Love is in the air, folks. Can you feel it?
It comes in the form of these cupcakes.
They are chocolaty. And fruity. And ganache-y. They are the perfect combination of everything you have ever wanted in a cupcake. Ever. I posted these a couple of years ago but I thought they deserved an encore. Valentine's Day is oh-so close afterall.
So, let's do this. I use my favorite one-bowl chocolate cake recipe but you can use my favorite awesome box mix recipe if you prefer. I'm all about easy.
And then remember that you forgot to add the milk. Don't be like me.
And mix again so your batter looks like cake batter instead of brownie batter. But I guess it's a win/win either way.
Scoop the batter into a lined cupcake pan and pop those suckers in the oven.
Oh man. Now your home is going to smell like chocolate heaven, which is the best kind of heaven if you ask me.
Now for the ganache:
Now for the strawberry cream cheese frosting:
And mix slowly. Trust me on this.
Put in the refrigerator for 20 minutes so it gets nice and cold.
Beautiful things happen when you combine chocolate, strawberries and love.
Beautiful, beautiful things.
Easy Chocolate CakeAdapted from Country Living
Makes 24-28 cupcakes
2 cup(s) all-purpose flour
1 1/2 cup(s) whole milk
2/3 cup(s) granulated sugar
2/3 cup(s) dark brown sugar
1/2 cup(s) unsweetened cocoa
3/4 cup(s) butter
3 large eggs
2 teaspoon(s) vanilla extract
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
Make the batter: Preheat oven to 350 degrees F. Spray cupcake pans with non-stick cooking spray or use cupcake liners. Set aside. In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Increase mixer speed to medium and continue to beat for 3 more minutes.
That's it! So simple! Just fill your cupcake tins and bake until tops spring back when lightly touched, about 15-20 minutes. This is also excellent for cakes as well.
8 oz. heavy whipping cream
10 oz. dark chocolate chips (or any type you prefer)
Heat heavy cream in a sauce pan on low heat until simmering. Remove from heat and add chocolate chips. Stir until chocolate is melted and is smooth and silky. Cool to room temperature. Dip cupcakes (and strawberries) and place on a cookie sheet with wax paper. Pop them into the refrigerator to set for 20 minutes.
Strawberry Cream Cheese Frosting:
1 cup fresh strawberries, diced
1/8 cup sugar
16 oz. cream cheese, softened
1 stick unsalted butter, softened
2 lbs powdered sugar
pinch of salt
Combine diced strawberries and sugar in a small mixing bowl. Macerate the strawberries with a fork or use an immersion blender until desired consistency. (If you do not like strawberry seeds in your frosting, you can strain the strawberry puree with a fine mesh strainer.) In a large mixing bowl, combine cream cheese and butter and mix thoroughly. Slowly add the pureed strawberries and mix. Add powdered sugar and salt and mix slowly until blended, then mix thoroughly for 1 minute. Set in refrigerator for 20 minutes and frost cupcakes.
**For chocolate-covered strawberries, melt your favorite sweetened chocolate and dip with the strawberries. Place on a wax-paper lined cookie sheet and chill until chocolate is set.