Strawberry Topped Awesomeness

Sometimes you want to make cupcakes, but only 12 of them- not 24.  By time you get to 22 and 23 you are sick of them, or they are hard, just not appetizing.   This recipe is great for my Dekker family – 12 cupcakes, enough for all the adults, enough for the kids and a few left over. 

The buttercream on these cupcakes is sweet, but awesome.  So often I see recipes for raspberry or lemon but strawberry!  This was great, soft and just the right about of tart and sweet. 

Dark Chocolate Cupcakes with Strawberry Buttercream

Dark Chocolate Cupcakes (Makes 12 Cupcakes)
What you need!
1 stick (8 T.) butter, cut in 4 pieces
3/4 cup Semi-Sweet chocolate chips
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup sugar
1 t. pure vanilla extract
1/2 tsp salt
1/4 cup sour cream (4 oz.)

Make it!
Adjust oven rack to middle position and preheat oven 350 degrees.  Line a standard-sized muffin pan with baking-cup liners and set aside.

Combine butter, chocolate pieces, and cocoa in medium heat-proof bowl.  Set bowl over saucepan containing barely simmering water, and heat mixture until butter and chocolate are melted.  Whisk until smooth & combined.  Set bowl aside to cool mixture until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.  Set aside.

In second medium bowl, whisk eggs to combine, then add sugar, vanilla and salt.  Whisk until fully incorporated.  Add chocolate mixture and whisk until combined.  Add about 1/3 of flour mixture over chocolate mixture and whisk until combined.  Add sour cream and whisk to incorporate.  Then add remaining flour mixture and whisk to combine, using a spatula as necessary to fold in any dry parts at the bottom of the bowl.

Divide batter evenly among muffin cups.  Bake until toothpick inserted in center of cupcakes comes out clean, about 18-20 minutes.

Cool cupcakes before frosting.  

Strawberry Buttercream
What you need!
12 Tbsp unsalted butter, room temperature
pinch salt
2 ½ - 3 cups powdered sugar
½ cup pureed strawberries

Make it!
In a large mixing bowl, beat the butter until light and fluffy (about 3 – 5 minutes on medium speed).  Gradually add 2 ½ cups of the powdered sugar, beating well until smooth.  Add the salt and puree and beat until well combined.   If the frosting looks too thing, graduated add just enough of the remaining powdered sugar to thicken the frosting.   The frosting should be smooth & soft, yet hold its shape.  Pipe or spread onto cooled cupcakes.