Strawberry Chocolate Cupcakes RecipesChocolates and Strawberries are among the best ingredients when it comes to making some delicious desserts. And when combined together, they make some divine desserts that would make you feel the guilt of going overboard!

Cupcakes are the best thing to have happened to cakes! One, they come in bite sizes, with variable frostings (leave it to the creativity of the baker, and you will be amazed), and two, they are super quick to bake. So here are some gooey chocolaty cupcake recipe with just the right amount of strawberries!

Image Courtesy : yourcupofcake.com

Time Chart

Preparation Time : 15 minsCooking Time : 20-25 minsYield : 6 Cupcakes

Chocolate Cupcakes look interesting with our heart shaped molds and made easy with our baking tools.

1. Fackelmann Muffin Paper Baking Moulds 100 Pcs2. Silikomart Heart Shape Silicone Muffin Mould (6 Pcs Set) - SM-C033. Silikomart 8 Big Heart Passion Silicone Brownie Mold - SM-087

Essential Ingredients

For the Chocolate Cupcake

Self-rising Flour : 1 CupPowdered Sugar : 1 CupOil : ½ CupEggs : 2Vanilla Essence : ¼ tspCocoa Powder : ½ CupMilk : ¼ Cup

For Chocolate Frosting

Dark/Milk Chocolate : 1 CupButter : 1 tbspCream : ½ CupStrawberry Jam/Preserve : ¼ Cup (for cupcake filling)Fresh Strawberries(for garnish) : 6Chocolate Hearts (optional) : 6

Preparation

For the cupcakes, line the muffin molds with cake wrappers and set aside. Preheat oven at 180 deg.C for 10 mins. Sift flour, cocoa powder and set aside. (in case using all purpose flour, sift it with 1 tsp each baking powder and baking soda ,along with cocoa powder). Beat the eggs using electric beater till fluffy, for a minute.

Add sugar and vanilla essence and beat for 1-2 mins, till pale. Add the sifted flour alternately with milk to get a smooth batter. Spoon the batter in the cupcake molds (fill them only half, leave the remaining for cake to rise) and bake in the preheated oven for 15 to 20 mins. Check after first 10 mins, the cake should rise sufficiently to fill the mold.

Check after every 5 min, once the cake touched at center springs back, transfer the cupcakes on cooling rack. Keep them covered using a moist towel. (Dry winter weather makes them hard and dry) Fill the strawberry jam in a piping bag with a round trip. Force the jam into the center of each cupcake while its till warm.

To make chocolate frosting, chop the chocolate into small chunks in a bowl. Heat the cream in a sauce pan till it just begins to boil. Pour the hot cream over the chopped chocolate and start whisking using a hand whisk till its smooth. The hot cream makes the chocolate melt. Whisk fast to avoid any chocolate lumps. Add butter while still warm. Butter gives a good shine.

Cool the mixture covered in refrigerator for at least 15-30 mins or till further use. Check the frosting consistency; it shouldn't be too hard, just of thick batter consistency to be pipe able.

Transfer the frosting in piping bag fitted with a star nozzle and pipe swirls over each cupcake. Decorate with sliced strawberry and chocolate hearts. Strawberry can also be sliced into a heart shape for topping the cake.

Chocolate heart can be made at home by melting cooking chocolate in a bowl and placing it over a pan of hot boiling water. Once melted, whisk in a tsp butter or cream and pour in heart shaped silicon molds and let it set. De-mold and use.