Chocolate-dipped Strawberry Cupcakes

Okay, these are hard to cut in half neatly. But you get the general idea.

Humph. It's been about eight months since I've done any cupcake posts. It's not that I haven't been baking - I just haven't made any cupcakes lately. I wanted to do something different. 

This is different. It's based on the hi-hat cupcakes I've seen online (which just make me think of the chocolate-dipped cones from Dairy Queen that my grandmother never let us get, and then I get said with the "might-have-beens")), and is also reminiscent of a chocolate-dipped strawberry. The frosting is a Swiss meringue buttercream (which I love and I never make, and I don't know why that is) with a fresh strawberry puree added in (so this cupcake is, of course, best when strawberries are in season). Swiss meringue buttercream is just so delicious - it's much lighter than a regular, powdered sugar buttercream and is billowy and shiny and just delicious, if a bit more work. Just make sure that you pay attention, use a candy thermometer, and follow the directions! The cake is my favorite, super-easy dark chocolate cake and the filling is really just a homemade strawberry jam. Really none of the steps are hard and the result is quite rewarding. Now I'm thinking about making cupcakes based on boxes of chocolates (I think I'm the only person I know who always liked the vanilla cream ones). But that's another project. On to the task at hand!

We'll start with the filling first, which is simple and then can just be set aside until it's ready to use.

~Strawberry Filling~

2 cups diced strawberries
1/2 cup granulated sugar
2 tablespoons cornstarch dissolved in 2 tablespoons warm water (stir well to get rid of lumps)
pinch of salt
squeeze of lemon juice

Cook the strawberries in a medium-sized heavy saucepan over medium heat until they have started to cook down and the juices have been released. Add in the sugar and the cornstarch mixture and cook and stir for another two minutes, until the mixture has thickened. Add in the salt and lemon juice and stir; remove the strawberry filling and set aside to cool before using.

 
 

~ Chocolate Cupcakes ~

4 ounces bittersweet chocolate, chopped
2/3 cup dark cocoa powder
1 tablespoon espresso powder
3/4 cup hot coffee
3/4 cup all purpose flour
3/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 tablespoons balsamic vinegar
6 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla
Preheat the oven to 350 degrees.
Grease and flour a 12-cup muffin tin or line with baking liners.

Combine chocolate, cocoa, espresso powder in a medium mixing bowl and pour hot coffee over. Let sit until chocolate is melted. Stir to combine; set aside.
In a large mixing bowl, combine flour, sugar, baking soda, and salt. To chocolate mixture add vinegar, oil, eggs, and vanilla; mix well with fork to combine. Pour over flour mixture and stir well.
Pour the batter into the lined muffin tin (filling about 3/4 full) - the batter will be thin. Bake at 350 for 15 - 18 minutes or until a toothpick inserted comes out clean. Let cool for about 10 minutes in pan and then cool completely on a wire rack.

To fill the cupcakes: Once the cupcakes have cooled, cut out a cone-shaped portion out of the top of each cake. Slice off the excess cake from the cone (leaving the flat cap) and reserve the top. Fill the resulting hole with about a tablespoon of the raspberry filling (or however much you need). Replace the cap. Repeat with the remaining cupcakes, and then put in the refrigerator for about 15 minutes to chill and set the filling.

  
 ~ Strawberry Swiss Meringue Buttercream frosting ~


1 1/2 cups diced strawberries
4 egg whites
1 1/2 cups sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, room temperature

Puree the strawberries in a food processor.
Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water.  Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips) and the mixture has come to 160-165 degrees (so yes, use a candy thermometer).
Attach the bowl to the stand mixer and fit with the whisk attachment.  Starting on low speed and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.
With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition.  Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (this can take awhile, so be patient. If the mixture looks a little runny, or even curdled, just keep beating. I think that this is where most people give up on Swiss buttercream. Don't do that!).  Switch to the paddle attachment and beat at medium-low speed to remove air bubbles, about 2 minutes.  Gradually add the strawberry puree, and mix to combine.

Frost the cupcakes using a pastry bag fitted with a large, round tip, then stow the frosted cupcakes in the refrigerator to firm up before dipping. 

~ Chocolate Coating ~

12 oz good bittersweet chocolate, finely chopped (chocolate chips are fine, here)
3 tablespoons vegetable oil

Melt the chocolate and the oil in the microwave in 30-second intervals or until the chocolate is completely smooth and melted, stirring after every 30 seconds. Conversely, you can do this in a double boiler. Set the chocolate aside for 15 minutes or so to cool before dipping the cupcakes.

So, you'll see some recipes instruct you to hold the cupcake upside down and dip the frosted cupcake into the chocolate. I did this once and the frosting came clean off the cupcake. Therefore, I just put the cupcakes on a wire rack set over some wax paper, spooned the chocolate over the top of the cupcakes and let it drip down over the sides. It's artistic! Also, easier. 

Put the cupcakes in the refrigerator to let the chocolate set up before serving.

Makes 12 cupcakes.