Ingredients

The following ingredients have 13 Servings
  • 1/2 cup unsalted butter (1 stick )
  • 3 ounces semi-sweet chocolate ( chopped or grated)
  • 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
  • 1 1/2 cups freeze-dried strawberries
  • 1/2 cup salted butter (room temperature)
  • 1/2 cup shortening (room temperature)
  • 4 cups powdered sugar
  • 7 ounces semi-sweet chocolate (chopped)
  • 1 tablespoon light corn syrup

Instruction

  • Preheat oven to 350°F. Set the oven rack in the middle of the oven.Line a regular 12-cup muffin pan with cupcake liners. Set aside.
  • Add butter and chocolate to a microwave safe bowl and melt in 30-second increments, stirring between each increment. Set aside to cool.
  • In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In another bowl, either using a hand mixer or stand mixer, beat eggs and sugar to combine. Add vanilla extract and sour cream, and whisk on medium speed until smooth, about 1 minute.
  • Add melted chocolate mixture to the egg mixture and whisk until smooth, about 30 seconds.
  • With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time. Only mix until the flour is just combined, then turn off the mixer to avoid overmixing.The batter should be thick and shiny.
  • Fill 12 cupcake liners ⅔ of the way full with batter.
  • Bake for 15-18 minutes; (some ovens may take 20 minutes). At the 15-minute mark, check the cupcakes for doneness. The center of the cupcake should spring back up when gently pressed.