tbsp water
• 1/2 tsp lemon juice

CHOCOLATE CUPCAKES:

• 1 and 1/2 cups All purpose flour
• 1 and 1/2 cups granulated Sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 tsp salt
• 2 large Eggs, room temperature
• 1/2 cup Vegetable oil
• 3/4 cup buttermilk, room temperature
• 2 tsp Pure Vanilla Extract
• 1/2 cup hot coffee or boiling water

CHOCOLATE COVERED STRAWBERRIES:

• 12-15 strawberries, rinsed and pat dry
• 8 oz. dark chocolate, chopped
• 1 Tbsp vegetable shortening
• 1/2 cup pink candy melts
• GANACHE:
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

STRAWBERRY BUTTERCREAM FROSTING:

• 6 Tbsp Strawberry Sauce, chilled (recipe above)
• 3/4 cup unsalted Butter, softened to room temperature
• 3/4 cup Hi-ratio Shortening (you can substitute for regular vegetable shortening)
• 1/4 tsp salt
• 6 cups Powdered Sugar, sifted
• Pink gel food colouring (optional)

INSTRUCTIONS

FOR THE STRAWBERRY SAUCE: 

1. Combine the strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil. 
2. Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes. 
3. Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely. 
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