Super moist and soft chocolate cupcakes with homemade strawberry puree heart and decorated with an amazing butter-free strawberry frosting! Everyone will be impressed by these rose swirls…a perfect Valentine’s Day recipe.
No butter in this recipe and, if you’re lucky to find very ripe strawberries, you won’t need to add any food coloring in the frosting.
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Ingredients
Makes 12 cupcakes:
Chocolate Cupcakes *:
1 ¼ cups (175 g) All Purpose Flour
¼ cup (30 g) Unsweetened Cocoa Powder
¾ cup (185 g) Granulated White Sugar
1 teaspoon Baking Soda
½ teaspoon Salt
2 Eggs
½ cup (125 ml) Milk
½ cup (110 ml) Vegetable Oil (Sunflower)
½ cup (125 ml) Hot Water
* you can prepare them the day before
Strawberry Filling *:
9 oz (260 g) Fresh Ripe Strawberries, chopped
¼ cup (60 g) Granulated White Sugar
1 tablespoon Lemon Juice
1 ½ teaspoons Cornstarch
* you can prepare it the day before
Strawberry Frosting:
9 oz (250 g) Mascarpone Cheese, chilled
½ cup (70 g) Powdered Sugar
3 tablespoons (30 g) Strawberry Filling
1 cup (250 ml) Whipping Cream, chilled
If you wish you can add Red Food Coloring, optional
Directions
Chocolate Cupcakes:
In a big bowl combine the dry ingredients (flour, cocoa powder, sugar, salt, baking soda). In a medium size bowl combine the wet ingredients (eggs, milk, oil and water). Add the wet ingredients into the dry ingredients and mix just until combine (don’t overmix): you’ll reach a fluid batter. Divide the butter into 12 lined cupcake mold, about 2/3 full each. Bake in preheated oven at 350° F (180° C) for about 20 minutes. Transfer to wire rack to cool completely, meanwhile you can prepare the strawberry filling.
Strawberry Filling:
In a medium size saucepan put the chopped strawberries, sugar, lemon juice and cornstarch. Bring to a simmer and stir from time to time. Simmer over low heat until the mixture is thick, for about 30 minutes. Remove from the heat, cool down slightly and puree until smooth. Cool down completely.
Make a hole in the center of cupcakes using a knife or a piping tip. Fill the holes with strawberry filling.
Strawberry Frosting:
In a large bowl mix Mascarpone and powdered sugar until soft (don’t use an electric mixer). Add the strawberry filling and combine. If you want to add red food coloring, you can add it now; I haven’t add it because I’ve used a very ripe strawberries.
In a chilled medium size bowl, whip the whipped cream until stiff peaks form: start whipping at low speed for about 5 minutes, then increase the speed, so you’ll reach a more stabilized whipping cream.
Transfer the frosting into a piping bag (big open star piping tip, Wilton 1M) and decorate the cupcakes.
Serve or refrigerate the cupcakes until ready to serve.