Chocolate Strawberry Cupcakes
 
 
Rich chocolaty cupcakes topped with an almost ice-cream-like strawberry Swiss meringue buttercream.
Yield: 24 cupcakes
Ingredients
For the Cupcakes:
  • 2 cups (430g) granulated sugar
  • 1¾ cup (230g) all-purpose flour
  • ¾ cup (56g) unsweetened cocoa powder
  • 1½ tsp (7g) baking powder
  • 1½ tsp (7g) baking soda
  • 1 tsp (10g) kosher or fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup (240mL) milk
  • ½ cup (120mL) vegetable or canola oil
  • 1 tsp (5mL) vanilla extract
  • 1 cup (240mL) boiling water
For the Frosting:
  • 1 cup fresh or frozen strawberries
  • 4 large egg whites
  • 1¼ cups (250g) granulated sugar
  • 3 sticks (12oz/340g) unsalted butter, at room temperature, chopped into 2-Tbsp chunks.
Instructions
Make the Cupcakes:
  1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
  2. In a large bowl or the bowl of a stand mixer, stir together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add eggs, milk, oil, and vanilla and beat on medium speed for about two minutes. Mix in boiling water (the batter will be very thin).
  3. Divide batter evenly between prepared muffin tins, filling cups ⅔ to ¾ full. Bake 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to racks to cool completely.
Make the Frosting:
  1. To make the frosting, thaw (if using frozen) and puree the strawberries. Refrigerate until ready to use.
  2. Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat. Whisk egg whites and sugar together in the bowl of a stand mixer. Rest the mixer bowl over the saucepan, whisking constantly until sugar is completely dissolved and the mixture is thick and glossy (note: to completely pasteurize the egg whites, they must be heated to 140 degrees).
  3. Remove mixer bowl from heat and place on stand mixer. Using the whisk attachment, beat on high speed until cooled and the egg whites hold stiff peaks, about 8 minutes. Switch to the paddle attachment and add the butter two tablespoons at a time. Beat until fluffy and smooth, about 3-5 minutes. Add the pureed strawberries and continue beating until fully incorporated and smooth. Frost cooled cupcakes and serve.
Recipe by Baked In at https://www.baked-in.com/2014/02/11/chocolate-strawberry-cupcakes/