Chocolate Covered Strawberry Cupcakes (Printable Version)

# What You'll Need:

→ Chocolate Covered Strawberries

01 - 8 oz dark chocolate melting wafers
02 - 16 strawberries, washed and dried
03 - 4 oz white chocolate melting wafers
04 - Pink/red gel icing color, optional

→ Chocolate Cupcakes

05 - 130g all purpose flour
06 - 207g sugar
07 - 43g Hershey's Special Dark Cocoa powder
08 - 1 tsp baking soda
09 - 1/2 tsp salt
10 - 1 large egg
11 - 120ml milk
12 - 120ml vegetable oil
13 - 3/4 tsp vanilla
14 - 120ml hot water

→ Strawberry Frosting

15 - 149g chopped strawberries
16 - 112g salted butter, room temperature
17 - 95g shortening
18 - 460g powdered sugar
19 - Pink/red gel icing color, optional

# How to Make It:

01 - Place the dark chocolate melting wafers into a small bowl and melt according to package instructions. Dip each strawberry into the chocolate, shaking off the excess, then place on parchment paper to dry.
02 - Place the white chocolate melting wafers into a small bowl and melt according to package instructions. Add pink or red gel icing color gradually until you achieve your desired shade. Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate until ready to use.
03 - Preheat oven to 148°C and line a cupcake pan with liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, combine egg, milk, vegetable oil, and vanilla.
04 - Add the wet ingredients to the dry ingredients and mix until well combined. Stir in hot water until fully incorporated (batter will be thin). Fill cupcake liners halfway and bake for 18-23 minutes, until a toothpick comes out with a few moist crumbs.
05 - Allow cupcakes to cool for 2 minutes in the pan before transferring to a cooling rack to finish cooling completely.
06 - Add chopped strawberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds and set aside.
07 - Beat butter and shortening together in a large mixer bowl until well combined and smooth. Gradually add half the powdered sugar and mix until smooth. Add 2 tablespoons of strawberry puree and mix thoroughly. Incorporate remaining powdered sugar, then add more strawberry puree as needed for desired consistency and flavor.
08 - Add pink or red gel icing color until you achieve your desired shade of pink. Transfer to a piping bag fitted with Ateco tip 844 (or similar) and pipe onto completely cooled cupcakes.
09 - Top each frosted cupcake with a chocolate covered strawberry and serve.

# Handy Tips:

01 - Ghirardelli chocolate wafers are recommended, but Wilton candy melts or Candiquick will also work well.

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