Mind-Blowing Chocolate Covered Strawberry Cupcakes

Of course my favorite part is dreaming up valentine-themed cupcakes.  And this recipe has become my favorite.  Chocolate Covered Strawberry Cupcakes!  Yum!  Moist yellow cake dipped in dark chocolate and frosted with a strawberry buttercream absolutely loaded with real strawberries.  The word “luscious” sort of creeps me out, but these actually are totally luscious.  This frosting tastes like room-temperature strawberry ice cream.  It is so good.  I took the cupcakes I made for this post to some girlfriends and they were literally groaning, when-harry-met-sally-style, as they ate them.  I’ll have what she’s having!

You can find freeze-dried fruit in your grocery store by the raisins and applesauce.  It’s a miracle worker, allowing you to add fresh fruit flavor without any extra moisture to mess up your recipes.  I like powdered fruit in frostings, meringues, cookie dough and ice cream.  Mmmm, cookie dough ice cream.

One important thing to watch for:  when you bake up your cupcakes be sure to fill each one with a scant 3 tablespoons (40ml) of batter.  It’s important that the cupcakes form a nice dome above the paper.  Otherwise you won’t be able to dip them in the chocolate without making a big mess.  I like to use clear vanilla extract because regular vanilla can make the frosting look a bit salmon-y colored.  But regular vanilla extract works just fine.  You can also brighten up the frosting a bit with a touch of pink or red food dye.  Optional!  I used a 1M tip to pipe the frosting on top but you can also put the frosting in a  ziplock and snip the end and pipe that way.  Or just spread it on with a butter knife or off-set spatula.  These taste so good you will not care if they look imperfect.

INGREDIENTS

• 24 yellow cake cupcakes prepared according to package diretions
• 6 ounces Ghirardelli Dark Melting Wafers
• 2 sticks unsalted butter room temperature
• 1 pound powdered sugar
• 1/4 cup milk, half and half or cream
• 1 1/2 teaspoons clear vanilla extract
• 1.2 ounces freeze-dried strawberries ground into a powder
• red or pink food dye optional
• Chocolate-Covered Strawberry Cupcakes

INSTRUCTIONS

1. Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
2. Meanwhile, put the butter, powdered sugar, cream, and vanilla in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2 minutes. Add 4 tablespoons of the strawberry powder (reserve the rest for another use) and beat for an additional two minutes. Add food dye, if desired and beat until combined. Then turn down to low and let run for about a minute to get rid of air bubbles.
3. .............................................

for full instruction please see : www.bakersbrigade.com

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