Chocolate – the ultimate mood food!

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Chocolate and strawberries cupcakes

To add a playful touch to these cupcakes, we've transformed simple strawberries into colorful Easter eggs! To succeed with these, it is important to use a good quality white chocolate that melts easily. Freddo white chocolate chips, peanut and nut free, is the ideal ingredient in this case. A coating that is as exquisite in taste as in looks!
Preparation45 minutes
Quantity12 cupcakes
Cooking20 minutes
Freezingcan be frozen (without the strawberry)

Ingredients

For the cupcakes :  
  • 250 ml (1 cup) flour
  • 80 ml (¹⁄³ cup) cocoa
  • 5 ml (1 teaspoon) of baking powder
  • 1 pinch of salt
  • 180 ml (¾ cup) sugar
  • 125 ml (½ cup) 0% plain yogurt
  • 125 ml (½ cup) 2% milk
  • 80 ml (¹⁄³ cup)
  • canola oil
  • 5 ml (1 teaspoon) of vanilla extract
  • 1 egg
  • 90 g (approximately 3 ¼ oz) chopped Freddo dark chocolate chips
For the icing :  
  • 500 ml (2 cups) icing sugar
  • 180 ml (¾ cup) cocoa
  • 125 ml (½ cup) softened butter
  • 60 ml (¼ cup) 35% whipping cream
  • 5 ml (1 teaspoon) of vanilla extract
  For the strawberries :  
  • 225 g (approximately ½ lb) Freddo white chocolate chips
  • 12 strawberries
  • Choice of gel icing
    peanut and nut FREE recipe

Preparation

  1. Preheat the oven to 180 ° C (350 ° F).
  2. In a bowl, mix the flour with the cocoa, baking powder and salt.
  3. In another bowl, whisk the sugar with the yogurt, milk, oil, vanilla, egg and chopped chocolate chips.
  4. Add the dry ingredients to the chocolate mixture, stirring with a wooden spoon, until a smooth mixture is obtained.
  5. Place paper cups in the twelve wells of a muffin pan, then divide the dough into them. Bake for 18 to 20 minutes. Remove from the oven and let cool.
  6. In a bowl, place the icing ingredients. Using an electric mixer, beat the mixture on low speed until a smooth texture is achieved.
  7. Fill a pastry bag fitted with a fluted nozzle with icing. Top cupcakes with frosting.
  8. In a double boiler, melt the white chocolate.
  9. Dip the strawberries in the chocolate, then place them on a baking sheet lined with parchment paper. Leave until chocolate hardens.
  10. Decorate the strawberries with the gel frosting. Garnish each cupcake with a strawberry.
 

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