Ingredients
1½cupsflour
½cupgranulated sugar
½cupbrown sugar
¾tspbaking soda
¼tspsalt
4tbspbutter
2ozsemisweet baking chocolate,chopped
¼cupcocoa powder
½cupboiling water
½cupbuttermilk
⅓cupsour cream
2eggs
1tspvanilla
½cupbutter,softened
4ozcream cheese,softened
1⅕ozfreeze dried strawberries
2½cupspowdered sugar
1tspvanilla
1tspheavy whipping cream,or milk
4ozsemisweet chocolate
½cupwhipping cream
15strawberries
Preparation
Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
Mix flour, sugars, baking soda, and salt together and set aside.
Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit 2 minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla.
Whisk the liquid ingredients into the dry until smooth.
Pour ¼ cup batter into each paper liner. Bake for 15 to 18 minutes or until toothpick comes out clean.
Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.
Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn’t get blended.
Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.
Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries.
Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake.
Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.
