Strawberry-Filled Chocolate Cupcakes


1 1/4 cups all-purpose flour 1 1/4 cups sugar 1/3 cup baking cocoa 1/2 tsp baking soda  

1/2 tsp salt 1/2 cup buttermilk 1 big room-temperature egg 1/4 cup canola  

1 tsp vanilla 2/3 cup hot coffee Strawberry Filling: 1/2 cup freeze-dried strawberries  

1/4 cup softened unsalted butter 1-cup confectioners' sugar 1 Tbsp heavy whipping cream 1/4 tsp vanilla  

1/8 tsp salt GANACHE: 1/2 cup heavy whipping cream 1/2 cup semisweet chips 3 fresh strawberries, optional  

Preheat oven to 350°. Paper-line 12 muffin cups. Sift flour, sugar, cocoa, baking soda, and salt twice into a large basin.  

Whisk buttermilk, egg, oil, and vanilla in a small bowl until smooth. To flour mixture. Add hot coffee and beat until smooth.  

Fill cups 3/4 full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 10 minutes in pans before transferring to wire racks to finish cooling.  

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