Chocolate covered Strawberry Cupcakes Recipe
For The Cake I used this recipe from Martha Stewart
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
For the Frosting I whipped up this easy recipe
1/2 cup strawberry jam, 1 cup unsalted butter, firm and slightly cold, 4 cups confectioners’ sugar, 1/2 tsp vanilla extract beat on high speed until light and fluffy, I decorated mine with a large open star tip and than melted some chocolate chips in the microwave and dipped the sliced strawberries into it and added to the top of cupcakes