Fresh strawberry chocolate truffle cupcakes

Fresh Strawberry Chocolate Truffle Cupcakes with Fresh Strawberry Whipped Cream Frosting

12 servings

25 mins

After making the White Truffle Cupcakes everyone wanted to try new flavor variations. So heres my next one a fresh Strawberry Cupcake with a dark chocolate Lindor liquid center truffle topped with a fluffy, creamy fresh strawberry whipped cream. It reminiscent of a chocolate covered strawberry!

Ingredients :

  • FOR STRAWBERRY CUPAKES
  • 1 2/3 cups plus 1 tablespoon all purpose flour
  • 1/3 cup strawberry puree, see direction step #2, you will need 1 pint of strawberries for the cupcakes and frosting, stemed and sliced
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 12 Lindor Dark Chocolate Truffles or any other brand that you can find
  • FOR STRAWBERRY WHIPPED CREAM FROSTING
  • 1 3/4 cup heavy whipping cream
  • 3/4 teaspoon unflavored gelatin
  • 2 rablespoon cold water
  • 1/3 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry puree
  • GARNISH
  • chocolate shavings, as needed
  • fresh strawberries, as needed
  • red and pink sprinkles as needed

Method :

1.

Preheat oven to 350°F. Line 12 standard cupcale tins with paper liners

2.

Puree strawberries to a course blend in food processor, set aside. You will need it for the cupcakes and frosting

3.

In a bowl combine flour, baking powder, baking soda and salt

4.

In another bowl beat together melted butter, sugar, egg, sour cream, milk and vanilla until well blended

5.

Slowly stir in flour mixture until well combined, mixture will be thick

6.

Fold in the 1/3 cup strawberry puree. Evenly divide batter in muffin tins. Bake about 20 minutes until a toothpick comes out just clean

7.

Place on a rack and immediately cut a slit in each cupcake

8.

Gently press a chocolate truffle in the slt to be even with the top of the cupcake

9.

Carefully remove cupcakes from tins to cool completely before frosting

10.

MAKE STRAWBERRY WHIPPED CREAM FROSTING

11.

Dissolve gelatin in heat proof bowl of cold water for 5 minutes

12.

Fill a small skillet with water and bring to a simmer, add bowl of gelatin and stir to dissolve, turn off heat and let sit until ready to use

13.

Whip cream to soft peaks, add sugar, vanilla and gelatin, whip until it holds its shape

14.

Fold in the 1/2 cup strawberry puree

15.

Frost cooled cupcakes with whipped cream. Garnish with chocolate shavings, sprinkles and fresh strawberries. Store in refrigerator but allow to stand at room temperature 15 minutes before serving. Frosting will firm up after chilling and stay stable for a couple of days.

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