How To Make Strawberry Stuffed Chocolate Cupcakes

How To Make Strawberry Stuffed Chocolate Cupcakes. In my free time, I like baking very much, and I am also responsible for making meals at an auction house.

Recently, I made these cupcakes there and received a lot of praise.

I hope everyone in Kitchen Stories will like it too!”

In Difficulty

• 60 minutes to prepare

• 20 minutes baking time

• 30 minutes standing time

Ingredients

Number of people: 12

• 180 g flour

• 40 g unsweetened cocoa powder

• 2½ teaspoons baking powder

• 180 g sugar

• ¼ teaspoon salt

• 315 g butter (divided)

• 1 egg

• 1½ tablespoons vanilla sugar (divided)

• 100 ml hot water

• 150 ml milk

• 100 g strawberry jam

• 500 g strawberries (divided)

• 200 g bitter chocolate (divided)

• 280 g powdered sugar

• 1 tbsp heavy cream

• Sugar shavings for garnish

Cooking Utensils

• Muffin Paper Holder

• Oven

• Sieve Muffin Cup

• Bowl Vertical Mixer (With Mixer)

• Cooling Rack

• Pot Wooden Fork

• Knife

• Cutting Board

• 2 Bowls

• Heat Resistant Bowl

• Decorating Mouth

• Decorating Bag

Nutrition per serving

How To Make Strawberry Stuffed Chocolate Cupcakes

Cooking Steps 1/7



• 180 g flour

• 40 g unsweetened cocoa powder

• 2½ teaspoons baking powder

• 180 g sugar

• ¼ teaspoon salt

• Muffin paper tray oven sieve Muffin cups and bowls

Preheat the oven to 175°C.

Put the paper holder in the muffin cup.

To make a chocolate batter (adapted from Linda Lomelino’s recipe): Mix flour, unsweetened cocoa powder, baking powder, sugar, and salt in a bowl, then sift.

Cooking Steps 2/7



• 75 g butter

• 1 egg

• ½ tbsp sugar

• 100 ml vanilla

• 150 ml hot water milk

Vertical mixer (with agitator) cooling rack pot wooden fork bowl

Melt part of the butter. Whisk the eggs in a bowl, add the melted butter, part of the vanilla sugar, hot water, and milk, and stir well.

Add the sifted flour mixture and stir well. Pour the batter into the muffin trays, put them in the oven, and bake at 175°C for 20 minutes (when the time is up, insert a wooden fork into the cake.

If the wooden fork is dry, the cake is ready). Let the cake cool slightly in the baking tin, then take it out and place it on the cooling rack, and let it cool completely.

Cooking Steps 3/7



• 100 g strawberry jam

• 100 g strawberry

• 1 tbsp vanilla sugar

• Knife, chopping board, pot

Prepare the strawberry filling: Heat the strawberry jam in a pot slightly, then turn off the heat and set aside. Chop some strawberries and mix them into the jam with the remaining vanilla sugar.

Cooking Steps 4/7



• 100 g bitter

• chocolate 280 g

• powdered sugar 240 g

• butter 1 tbsp

• heavy cream

• 2 bowls pot heat-resistant bowl

To make chocolate cream cheese (adapted from Backbube’s blog): chop half of the sweet and bitter chocolate, then set a water bath to melt it.

Then let it stand to cool. Sift the powdered sugar.

Beat the remaining butter with a stand mixer until it becomes creamy, about 5 minutes.

Pour in the melted chocolate and powdered sugar, and beat again until smooth.

Pour the heavy cream and stir to combine.

Cooking Steps 5/7



• 100 g bittersweet

• chocolate 400 g

• strawberry

• icing sugar for garnish

Wrap strawberries in chocolate: chop the remaining chocolate and melt it in a water bath.

Coat the remaining strawberries in chocolate (the large ones need to be covered with chocolate, the small ones only need to be dipped in a bit).

Let it stand for 1 minute, then sprinkle with the sugar crumbs you like.

After the chocolate has solidified, put it in the refrigerator for later use.

Cooking Steps 6/7

• Piping bag

Assemble the cakes: Use a small spoon to dig a hole in the middle of each cupcake and fill it with strawberry jam mixture.

Pour the chocolate cream cheese into the piping bag, install the star-shaped piping mouth, and squeeze it onto the cake.

Decorated with strawberries wrapped in chocolate, enjoy!

Cooking Steps 7/7

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