Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined and smooth.2 large eggs, 1 cup milk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully stir in the boiling water. The batter will be thin, this is perfectly normal and contributes to the cupcakes' moistness.1 cup boiling water
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, combine the chopped strawberries and ½ cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.2 cups fresh or frozen strawberries, 0.5 cup granulated sugar
- In a small bowl, whisk together the cornstarch and lemon juice until smooth.2 tablespoons cornstarch, 1 tablespoon lemon juice
- Pour the cornstarch mixture into the simmering strawberries, stirring constantly.
- Continue to cook, stirring, until the filling thickens to a jam-like consistency, about 3-5 minutes.
- Remove from heat and let the strawberry filling cool completely.
- Place the finely chopped chocolate in a heatproof bowl.8 ounces semi-sweet or dark chocolate
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.1 cup heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
- Gently whisk the mixture until it is smooth and glossy.
- Let the ganache cool at room temperature until it reaches a spreadable consistency, stirring occasionally. This can take about 1-2 hours, or you can speed it up by placing it in the refrigerator for short intervals (15-20 minutes), stirring well in between.
- Once the cupcakes are completely cool, use a sharp knife or an apple corer to carefully remove a small cone from the center of each cupcake.
- Spoon a generous amount of the cooled strawberry filling into the cavity of each cupcake.
- You can either replace the removed cone of cake or use a dollop of ganache to cover the filling before frosting.
- Generously frost the top of each cupcake with the chocolate ganache.
- Garnish with fresh strawberry slices, chocolate shavings, or even whole chocolate-dipped strawberries for an extra touch of elegance.fresh strawberries, chocolate shavings, chocolate-dipped strawberries
Notes
Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature before serving. Freezing instructions are also provided for longer storage.
