CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING

Chocolate and strawberries – could there be a better combo? There’s just something about fudgy, creamy chocolate and fresh, sweet, juicy berries that go so perfectly together. And when Valentine’s day rolls around, these chocolate cupcakes with strawberry frosting are the perfect thing.

I always get really excited for Valentine’s Day. I love the idea of taking a day to appreciate the people we love – and after cold, dreary January, I think everyone can use something to brighten their day.

I don’t typically buy gifts or do anything too fancy for Valentine’s Day – but I love to make a special treat to celebrate. And these chocolate cupcakes with strawberry frosting are great for February 14th, or whenever you’re looking for a chocolate cupcake recipe that’s just a little extra special.

First process the berries in your food processor or blender, and then put the juice through a metal sieve to remove the seeds. I usually do about 1/2 at a time and push the mixture through using the back of a spoon. It can be a little tedious – so if you don’t mind seeds in your frosting, you can skip this step.

Then boil the juice down until it’s thick like jam, and place it in the fridge or freezer to cool. After this is done – making the strawberry frosting is straight forward. Beat the butter until fluffy, then slowly beat in the powdered sugar followed by the cooled, boiled down strawberry puree.

INGREDIENTS:

• CHOCOLATE CUPCAKES
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large egs
• 1 tsp vanilla extract
• 1/2 cup buttermilk (or 1 1/2 teaspoons mixed with 1/2 cup milk)
• STRAWBERRY FROSTING
• 12 oz strawberries, fresh or frozen (if using frozen – make sure they aren’t packed in syrup or sugar)
• 1 cup unsalted butter, softened
• 4-5 cups powdered sugar
• 1-2 tablespoons whipping cream or heavy cream

DIRECTIONS:

1. CHOCOLATE CUPCAKES
2. Preheat the oven to 365F degrees and line muffin trays with muffin papers (you’ll end up with about 14 cupcakes total).
3. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. In a separate large bowl beat together the oil, sugar, vanilla extract and eggs.
5. Turn the mixer to low and carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Repeat with the rest of the flour mixture and buttermilk.
6. Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.
8. STRAWBERRY FROSTING
9. Core the strawberries, if not already.
10. Place the strawberries in a food processor or blender and pulse until they’re pureed. (If using frozen – you may want to warm up the berries in the microwave to make this easier).
11. Put the puree through a metal sieve to remove the seeds. I press it through using the back of a spoon.
12. Place the puree in a medium sauce pan and bring to a gently boil while stirring occasionally to avoid burning. Boil until the mixture is thick like jam and reduced to about 1/4 to 1/3 cup. (About 10-20 minutes).
13. Place in the fridge or freezer to cool completely.
14. In a large bowl beat the butter until fluffy. Carefully beat in 2 cups of powdered sugar.
15. Then beat in 3-4 tablespoons of reduced strawberry puree. It must be cold  – otherwise the frosting can separate.
16. Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired consistency is reached. Add in 1-2 tablespoons cream as needed.
17. Frost the cupcakes using a piping bag and tip or a knife.

thanks done share recipes to : https://ohsweetbasil.com/chocolate-cupcakes-strawberry-frosting/