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Strawberry Truffle Cupcakes

Strawberry Truffle Cupcakes

These Strawberry Truffle Cupcakes combine fresh strawberries and rich chocolate for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: DESSERT RECIPES
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 cup whole milk can substitute with almond or oat milk
  • 1 cup fresh strawberries diced, can use frozen if fresh unavailable
For the Ganache Topping
  • 8 ounces dark chocolate high-quality for best flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
  3. Cream the softened butter until light and fluffy, gradually adding the granulated sugar.
  4. Mix in the eggs one at a time, then add the whole milk until well combined.
  5. Fold in the diced fresh strawberries gently into the batter.
  6. Fill each lined cupcake liner two-thirds full with the batter and bake for 18-20 minutes.
  7. Cool the cupcakes completely on a wire rack before frosting with dark chocolate ganache.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

For best results, ensure butter is at room temperature and avoid overmixing the batter after adding strawberries. Use a cookie scoop for evenly filled liners.

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