Chocolate Cupcakes with Strawberry Cream Filling and Chocolate Ganache

Chocolate Cupcakes with Chocolate Ganache and Strawberry Cream Filling

Kids Cook Island
This recipe is the BOMB!!! Soft cupcake with terrific filling – ganache keeps it light and not too sweet. THE perfect combination of ingredients.
Prep Time 45 mins
Cook Time 16 mins
Total Time 1 hr 1 min
Course Dessert
Servings 15 cupcakes

Ingredients
  

CUPCAKES

  • 1⅜ cups all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ + ⅛ tsp salt
  • ½ cup unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter, softened
  • cups granulated sugar
  • 2 large eggs, room temperature
  • ½ tsp vanilla
  • 1 cup hot water

STRAWBERRY CREAM FILLING

  • 6 oz 6 ounces softened cream cheese
  • 1 cup powdered sugar, sifted
  • cup + 1 tbsp pureed strawberries (approximately 4)
  • ½ cup heavy cream

CHOCOLATE GANACHE

  • 6 oz semi-sweet chocolate chips
  • ¾ cup heavy cream
  • pinch of salt

CHOCOLATE COVERED STRAWBERRIES

  • 8 oz semisweet or milk chocolate baking chips
  • 12 strawberries, washed and well dried
  • decorations if desired (sprinkles, shredded coconut, chopped nuts, melted white chocolate, etc.)

Instructions
 

CUPCAKES

  • In a heatproof bowl, pour the hot water (very hot, nearly boiling) over the cocoa powder and whisk together until smooth. Let cool for 5-10 minutes
    In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
    In a large bowl, beat butter and sugar together until light and fluffy. Add the eggs, one at a time, then and the vanilla.
    Gradually add the dry ingredients, alternating with the cocoa mixture.
    Line cupcake pans with liners and spray with non-stick spray. Fill each liner 2/3 full, about ¼ cup of batter.
    Bake at 350 degrees Fahrenheit for 16-20 minutes, or until a toothpick inserted in the center comes out clean.

STRAWBERRY CREAM FILLING

  • In a medium bowl, add the cream cheese, strawberry puree, and powdered sugar and blend until smooth.
    Add the heavy cream SLOWLY and beat until fluffy (about 2 minutes) • TIP: Chill your whisk attachment for your stand mixer or hand mixer in the freezer for 10 minutes before making your filling. This helps it to come together more quickly.
    Makes about 2 cups 

CHOCOLATE GANACHE

  • Heat heavy cream in a saucepan until simmering (or in the microwave until hot, about 2 or 3 minutes; if in the microwave, stir every 30 seconds.
    Pour hot heavy cream over chocolate and let sit for 3 minutes.
    Add pinch of salt. Slowly whisk chocolate and cream together until smooth.
    Allow to cool at room temperature for at least 20 minutes before using. (Preferably, allow to come to room temperature to thicken up; may take up to an hour.)
    Makes about 1 cup ganache 

CHOCOLATE COVERED STRAWBERRIES

  • Reserve a handful of the chocolate chips. Place remaining chocolate chips in a heat-proof or microwave safe bowl.
    To melt over double-boiler, place bowl over a pot of boiling water. Stir until melted. To microwave, microwave the chocolate chips for 30 second intervals, stirring after each interval.
    After the chocolate is melted, add the reserved chocolate chips and stir until melted.
    Dip strawberries in chocolate. Allow excess chocolate to drip into the bowl.
    Decorate using sprinkles, white chocolate drizzle, or another topping of your choice.
    Allow chocolate to set up on a parchment lined baking sheet for 15 minutes in the fridge or 30 minutes at room temperature.