Friday, June 22, 2012

Chocolate Covered Strawberry Cupcakes

Today is Dudes Cook Too's one year birthday! I can't believe it's been a year! When I started this blog, I had no idea the following I would get in just one year. I honestly have people visiting this blog on a regular basis from countries I've never heard of. It's humbling, and I'm very blessed to have seen the success this blog has had. I've also enjoyed getting to know other food bloggers as well. This blog has changed so much of my life, and we've loved every minute of it.

It's not the making of the food that's so enjoyable... it's seeing so many people love it and enjoy it. That's what makes it worth while. Thank you all!

For Dudes Cook Too's birthday, I decided to make cupcakes. I have to be honest. I hate making cupcakes. I like eating cupcakes (several at a time), but I'm not a fan of actually making them. It's tedious. I'd much rather make a two-layer cake and slather icing all over it and be done. Please don't tell anyone, though. Food bloggers are supposed to enjoy making cupcakes.

These cupcakes are dressed to impress. It's a vanilla bean cake with a strawberry whipped cream filling topped with a chocolate buttercream frosting.


When you start with butter and sugar, you know it's going to be good. These cupcakes are light, yet rich, and the strawberry whipped cream filling adds a wow factor that can't be ignored.

I hope you like it!

Chocolate Covered Strawberry Cupcakes
*(cupcakes and frosting from Joy the Baker)

*makes 24 cupcakes

2 sticks (1 cup) unsalted butter, softened
1 3/4 cup granulated sugar
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 vanilla bean, seeds scraped out
2 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Position a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds. Set aside.

In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy. This may take 3 to 5 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.

Add the eggs, one at a time, beating for one minute after each addition. If the batter begins to looks a bit curdled, that’s alright.

with the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour. When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.

Divide into the lined cupcake pan and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

Chocolate Buttercream Frosting

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes.

For the Filling:

1 cup heavy cream
1/4 cup sugar
2 heaping tablespoons strawberry glaze

As soon as you remove the cupcakes from the oven, while they are still hot, press a hole center of the cupcake making room for the filling. Next, let the cupcakes cool completely. Then, pipe the strawberry whipped cream into the cupcake just until it reaches the top.

Then, frost your cupcakes.

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