Chocolate Dipped Strawberry Cupcakes (With VIDEO)

Chocolate Dipped Strawberry Cupcakes (With VIDEO)

Chocolate Dipped Strawberry Cupcakes with a glorious brownie cupcake, topped with the most luscious strawberry buttercream and finished with chocolate-dipped strawberries. That is the ultimate Valentine's Day treat!!!

Chocolate Dipped Strawberry Cupcakes are perfect for a special occasion. A delicious chocolaty brownie cupcake is topped with the most amazing strawberry buttercream and fresh strawberries that have been dipped in chocolate. These cupcakes are a show stopper! I love the different textures and flavors, and the fresh fruit adds such a nice tanginess to this dessert.

Hi guys, it's Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad's already great collection. With Valentine’s Day just around the corner, I want to introduce you to these Chocolate Dipped Strawberry Cupcakes that are super cute and very tasty. These cupcakes are perfect for any occasion, you can make they year around, especially when strawberry season hits. If you are looking for more fun cupcakes, check my German Chocolate Cupcakes - total chocolate overload in a good way!

HELPFUL TIPS TO MAKE CHOCOLATE DIPPED STRAWBERRY CUPCAKES :

• Use high-quality cocoa powder and high-quality chocolate. You can use regular unsweetened cocoa or Special Dark Unsweetened Cocoa. You can also use milk or dark chocolate, whichever you like more. I used semi-sweet chocolate in this recipe and it came out great.
• Don’t skip the salt, it will enhance the chocolate flavor.
• Ingredients should be at room temperature.
• The cupcakes are not very airy, they have more of a dense texture, closer to a brownie, as I wanted them to be more indulgent. For a more moist texture add ⅓ cup of oil to the wet ingredients.
• Make sure you don’t overbake the cupcakes, each oven is different but checking at the 15-minute mark is key to see how much more they need to be kept in the oven, keep in mind that every minute counts so check back in 2 minutes if they are still slightly raw.
• To make the frosting I am a HUGE fan of using freeze-dried strawberries. Since they are dried, you can process them into a powder and they won’t add extra moisture to the buttercream. Also, they will add the most beautiful, natural pink color. The frosting will taste like it’s made with fresh strawberries.
• If you don’t have any freeze-dried strawberries on hand, you can use strawberry puree or strawberry jam. I prefer to use the jam, as its easier to work with, I usually use 1/2 cup and a bit of pink gel food color. You will have to add a little more powdered sugar to get the right consistency for the buttercream.

WHAT YOU WILL NEED TO MAKE CHOCOLATE DIPPED STRAWBERRY CUPCAKES :

• Muffin Tin- this one is regular size and its perfect for muffins and cupcakes.
• Cocoa Powder  - always use high-quality cocoa powder in chocolate desserts.
• Freeze-Dried Strawberries - I prefer to make them into powder and use in frostings. 

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite strawberry dessert recipes: 

Strawberry Banana Cheesecake Salad
Fresh Strawberry Pie
Strawberry Shortcake No-Bake Icebox Cake  
Strawberry Cheesecake Trifle   

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See how easy this Chocolate Dipped Strawberry Cupcakes  is to make. Watch the video!!! 

Yield: 12-14Author: Catalina Castravet

Chocolate Dipped Strawberry Cupcakes

Chocolate Dipped Strawberry Cupcakes with a glorious brownie cupcake, topped with the most luscious strawberry buttercream and finished with chocolate dipped strawberries. That is the ultimate Valentine's Day treat!!!

prep time: 1 hourcook time: 20 MINStotal time: 1 hours and 20 mins

Ingredients

• 1 (4 ounce) stick unsalted butter
• 3 ounces semi-sweet chocolate melts or chopped chocolate
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Strawberry Frosting

• 1 1/2 cups freeze-dried strawberries
• 1 (4 ounce) stick salted butter, room temperature
• 1/2 cup shortening, room temperature
• 4 cups powdered sugar

Chocolate Covered Strawberries

• 7 ounces chocolate melts or chopped chocolate
• 1 tablespoon light corn syrup

Instructions

1. Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.
2. Line a regular muffin pan with cupcake liners. Set aside.
3. Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.
4. In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
5. In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.
6. Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.
7. With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
8. The batter will be thick and shiny.
9. Fill the cupcake liners ⅔ of the way full with batter.
10. Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
11. Add strawberries to a food processor and pulse until made into powder.
12. Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
13. Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.
14. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
15. If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
16. Pipe the frosting onto the cupcakes.
17. For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.
18. Stir in light corn syrup.
19. Dip each strawberry into the cooled chocolate and place on each cupcake.

Recipe developed by Catalina Castravet for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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Outrageous Cherry Dr Pepper Cake (Video)

Outrageous Cherry Dr Pepper Cake (Video)

Outrageous Cherry Dr Pepper Cake is an incredibly flavorful cherry chocolate cake recipe with just 5 ingredients that will blow your mind!

Chocolate Cherry Dr Pepper Cake

I almost called this a chocolate dump cake, because from frosting to cake, this simple Dr Pepper cake using cake mix takes just 5 ingredients and it is perhaps the easiest and tastiest cake ever.

The rich, decadent and perfectly tender cake melts in your mouth. Topped with homemade maraschino cherry frosting is it truly a flavor explosion.

And it is and ready to toss in the oven in a flash. Honestly I don't usually make dump cakes, but sometime you just really need an easy recipe that will impress a crowd.

Truly a mouthwatering dessert, now please excuse me while I take a moment to gather my thoughts.  All I can think about is this cake.  {{slurp}}

By the way, be sure to check out our new format. Thank you for all of your feedback in our reader survey. We have a new recipe card and easy to navigate page layout.

We look forward to hearing what you think about it. Also, the print function is accessible without leaving this page. We are so excited. We will have then entire site updated in the coming months!

Dr Pepper Cake Using Cake Mix

Don't cherries make you think of summer?

I am not sure what the connection is but bright red cherries automatically bring my mind to summer and that is exactly what I was thinking when I picked up some Dr. Pepper Cherry.

I knew right away I wanted to make a delicious treat with Dr. Pepper Cherry. I mean really isn't that the best idea ever?

I had heard about dump cakes and I decided to give it a try, but kick it up a notch.

You know, bold flavors are kinda part of who I am so I added the Dr Pepper Cherry soda and maraschino cherries to the cake mix and then made a super easy maraschino cherry buttercream to go on top.

All with just 5 ingredients.  This cake is truly outrageous. Rich, moist and loaded with your favorite flavors.

Oh my word! I tell you this cake tastes just like summer.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

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Helpful Tips to Make Cherry Dr Pepper Cake:

• I know people love diet soda, but this is not the place for it.
• You can substitute Cherry Coke if you prefer, but the Cherry Dr Pepper gives it an amazing flavor.
• To avoid pink fingers, wear kitchen gloves when working with the cherries.
• This cake keeps for about 3-4 days on the kitchen counter wrapped tightly with plastic wrap. During the summer, or if your kitchen is warm, store in the refrigerator.

What you will need to make Cherry Dr Pepper Dump Cake:

• 9x13 baking pan – the perfect pan for blondies, brownies and many other delicious desserts. I love this one with the cover.
• Maraschino Cherries

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite chocolate cake recipes:  

Best Ever Simple Chocolate Cake
Ooey Gooey Insanity Cake
Death By Chocolate Cake
Chocolate Dipped Strawberry Cupcakes
Hot Chocolate Cupcakes

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See how easy it is to make  Outrageous Cherry Dr Pepper Cake. Watch the video!!!

Yield: 20Author: Donna Elick

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake is an incredibly flavorful cherry chocolate cake recipe with just 5 ingredients that will blow your mind!

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

ingredients

• 1 (15.25 ounce) box super moist chocolate fudge cake mix (dry)
• 12 ounces Dr. Pepper Cherry (room temperature)
• 1 (18 ounce) jar maraschino cherries, divided
• 2 (1 cup) sticks salted butter (room temperature)
• 7 cups powdered sugar

instructions

1. Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside.
2. In a large bowl combine cake mix and soda. Whisk until combined. Set aside.
3. Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined. 
4. Pour batter into the prepared baking pan. Smooth with a spatula so the cake is even.
5. Place the cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean.
6. Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer).
7. Beat butter until light and fluffy, about 3 minutes.
8. Add sugar 1 cup at a time until it is all incorporated (beating between each addition).
9. Add 3 ounces (6 tablespoons) maraschino cherry juice from the jar and beat until mixture is light and fluffy.
10. Frost the cake with all of the icing and garnish with remaining cherries.

DONNA'S NOTES:

1. Do not add the ingredients that the cake mix calls for. This recipe is just for the dry mix.
2. If icing is too thick, add more cherry juice 1 tablespoon at a time until you reach your desired consistency, beating in between each addition.
3. If it is too thin add powdered sugar 1 tablespoon at a time until you reach your desired consistency, beating in between each addition.

Recipe developed by Donna Elick -
Copyright ©2015 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com