Chocolate and Strawberry Cupcake

Chocolate and Strawberry Cupcake
6-8 cupcakes, 350 degree oven

Ingredients

1/4 cup butter (about 50 gms), room temperature

1/2 cup caster sugar

1 large egg

1/4 cup + 2 tbps flour

1/4 tsp baking powder

pinch of baking soda

pinch of salt

1/4 cup good quality cocoa powder (cheap ones just dont taste nice)

1/4 cup milk

1/2 tsp vanilla extract

Method

Beat butter until softened. Add sugar and beat until light and fluffy. Add egg and beat until combined. Mix the flour, baking powder, baking soda, salt and cocoa powder. Set aside. Mix the milk and vanilla. Set aside. Add 1/3 of the dry flour ingredients into the butter and mix until combined. Add about half of milk/vanilla and mix until combined. Repeat the process finishing with the dry ingredients. Scoop batter into cupcake cups up to 2/3rd full only. Bake for about 22-25 minutes or until cook.

Strawberry Ganache

80 gms chocolate, chopped in small pieces

1/2 cup double cream

1/2 tsp vanilla

2-3 large strawberries, chopped in small pieces

Heat cream in medium heat until it start to bubble, pour cream over chocolate and stir until chocolate melts. Add vanilla. Stir until well combined. Add strawberries and chill in the fridge until needed.

Vanilla Buttercream

1/4 cup butter, room temperature

1/2 tbsp milk

1/2 tsp vanilla

1 1/2 - 2 cups of icing sugar

Method

Beat the butter at medium speed until creamy. Add milk, vanilla and sugar. Beat at low speed until light and fluffy. Add more sugar if needed.

How to Assemble the Cupcake:

1. Fill the cupcakes with the strawberry ganache by cutting the top off. Spoon the ganache and return the top of the cake.

2. Pipe buttercream icing on top.

3. Decorate with half of a strawberry.