Chocolate Covered Strawberry High hat Cupcakes

Today's Valentine's Day treat is a High Hat Cupcake - but not just any high hat, a chocolate covered strawberry high hat. The classic romantic dessert of chocolate covered strawberries takes on a new form. In general I'm not a huge fan of fruit flavors with chocolate but I loved the idea of this. A moist chocolate cake and a luscious strawberry buttercream take a dip into a pool of chocolate. I was surprised by how much I actually liked the flavor combo with these. Who knows, maybe this will open my eyes to more fruit and chocolate desserts? If your sweetie has a sweet tooth, consider making these for a romantic night in, they're sure to please.

Chocolate Covered Strawberry High Hat Cupcakes
Printable Recipe
Yield: 12 cupcakes

Chocolate Cupcakes
Recipe adapted from Hershey's Perfectly Chocolate Cake

Ingredients:

• 1 cup sugar
• 1 cup flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/3 cup good quality cocoa (I used Callebaut)
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water or coffee

Preheat oven to 325 degrees, line your muffin tin with liners. Place all ingredients except coffee or water in bowl of your stand mixer. Beat on medium speed for 2 minutes. Remove from mixer and mix in your boiling water or coffee by hand. Fill your muffin tins 3/4 full and bake for 20-23 minutes until a toothpick inserted into your cupcakes comes out clean

Strawberry Buttercream
Yield: Enough to generously frost 12 cupcakes

• 8 ounces (2 sticks) unsalted butter, room temperature
• 1lb powdered sugar
• 1/2 cup strawberry jam or jelly of your choice
• 1/4 cup heavy cream
• pinch of salt

Cream the butter, sugar and salt in your stand mixer for 3-5 minutes until light and fluffy. With mixer running, add your strawberry jam and continue to beat for another minute until it's well incorporated. Now add your heavy cream and whip for 3 more minutes until your desired consistency is reached.

Chocolate Shell

• 6 ounces of good quality bittersweet chocolate, chopped fine
• 1.5 Tablespoon vegetable oil

In the bowl of a double boiler, combine both ingredients and stir continuously until all of your chocolate is melted. Transfer to a tall, narrow container.

Assembly

Pipe buttercream on each of your cupcakes using a large round tip. Starting at the outside and swirling up and toward the center as you would with an ice cream cone. Once all cupcakes are frosted, place in fridge for 20-30 minutes until frosting has firmed up. Now plunge each cupcake upside down in your container of chocolate, let the excess drip of before placing upright on a baking sheet. Once all of your cupcakes have been dipped, return to the fridge for 20 or so minutes until chocolate firms. Enjoy!

© 2012 - 2012 Mostly Sweet & Sometimes Salty - All Rights Reserved.