Thanks to Mom’s In the Kitchen for passing along this recipe for Chocolate Covered Strawberry Cupcakes. I’ll admit I am a crummy baker… but his recipe makes me want to give it another try….yummmy! If you would like to be a featured guest post on Look What I Made, watch for our weekly post each Tuesday called A Thrifty online craft fair, link up and you may be selected for our weekly feature post.
There is a lot that goes into creating this cupcake.
1. Bake up some delicious chocolate cupcakes of choice.
2. Whip up some chocolate buttercream frosting. (Recipe below). Place it in fridge.
3. Wash, and dry your strawberries.
4. Time to melt some chocolate chips. I have no measurements, since it’s fairly dependent on how many strawberries you plan on using. Bring about a cup of water to a small boil on the stove. I place a glass pyrex bowl on top of the pot (make sure the bottom of the bowl is not touching the water. You just need to steam to heat up the glass). Pour some chocolate chips into the bowl and stir. The chocolate will melt rather quickly. DO NOT ADD WATER OR MILK! You may think that will make the chocolate runnier, but it will NOT. In fact, it will harden up your chocolate.
5. Dip the strawberries in the chocolate then place on wax paper to cool. I suggest putting them in the fridge too.
6. Get a small cookie sheet with edges, or baking pan and spray with Pam. Pour the remaining chocolate on there, and spread rather thin. Place in freezer. This will be your chocolate shavings.
7. Now melt the white chocolate the same way (you need significantly less white chocolate).
8. Now you can frost your cupcakes in anyway you desire. I tried a variety of ways, but eventually settled on frosting the edges with some white chocolate, with the chocolate buttercream in the center. I then shaved up some of that hard chocolate and sprinkled it on. Then topped it with the strawberry. Store it in the fridge, if it won’t be eaten soon.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon vanilla extract
4 cups sifted confectioners sugar (apx 1 lb.)
3-4 tablespoons milk
Cream butter and shortening. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well. Add milk according to the stiffness you desire.
About 3 cups frosting. Can be stored, air tight in fridge for up to three weeks. Rewhip before using.