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Strawberry and Chocolate Cupcakes

Katie

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Silky Strawberry Swiss Meringue Buttercream on top of Chocolate Pudding filled cupcakes.

Strawberry Flavors

I’ve tried using berry extracts for flavor and it always tastes artificial. Then I tried making a strawberry syrup and that would sometimes make the frosting separate if you put enough in to get flavor. So, I realized that I could make a powder by pulverizing freeze dried strawberries. Real flavor with no extra liquid.

Swiss Meringue Buttercream

This is THE BEST part of the recipe. If you are crunched for time and can only make one of these parts from scratch—make this! It’s so good, don’t worry there will be some extra to eat with a spoon. Not that you should….

Chocolate Filling

I made a very basic and simple chocolate filling from scratch. The pudding can be made a day ahead of time. If you don’t want to take the extra time to make your own pudding, I won’t judge—you’re smarter than me, just use a pudding mix. Better yet just buy a few cups of pudding!

Toppings

I added a mix of different sprinkles for a fun topping. Other good ideas is more powdered strawberry or chocolate syrup.

Print

Strawberry Sand Chocolate Cupcakes

Servings 12 cupcakes
Author Katie

Ingredients

CUPCAKES

  • 1 ½ cups sugar
  • 2 eggs
  • ¾ cup butter softened
  • 1 ½ tsp vanilla
  • 2 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk

FILLING

  • 2 ½ cups milk
  • ½ cup sugar
  • 3 egg yolks
  • 3 ¼ tbsp cornstarch
  • 2 tbsp butter
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ cup cocoa powder

BUTTERCREAM

  • 3 egg whites
  • 1 cup sugar
  • 1 cup butter softened
  • 1 tsp vanilla extract
  • 2 tbsp freeze dried strawberry powder

Instructions

CUPCAKES

  • Preheat oven to 350 degrees F.
  • Prepare cupcake pan with paper liners.
  • In a mixer using the paddle, cream the butter and sugar till light and fluffly.
  • Slowly mix in eggs one at a time.
  • Mix in vanilla.
  • Sift flour into a separate bowl, add salt, and baking powder. Mix well.
  • Alternate adding flour and milk. Add flour, then milk, then flour, then milk.
  • After batter is smooth drop into liners. Fill about ¾ way up.
  • Bake 20 – 25 minutes, till they pass the clean toothpick test.
  • Let rest till cool before frosting.

FILLING

  • Mix all the dry ingredients together in a saucepan.
  • Stir in egg yolks and milk.
  • Cook on medium heat while stirring often until liquid bubbles and thickens.
  • Remove from heat and stir in butter and vanilla.
  • Pour through sieve to remove the awkward bits. Use a spoon to help it along.
  • Chill in refrigerator.

BUTTERCREAM

  • Bring 1-2 inches water to a boil in a medium saucepan for a bain marie. Place a bowl over the pan. Water should be just below the bottom of the bowl.
  • Add egg whites and sugar to the bowl. Heat until mixture reaches 160 degrees F.
  • In a mixer bowl with the whisk equipped, beat until stiff peaks and room temperature.
  • Cut butter into tbsp size chunks. Mix in one by one. Keep mixing until smooth and glossy, may look worse before it gets better. If your icing is too warm, put in the fridge for 10-20 minutes.
  • Beat in vanilla and strawberry powder. (Powder is made by crushing freeze dried strawberries in a baggie. Sifted to remove hard chunks.)
  • Spoon frosting into an icing bag with desired tip.
  • Cut holes in cupcakes and fill with chocolate filling.
  • Pipe frosting on cupcakes.
  • Store in the fridge. Remove cupcakes from the fridge 20 minutes before serving.