Chocolate Strawberry Cupcakes

I debated whether to share these for Valentine’s Day. I debate with myself a lot. I blame it on too many years in DC and extremely contrarian genes. Generally, on any given day, I make at least three relatively easy decisions much more difficult by creating a point/counterpoint list in my head and then weighing them against each other. This was one of today’s (the other two: whether to work out at my office gym vs. the gym I actually pay money to not go to, and whether to eat all my leftovers for lunch or save some for tomorrow). Let’s go over my little internal debate together, shall we?

Point: Strawberries aren’t in season yet – this is a big con. I have a close friend who has drilled the evils of unseasonal produce into my head, and I agree.
Counterpoint: I had frozen ones I picked myself in the height of last year’s strawberry season, and when I tried this with them, it was (surprisingly) just as delicious.
Edge: Counterpoint

Point: Do I have to post something pink for Valentine’s Day?
Counterpoint: Yes.
Edge: Counterpoint again.

Point: I post desserts all the time, this blog even has “Baked” in the name, can I just give it a rest with the sweets already? People are probably getting tired of all the dessert recip…
Counterpoint: WHAT? No desserts posted since the first week of January and only ONE this year?
Edge: Um, COUNTERPOINT.

As usual, and as it should be, cupcakes win the day once again. And I’m glad. This cake is fluffy, moist and incredibly chocolaty. The frosting is a Swiss meringue buttercream that is absolutely perfect with strawberries – in American buttercreams, delicate flavors often get lost beneath, oh, I don’t know, the pound or so of powdered sugar. While this, like all SMBCs, is buttery, silky, and rich, the strawberry flavor practically explodes from it – it almost tastes like strawberry ice cream. Together, they make an indulgent and heavenly dessert – perfect for sharing in a hot tub under the moonlight with your LUV-AAAHHH.

Chocolate Strawberry Cupcakes

 

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Rich chocolaty cupcakes topped with an almost ice-cream-like strawberry Swiss meringue buttercream.

Yield: 24 cupcakes

Ingredients

For the Cupcakes:

• 2 cups (430g) granulated sugar
• 1¾ cup (230g) all-purpose flour
• ¾ cup (56g) unsweetened cocoa powder
• 1½ tsp (7g) baking powder
• 1½ tsp (7g) baking soda
• 1 tsp (10g) kosher or fine sea salt
• 2 large eggs, at room temperature
• 1 cup (240mL) milk
• ½ cup (120mL) vegetable or canola oil
• 1 tsp (5mL) vanilla extract
• 1 cup (240mL) boiling water

For the Frosting:

• 1 cup fresh or frozen strawberries
• 4 large egg whites
• 1¼ cups (250g) granulated sugar
• 3 sticks (12oz/340g) unsalted butter, at room temperature, chopped into 2-Tbsp chunks.

Instructions

Make the Cupcakes:

1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
2. In a large bowl or the bowl of a stand mixer, stir together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add eggs, milk, oil, and vanilla and beat on medium speed for about two minutes. Mix in boiling water (the batter will be very thin).
3. Divide batter evenly between prepared muffin tins, filling cups ⅔ to ¾ full. Bake 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to racks to cool completely.

Make the Frosting:

1. To make the frosting, thaw (if using frozen) and puree the strawberries. Refrigerate until ready to use.
2. Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat. Whisk egg whites and sugar together in the bowl of a stand mixer. Rest the mixer bowl over the saucepan, whisking constantly until sugar is completely dissolved and the mixture is thick and glossy (note: to completely pasteurize the egg whites, they must be heated to 140 degrees).
3. Remove mixer bowl from heat and place on stand mixer. Using the whisk attachment, beat on high speed until cooled and the egg whites hold stiff peaks, about 8 minutes. Switch to the paddle attachment and add the butter two tablespoons at a time. Beat until fluffy and smooth, about 3-5 minutes. Add the pureed strawberries and continue beating until fully incorporated and smooth. Frost cooled cupcakes and serve.

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