Strawberries and chocolate are a match made in heaven, and these Strawberry Cupcakes take that heavenly pairing to the next level.
Baked atop a decadent brownie base, filled with luscious Strawberry Jam, crowned with Strawberry Buttercream, and adorned with a delightful brownie heart, they're simply irresistible.
Whether it's a special romantic occasion or just an ordinary Tuesday craving, these cupcakes are sure to delight.
Yields 12 cupcakes
Strawberry Puree
- 2¼ cups (370 g) sliced strawberries
Brownies
- ⅓ cup (55 g) chopped semisweet chocolate or chocolate chips
- ¼ cup (56 g) unsalted butter
- ⅓ cup (66 g) granulated sugar
- 2 tbsp (25 g) packed brown sugar
- 1 large egg yolk
- 1 large egg
- 1 tbsp (7 g) unsweetened cocoa powder
- ½ tsp vanilla extract
- ⅓ cup (41 g) all-purpose flour
- ⅛ tsp fine sea salt
Strawberry Cupcakes
- 1 cup (127 g) all-purpose flour
- ¼ tsp fine sea salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 large egg, at room temperature
- ½ cup (100 g) granulated sugar
- ⅓ cup (75 g) unsalted butter, at room temperature
- ¼ cup (60 ml) Strawberry Puree
Strawberry Jam
- 2 tbsp (25 g) granulated sugar
- 2 cups (330 g) sliced strawberries
- 1 tsp cornstarch
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 ml) water
Strawberry Buttercream
- 3 cups (375 g) powdered sugar, sifted
- 1 cup (226 g) unsalted butter, at room temperature
- ¼ cup (60 ml) Strawberry Puree
- ¼ tsp vanilla extract
Instructions
To prepare the Strawberry Puree, start by blending the strawberries in a food processor until smooth.
Transfer the pureed strawberries into a small saucepan and bring them to a boil over medium heat.
Reduce the heat to a simmer and cook until the puree is reduced by about half, yielding a heaping ½ cup (120 ml), which typically takes 10 to 15 minutes.
Set the puree aside and allow it to cool to room temperature.
Alternatively, you can make the puree a day in advance and store it in the fridge until ready to use. Half of the puree will be used for the cupcake batter, while the other half will be reserved for the frosting.
For the Brownies, preheat the oven to 350°F (177°C) and line 12 cupcake tins with liners. Additionally, line a 5 x 9–inch (12 x 22–cm) loaf pan with parchment paper and grease it with cooking spray or butter. Set these aside for later use.
Combine the butter and chocolate in a large heatproof bowl, then microwave in 30-second intervals, stirring between each, until melted.
Whisk in the granulated sugar and brown sugar until combined. Add the egg, egg yolk, and vanilla, mixing until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, and salt, then gently fold this dry mixture into the wet ingredients until no flour streaks remain.
Divide half of the batter evenly among the cupcake liners, filling each liner to about ¼ inch (6 mm) from the top. Set these aside.
Then, pour the remaining half of the brownie batter into the prepared loaf pan or distribute it among any other baking molds you prefer for decorating the cupcakes.
For instance, I used a silicone pan with heart shapes. You can opt to bake the batter in the loaf pan and later use a cutter to create charming shapes, or simply cut it into squares to adorn the cupcakes.
To prepare the Strawberry Cupcakes, start by sifting together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
In a separate bowl, use an electric mixer to beat the butter on medium speed for about 1 minute.
Add the granulated sugar and continue beating for another 1 to 2 minutes, until the mixture becomes creamy and fluffy.
Be sure to scrape down the sides of the bowl as needed during mixing.
Incorporate the egg into the mixture, ensuring it is thoroughly combined.
Then, add the strawberry puree and mix for approximately 30 seconds; don't worry if the batter appears slightly curdled at this stage.
Proceed by adding the sifted dry ingredients and gently fold them in using a rubber spatula until fully incorporated.
Evenly distribute the batter among the cupcake liners, atop the unbaked brownie batter, filling each cup approximately two-thirds of the way.
Bake for roughly 18 minutes, but begin checking for doneness at the 15-minute mark and continue monitoring as needed.
To test readiness, gently press the top of the cupcakes with your finger; if they spring back, they are done baking.
Allow the cupcakes to cool completely before proceeding to fill and frost them.
While baking the cupcakes, simultaneously bake the remaining batter intended for decorating, whether it's in the loaf pan or silicone molds.
Note that the baking time for each will differ. If using a loaf pan, baking should take approximately 18 minutes, while in silicone molds, it should be around 9 minutes.
The brownie is fully baked when it appears set but remains soft, with the edges slightly pulling away from the sides of the pan.
Allow the brownie to cool before cutting it into desired shapes using small cookie cutters or a sharp paring knife.
To prepare the Strawberry Jam, combine the strawberries, granulated sugar, and lemon juice in a small saucepan.
Cook over medium heat for approximately 15 minutes, or until the strawberries have softened.
Stir the mixture occasionally, and if it starts to dry out during cooking, add 1 teaspoon of water and reduce the heat.
In a separate bowl, dissolve the cornstarch in water until fully mixed, then add it to the saucepan with the softened strawberries.
Continue stirring and cooking the jam until it thickens, which usually takes about 2 minutes.
Allow the jam to cool slightly for around 5 minutes, then transfer it to a small food processor or blender and blend until smooth.
Transfer the jam to a bowl, cover it with plastic wrap, and refrigerate until thoroughly chilled.
For the Strawberry Buttercream, start by beating the butter in a bowl with an electric mixer for 4 minutes.
Then, add the strawberry puree and mix on low speed for 30 seconds.
Pause the mixer, incorporate the sifted powdered sugar, and continue mixing on low speed until fully combined.
Increase the speed to medium-high and beat for an additional 1 minute.
Finally, add the vanilla extract and mix until thoroughly blended. If the buttercream appears too runny, gradually add more sifted powdered sugar.
Conversely, if it seems too stiff, incorporate water or another liquid, 1 teaspoon at a time, until reaching the desired consistency, mixing and checking between additions.
To assemble the cupcakes, start by using a spoon to hollow out the center of each cupcake.
Spoon a portion of the Strawberry Jam into the center of each cupcake.
Next, fill a piping bag fitted with your preferred piping tip with the Strawberry Frosting.
Pipe the frosting over the cupcakes in desired patterns or swirls.
Finally, crown each cupcake with brownie pieces or shapes to finish.
