Chocolate Strawberry Cupcakes | いちごチョコのカップケーキ


chocolate cupcakes thumb

Chocolate Strawberry Cupcakes | いちごチョコのカップケーキ

Chocolate strawberries in cupcake form! These taste fresh and juicy, but rich and indulgent at the very same time. The jam adds a delicious surprise when biting into the cupcake, and the fresh strawberry and square of strawberry chocolate on top make the strawberry flavour come alive! These are super easy to make, but will definitely impress anybody you give them to!

Also, since the chocolate used in the pigs isn’t tempered, it needs to stay in the fridge to retain its glossy sheen. If you’re making these in advance, then simply add the pigs to the top of the cupcakes when you’re ready to serve them!

Ingredients (makes 6 cupcakes)
❤ 6 chocolate chip mocha cupcakes (recipe here)
❤ homemade strawberry jam (recipe here)
❤ white chocolate, melted
❤ dark chocolate, melted
❤ 1 cup unsalted butter, room temperature
❤ 4 cups confectioner’s sugar
❤ ½ tsp vanilla extract
❤ pink food colouring
❤ 6 squares of Lindt Excellence strawberry chocolate bar
❤ 6 small, round strawberries

1. Make a hole in the center of each cupcake with the back of a spoon, and then spoon in some fresh strawberry jam.
2. In a mold of your choice (I used a pig mold, which is linked in the description box of the video), fill in the eyes and noses of the pig with the melted dark chocolate and a toothpick. Place this in the freezer to set (about 5-10 minutes). Then fill in the rest of the molds with white chocolate. To make this even more decadent, you could fill these chocolates with strawberry jam as well! If you’d like to learn how to do that, I’ll link my Homemade Chocolates video in the description box as well as at the end of the video! Then just place these back in the freezer to set, for about 10 minutes.
3. In the meantime, make the buttercream. Cream the butter in a large mixing bowl until it’s light and fluffy. Add the vanilla extract, and mix together. Add the confectioner’s sugar 1 cup at a time, beating with each addition. Then add the pink food colouring and mix again. Place the buttercream in a piping bag fitted with a star-shaped tip. The tip I used in the video will give you sharper edges, but if you’d like the buttercream to look more ribbon-like like in the thumbnail, simply use a larger star-shaped piping tip.
4. Pipe the buttercream in a circular motion onto each of the cupcakes, starting from the outside and working towards the center.
5. Then top with one square of Lindt Excellence Strawberry chocolate, or any chocolate that you like, as well as one strawberry and a chocolate pig.

Want to see more video tutorials? Check out all of my recipes here!

chocolate cupcakes thumb

Chocolate Strawberry Cupcakes | いちごチョコのカップケーキ



材料 (カップケーキ6個分)
❤ モカチップのチョコカップケーキ(レシピはこちらです) 6個
❤ 手作りいちごジャム (レシピはこちらです)
❤ ホワイトチョコレート(溶かした)
❤ ダークチョコレート(溶かした)
❤ 無塩バター(室温に戻した) 1カップ
❤ 粉糖 4カップ
❤ バニラエッセンス 小さじ0.5
❤ ピンク色の食用色素
❤ リンツExcellenceのいちご味の板チョコ 6粒
❤ 丸いいちご 6個

②お好みの型に(ブタ型を使用しました。リンクは動画の説明欄にあります!)溶けたダークチョコにつけた爪楊枝で目と鼻を描く。冷凍庫に入れ、固まらせる (約5~10分)。溶けたホワイトチョコを型に入れ、ブタの頭を作る。いちごジャムをチョコに入れたら、もっと美味しくなります!ジャム入りチョコの作り 方を手作りシェルチョコレートの動画に教えますので、よかったら、リンクは動画の終わりと説明欄にございます!冷凍庫で固まらせる(約10分)。
③その間に、バタークリームを作る。大きなボウルでバターをクリーム状態になるまで泡立てる。バニラエッセンスを加え、混ぜ合わせる。粉糖を1カップずつ 加え、よく混ぜ合わせる。ピンク色の食用色素を加え、混ぜる。星形の口金がついた絞り袋に入れる。この動画に使った口金で飾りがもっとくっきりして、サム ネイルのスムーズ飾りが好きな方は5つ星の口金がオススメです!



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