Name: Strawberry Cupcakes with a Chocolate Drizzle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 7 cupcakes
Ingredients: 120 g (4oz) butter (unsalted & softened); 120 g (4oz) caster sugar; pinch salt; 1/2 tsp vanilla extract; 2 large eggs; 120 g (4oz) self-raising flour; 1 tbsp milk; 50 g (2oz) dark chocolate; 40 ml (3 tbsp) double cream; 140 g (5oz) butter (unsalted & softened); 280 g (10oz) icing sugar; 1/2 tsp vanilla extract; milk; 7 strawberries (washed & dried)

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These strawberry cupcakes are a pretty, summery bake. The inviting drizzle of dark chocolate ganache helps to counter the sweetness of the cupcake and buttercream frosting!

Strawberry Cupcake recipe, finished with a drizzle of dark chocolate ganache

Summer is almost upon us, though you’d be forgiven for thinking it had already arrived if the glorious weather we’re enjoyed here in the UK is anything to go by.

For me, the foods of summer definitely include berries starting with the beautiful red strawberry. I recall the first year that Mr E & I grew some in our small garden, it was fun watching the bees being drawn to the pretty white flowers for them to develop into what we know as strawberries a few short weeks later. But having only a handful of young strawberry plants that year we couldn’t really describe our harvest as ‘bumper’! We just about picked enough to have a couple each with a slice of cake when friends came round for dinner! ?

How to make strawberry cupcakes with a dark chocolate ganache drizzle

Strawberries are great perched on top of a simple Victoria sponge cupcake. Imagine a soft vanilla cupcake, topped with a simple vanilla buttercream finished with a ripe strawberry and a drizzle of dark chocolate ganache! I don’t know about you, but it certainly sings summer to me. Even Dad found them enticing being pretty quick in grabbing a few tea plates from the cupboard so we could all dive in and enjoy them!

Now, I have to admit that I’m not a huge fan of dark chocolate, much preferring milk and white instead. But the small amount of dark chocolate used was enough to cut through the sweetness of the cupcake and buttercream without the natural bitterness of the dark chocolate becoming too much.

So, here’s how to make Strawberry Cupcakes with a Chocolate Drizzle

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5 from 1 vote

Strawberry Cupcakes with a Chocolate Drizzle

These strawberry cupcakes are a pretty, summery bake. The inviting drizzle of dark chocolate ganache helps to counter the sweetness of the cupcake and buttercream frosting!

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Cake, Dessert

Cuisine: British

Keyword: baking, cupcakes

Servings: 7 cupcakes

Calories: 500kcal

Author: Angela – Only Crumbs Remain

Ingredients

For the cupcakes

120 g (4oz) butter unsalted & softened
120 g (4oz) caster sugar
pinch salt
1/2 tsp vanilla extract
2 large eggs
120 g (4oz) self-raising flour
1 tbsp milk

For the chocolate ganache

50 g (2oz) dark chocolate
40 ml (3 tbsp) double cream

For the butter cream frosting

140 g (5oz) butter unsalted & softened
280 g (10oz) icing sugar
1/2 tsp vanilla extract
milk

To complete

7 strawberries washed & dried

Instructions

To make the cupcakes

Preheat the oven to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray. Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten egg a little at a time, beating well after each addition, (see note b below). Beat in the milk. Sieve the flour into the mixture. Use a spatula, large metal spoon or your hand with your fingers splayed to fold this in gently.
Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 63g.
Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack.

To make the chocolate ganache

Pour the cream into a small pan and set over a medium heat. Allow the cream to heat through but avoid letting it boil. Meanwhile break the chocolate into small pieces. Place into a bowl. Pour the heated cream over the chocolate. Use a teaspoon to stir the ganache, gradually the chocolate will melt and the ganache will become smooth. Once the chocolate is completely melted and the ganache is smooth, set aside to cool and firm up.

To make the butter cream

Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and beat to combine. Beat well to create a creamy frosting. Add the vanilla extract mix until well combined. Add a drizzle of milk as necessary until it is the softness you like. .

To complete

Once the cupcakes have completely cooled, Spoon the buttercream into a piping bag fitted with a large star nozzle pipe a swirl on top of each cake. Sit a strawberry on top of the buttercream.
Spoon the cooled ganache into a piping bag fitted with a small plain nozzle (see note d below). Drizzle the chocolate over each cupcake. 8Enjoy!

Notes

Equipment 

7 muffin sized cupcake cases
muffin tin 
Piping bag fitted with a star nozzle

Cook's Tips

a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 120g listed in the ingredients above.

b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge.

c) If the chocolate ganache has firmed up a little too much when you're ready to pipe it onto the cupcakes simply warm it through gently until it is the consistency you're happy with.

d) Rather than using another disposable piping bag you may prefer to make a small piping cone with greaseproof paper. Alternatively, drizzle the chocolate with a teaspoon.

e) Consider adding a handful of freeze dried strawberries to the batter. Or once baked and cooled hollow the cupcakes out slightly and fill with a little strawberry jam before decorating.

f) You're likely to have a little ganache left over, this could be used for dipping any remaining strawberries.

Store

In an airtight container in a cool place for up to 3 days.

Freeze Cupcakes undecorated for up to 3 months

Nutrition

Calories: 500kcal

Tried this recipe?I would love to know how you got on – Tag me on Instagram @OnlyCrumbsRemain or leave me a comment and rate the recipe below.

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Strawberry Cupcakes with Chocolate Drizzle

So, here’s how to make Strawberry Cupcakes with a Chocolate Drizzle

Strawberry Cupcakes with a Chocolate Drizzle

Ingredients

For the cupcakes

For the chocolate ganache

For the butter cream frosting

To complete

Instructions

To make the cupcakes

To make the chocolate ganache

To make the butter cream

To complete

Notes

Equipment

Cook's Tips

Store

Nutrition

Pin for later

Comments

Leave a Reply Cancel reply

Subscribe and Never Miss A Recipe!

So, here’s how to make Strawberry Cupcakes with a Chocolate Drizzle

Strawberry Cupcakes with a Chocolate Drizzle

Ingredients

For the cupcakes

For the chocolate ganache

For the butter cream frosting

To complete

Instructions

To make the cupcakes

To make the chocolate ganache

To make the butter cream

To complete

Notes

Equipment

Cook's Tips

Store

Nutrition

Pin for later

Reader Interactions

Comments

Leave a Reply Cancel reply

Equipment 