Heart of the Batter

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 jumbo cupcakes
Level:
Easy

CATEGORIES
Ingredients
  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry-flavored milk, at room temperature
  • 6 strawberries, hulled
  • For the frosting and topping:
  • 2 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup heavy cream
  • 3 strawberries, hulled and halved lengthwise
Directions

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.

Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.

Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.

Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.

Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.

Photograph by Sam Kaplan

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Valentine's Day