Monday, January 31, 2022

Strawberry Brownie Cupcakes + Video

Our Brownie Cupcakes are a true Valentine’s treat, with strawberry buttercream and dipped strawberries. It’s an easy brownie cupcake recipe!

This easy cupcake recipe combines one of the most popular Valentine desserts, chocolate dipped strawberries, with an incredibly decadent strawberry frosted brownie.

Strawberry Brownie Cupcakes on a wood board

Strawberry Brownie Cupcakes

The chocolate covered strawberries are placed on top, but not until the brownie cupcakes are covered with a light and fluffy strawberry buttercream frosting.

This Valentine’s Day dessert recipe makes a gorgeous show stopper!

There’s a fantastic combination of textures and flavors, too. The dense, chewy brownies combined with a super light and airy frosting tastes heavenly!

We think the fresh fruit adds a nice tanginess that balances perfectly against the rich cocoa flavor. Honestly, you will love this brownie cupcake recipe.

brownie cupcakes batter

Be sure to watch the video in this post to pick up our tips for making the perfect Valentine’s Day cupcakes.


Ingredient Notes and Substitutions

  • Ingredients should be at room temperature, including the eggs. It makes it easier to combine the ingredients, and it helps create more height in the brownie cupcakes.
  • Don’t skip the salt, it enhances the chocolate flavor.
  • Use high-quality cocoa powder and high-quality chocolate. You can use regular unsweetened cocoa or Special Dark Unsweetened Cocoa. You can also use milk, semi-sweet, or dark chocolate, whichever you like best. I used semi-sweet chocolate for this brownie cupcakes recipe.
  • Strawberries- For the strawberry buttercream frosting, I am a HUGE fan of using freeze-dried strawberries. Since they are dried, you can grind them into a powder and they won’t add extra moisture to the frosting. Also, they add the most beautiful, natural pink color. The frosting will taste like it’s made with fresh strawberries.

    If you can't find freeze-dried strawberries, you can use strawberry puree or strawberry jam. I prefer jam, as it's easier to work with.  However, you’ll need to use extra powdered sugar to create a thicker, creamy consistency in the frosting.
scooping brownie cupcakes

Tools and Supplies You Will Need
  • Paper Cupcake Liners - Using these will prevent the brownie cupcakes from sticking to the pan. I like to spray them with non-stick cooking spray as well.
  • Muffin Tin- The size of this pan is perfect for muffins and cupcakes, and I like that it’s BPA-free.
  • Cocoa Powder - always use high-quality cocoa powder in chocolate desserts.
  • Freeze-Dried Strawberries - I prefer to make them into powder and use in frostings.
chocolate covered strawberry cupcakes in muffin tin

Brownie Cupcake Recipe Notes

  • These are not fluffy cupcakes.

    The consistency of the cupcakes is not cakey like you might expect with traditional chocolate cupcakes. They are more like a dense brownie, which makes them rich and indulgent. In the world of chocolate desserts, our strawberry brownie cupcakes are a decadent Valentine's Day dessert!

    For a moist, cakey texture, add 1/3 cup of oil OR 1 extra egg to the wet ingredients.
  • Be careful not to overbake the cupcakes.

    Each oven is different but checking at the 15-minute mark is key to see how much more they need to be kept in the oven. Keep in mind that the last few minutes of baking time is crucial, so if the cupcakes aren't quite finished baking, check back every two minutes.

    To check the doneness of the brownie cupcakes, insert a toothpick into the center. If the toothpick comes out dry, or with a few moist crumbs, they are finished baking.
frosting chocolate covered strawberry cupcakes

Brownie Cupcakes FAQ


How do you keep brownies from sticking to cupcake liners?


Use high quality paper cupcake liners and baking pans to get the best results. In addition, spraying the liners with nonstick cooking spray or brushing with a little melted butter will help keep brownies from sticking.

finishing chocolate covered strawberry cupcakes

Enjoy!

With love from our simple kitchen to yours. 

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Strawberry Brownie Cupcakes wide photo




Yield: 12-14
Author: Catalina Castravet
Strawberry Brownie Cipcakes

Strawberry Brownie Cipcakes

Our brownie cupcakes are a true Valentine’s treat, with strawberry buttercream and dipped strawberries. It’s an easy brownie cupcake recipe!
Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M

Ingredients

  • 1 (4 ounce) stick unsalted butter
  • 3 ounces semi-sweet chocolate melts or chopped chocolate
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, room temperature
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Strawberry Frosting
  • 1 1/2 cups freeze-dried strawberries
  • 1 (4 ounce) stick salted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 4 cups powdered sugar
  • Chocolate Covered Strawberries
  • 7 ounces chocolate melts or chopped chocolate
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.
  2. Line a regular muffin pan with cupcake liners. Set aside.
  3. Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.
  4. In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  5. In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.
  6. Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.
  7. With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
  8. The batter will be thick and shiny.
  9. Fill the cupcake liners ⅔ of the way full with batter.
  10. Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
  11. Add strawberries to a food processor and pulse until made into powder.
  12. Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
  13. Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.
  14. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  15. If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
  16. Pipe the frosting onto the cupcakes.
  17. For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.
  18. Stir in light corn syrup.
  19. Dip each strawberry into the cooled chocolate and place on each cupcake.

Strawberry Brownie Cupcakes closeup

Originally published February 2018, updated and republished January 2022

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