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Chocolate Covered Strawberry Cupcakes
Ingredients
  • subheading: CHOCOLATE CUPCAKES:
  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • ¼ cup + 2 tablespoons (32 grams) natural unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (100 grams) light brown sugar lightly packed
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (80 ml) canola or vegetable oil
  • ½ cup (120 ml) buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) boiling water
  • ½ teaspoon instant espresso powder
  • subheading: STRAWBERRY BUTTERCREAM FROSTING:
  • 1 cup (230 grams) unsalted butter softened to room temperature
  • 3 cups (360 grams) powdered sugar
  • 1 (1-ounce) bag freeze-dried strawberries
  • 2 to 3 tablespoons (30 to 45 ml) heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • subheading: CHOCOLATE COVERED STRAWBERRIES:
  • 16 medium sized strawberries
  • 4 ounces semisweet chocolate chopped
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