Easy Chocolate Covered Strawberry Cupcakes
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Japanese combine chocolate with everything from edamame soy beans to sweet potatoes. And strawberries, of course, as Japan is the world's greatest consumer of the ruby gem sweets.
- The strawberry cupcake recipe is adapted from Home Cooking with Trisha Yearwood.
- Vintage Cakes by Julie Richardson inspired the chocolate ganache.
- Strawberry frosting is the creation of yours truly, The Ninja Baker.
Ingredients:
For the strawberry cupcakes:
- 1 box white cake mix
- 1 box (3 ounces) strawberry gelatin
- 1/2 cup water
- 2/3 cup vegetable oil
- 1/2 cup thinly sliced fresh strawberries
- 4 large eggs
Tip: Dab the strawberries with a paper towel to avoid excess moisture.
For the chocolate ganache:
- 8 ounces semi-sweet chocolate chips
- 1 cup heavy cream
For the strawberry frosting:
- 1 tub (8 ounces) of whipped cream cheese
- 5 tablespoons strawberry gelatin
- 2 tablespoons heavy cream
Directions:
For the strawberry cupcakes:
- Combine all ingredients with an electric mixer.
- Divide into silicone baking cups or into cupcake cases in a muffin tin
- Bake at 350 degrees for 20 minutes.
- Cool
For the chocolate ganache:
- Heat the heavy cream in a saucepan over a medium-low flame.
- Stir occasionally and watch for small boil bubbles.
- Remove from the stove and swirl the cream over the chocolate.
- (Make sure all the bits of chocolate have been touched by the cream.)
- Cover for 5 minutes.
- Stir vigorously from the inside of the melted chocolate until a smooth blanket of chocolate appears.
- Let the ganache rest for 3 hours. Go ahead and give the bowl a stir once every hour.
- (No worries if you don't. I've let it go without a single stir and the ganache is still great.)
- Frost the cooled cupcakes.
For the strawberry frosting:
- Whip up all the ingredients with an electric mixer.
- Fill a piping bag with a star tip and garnish the cupcakes.