Chocolate Covered Strawberry Cupcakes with Berry Swiss Meringue Buttercream
Chocolate Covered Strawberry Cupcakes are pure decadence, bursting with strawberry goodness and topped with a halo of berry infused Swiss meringue buttercream.
Course Dessert
Cuisine American
Keyword chocolate covered strawberry cupcakes
Prep Time 40 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12
Calories 447kcal
Author Erica
Ingredients
1ouncesemi-sweet or dark chocolate
½cuphot brewed coffee
¾cupall-purpose flour
1cupgranulated sugar
½cupdark cocoa powder
⅔teaspoonbaking soda
¼teaspoonbaking powder
⅓teaspoonsalt
1egg
¼cupvegetable oil
½cupbuttermilk
¼teaspoonvanilla
Berry Swiss Meringue Buttercream
12ouncesunsalted buttercubed, room temperature
5large egg whites
1cupgranulated sugar
1 ½Tablespoonspure vanilla extract
⅓cupmixed berry puree
Pinch of salt
1 ½cupsmixed berry pureefor filling
Instructions
Preheat oven to 300 degrees. Prepare a muffin tin with cupcake liners.
Chop dark chocolate finely, and combine with hot coffee in a small bowl, stirring until chocolate is melted and mixture is smooth.
Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
In a stand mixer fitted with a paddle attachment, beat egg for 2-3 minutes, until slightly thick and lemon colored.
Slowly add oil, buttermilk, vanilla, and melted chocolate to egg, mixing until incorporated.
Add flour mixture on medium speed, mixing until just combined. Divide batter between liners, filling ⅔ to the top.
Bake for 25-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in cupcake pan 10 minutes before removing to wire rack.
Berry Swiss Meringue Buttercream
Place a heatproof bowl over a pot of simmering water; combine egg whites, sugar, and salt in the bowl and whisk frequently, until sugar dissolves and mixture reaches 160 degrees (if the mixture is grainy to the touch, keep whisking!).
Place melted sugar mixture in a stand mixer fitted with a whisk; beat on medium-high speed for approximately 8 minutes, until stiff peaks form.
Reduce speed to medium; add butter, cube by cube, ensuring it incorporates before adding more.
Continue whipping icing until it is fully incorporated; add vanilla extract and berry puree, mixing until combined.
Insert a paring knife in the top of each cupcake. Going about halfway in, cut a cone out of each, being sure not to puncture the bottom or sides.
Spoon berry puree into each hollowed out cupcake (about 1 ounce/2 tablespoons per).
Pipe a ring of the Swiss meringue buttercream around the top of each cupcake, leaving the middle uncovered so you can view the berry goodness!