We are so excited to share another collab recipe with you from Olive and Artisan!! This time around she got super creative with our Strawberry powder and made some very fun cupcakes.
Where another person (me perhaps) may have just make some generic cupcakes, mixed some Organic Strawberry Powder with my usual go-to frosting and called it a day, Karlee from Olive and Artisan took it to a whole other level.
As you may have noticed in the blog title, she took the classic chocolate covered strawberry and turned it cupcake!!
The topping is an absolutely incredible strawberry concoction which she has piped on, froze, and then - you guessed it - dipped into chocolate. Are you drooling yet?! Just look at that cross section and tell me you don't want to drop everything you had planned for the day to make a double of this recipe right away.
Now I'm not going to lie to you - this one will take a little effort. But it it so worth it in the end! Watch the video below for pointers and most of all - Have fun with it!
Chocolate Strawberry Dipped Cupcakes
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
1/2 cup butter
2 teaspoons instant coffee
1 cup buttermilk
1 cup hot coffee
1 cup whole milk
1/3 cup flour
1 cup butter
1 cup granulated sugar
12 ounces dark chocolate
1 tablespoon teaspoons coconut oil
Preheat the oven to 350 degrees and fill 2 cupcake pans with liners.
Sift all dry ingredients in the bowl of a standing mixer and whisk until combined.
In a medium bowl, whisk the eggs and slowly stream in the melted butter while whisking. Mix in the vanilla and buttermilk. Add to the dry ingredients with the hot coffee and mix until well combined.
Pour ¼ cup of the batter into prepared liners. Bake cupcakes for 18-20 minutes. Cool for about 15 minutes before removing from pan to cool completely.
In a saucepan over medium heat, whisk the milk and flour together constantly until it starts to thicken into a paste.
Remove from the heat and place plastic wrap directly over the top of the pudding. Let cool for 1 hour.
In a standing mixer, beat the butter, sugar and strawberry powder, on high for 5-7 minutes, scraping down the sides every few minutes. Add in the cooled pudding and beat for another 5-7 minutes until light and fluffy and the granulated sugar has completely dissolved.
Spoon the filling into a piping bag and cut a dime size hole at the end. Swirl onto the cooled cupcakes and set in the freezer to set about 15-20 minutes.
In a medium microwavable safe bowl, melt the chocolate and coconut oil together in 30 second increments mixing between each turn.
Let the mixture cool for 15 minutes. You may need to add more coconut oil to a drizzle consistency depending on the chocolate you use.
Dip the chilled cupcake into the chocolate shell. Lift and spin the cupcake to let off the excess chocolate. Continue this step with the rest of the cupcakes.
These will keep up to 3 days (if they last that long). This recipe is equally perfect for Valentines Day, anniversaries, springtime celebrations, super cute baby showers, you name it!
Active Cook Time: 1 hour minutes
Total Cook Time: 1 hours 45 minutes
We hope you enjoy this recipe! If you try for yourself please post to your socials and tag @oliveandartisan & @nature.restore so we can see how they turned out!
Best of luck to you all and happy making!