26 March 2014

Triple Chocolate Strawberry Topped Cupcakes

The other day, I posted a couple of pictures on Instagram of some chocolate cupcakes I baked for a client and I received quite a few requests for the recipe. Today, I was in the kitchen early to bake some cupcakes for my friend's birthday - a little gift for when I see her later on. Also, the perfect opportunity to share the recipe!

I've called them Triple Chocolate Strawberry Topped Cupcakes (try saying that quickly after a few drinks...) because they all include dark, milk and white chocolate.

Half of them have a milk chocolate filling, half of them a white chocolate filling. The ones with milk chocolate inside have a white chocolate buttercream and a dark chocolate dipped strawberry on top. The cakes with white chocolate inside have a dark chocolate buttercream and a white chocolate dipped strawberry. You see? Triple the fun!

The sponge recipe is incredibly easy and one I've used for years. You don't even have to do any of that gentle folding in that we've all been taught - just leave it to the machine to produce this gorgeously moist and delicious sponge.

You will need:
80g unsalted butter, softened
280g caster sugar
200g plain flour, sifted
40g cocoa powder, sifted
1 tbsp baking powder, sifted
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
240ml whole milk

Dipped strawberries:
12 strawberries
100g milk chocolate
100g white chocolate

50g milk chocolate, chopped
50g white chocolate, chopped
100ml double cream

Dark chocolate buttercream:
50g butter, softened
35g cocoa powder, sifted
160g icing sugar, sifted
75ml warm whole milk
1/2 tsp vanilla extract

White chocolate buttercream:
50g butter, softened
200g icing sugar, sifted
100g white chocolate, melted (melt in a bowl over a gently simmering pan of water)
35ml whole milk

Makes 12 cupcakes

1.  Preheat oven to 170C/150C fan assisted.  Line your cupcake tray with cases.

2.  Beat the butter, sugar, sifted flour, cocoa powder, baking powder and salt on a low speed until it's a sandy consistency.

3.  Place eggs, vanilla and milk in a jug and mix with a fork.  Add 3/4 to the dry ingredients and mix in on a low speed then scrape down the bowl.  Add the rest of the milk and beat on medium speed until smooth. 

4.  Divide batter between cases until 2/3 full.  Bake for around 25 minutes until sponge springs back when gently touched. Leave on a wire rack to cool.

5.  To make the fillings, put the double cream into a saucepan and heat gently until just at boiling point.  Pour half the hot cream over the chopped milk chocolate and half over the chopped white chocolate. Stir, leave to melt, then stir again until completely melted and smooth.  

6.  Using a small sharp knife, cut out a little of the sponge from the centre of each cooled cupcake. Spoon in 1 to 2 teaspoons of filling, alternating between the white and milk chocolate. Put the cut-out sponge back on top and gently press flat.

7.  Buttercreams: making sure the butter is softened, mix the ingredients for each buttercream together until smooth and a pipeable consistency. Adjust with more milk or more icing sugar, as required.

8.  Put the buttercream into a piping bag and pipe it on top of each cupcake; the dark chocolate buttercream goes with the white chocolate filling and the white chocolate buttercream goes with the milk chocolate filling (though it doesn't really matter too much! It all tastes great together!).

9.  Dipped strawberries: put the chopped milk chocolate in a heatproof bowl and melt slowly over a gently simmering pan of water, stirring all the time. Pour the melted chocolate in a narrow bowl or glass, dip in 6 of the strawberries then place straight down into the top of each cupcake one by one, letting the chocolate delightfully spill over the buttercream. Add a few sprinkles if required. Repeat with the white chocolate and remaining 6 strawberries.

Et voilà

They could be a lovely gift for Mother's Day too.

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  1. Oh my god. I'm going out for dinner so trying to get through the afternoon at work (ssssh I know this isn't working) without having a snack...these photographs are not helping!!
    They look gorgeous! Sure my mum would love them as a mother's day gift (if there were any left over...) xoxo
    The perks of being a hipster

    1. Haha! Sorry, I hope it didn't give you the munchies before dinner! :) xx

  2. These are so impressive! I love the idea of filling them with ganache and then mixing up the frostings based on the fillings.

  3. Oh my God these are perfect! I don't like cupcakes when they have too much icing on top so these are absolutely my cup of tea. Haven't made cupcakes in a while, I think it's time to get going again :) xxx
    La Lingua : Food, Life, Love, Travel, Friends, Italy

    1. Thank you! If you do give them a go let me know how you get on! x

  4. p.s you can make some for my birthday too if you want...

  5. Wow these look absolutely divine, and such lovely images!!!

    Josie xoxo Fashion Mumblr

  6. These are the most incredible cupcakes I've ever seen! Thanks for the recipe!


  7. Those look so yummy.
    xx, Michelle

  8. OMG they look so so so so so good! Why can't I be as clever as you?!

  9. This looks incredible! Want to jump inside!

  10. is there anything you can't do Miss Caroline?! very jealous indeed
    Grace x

  11. Oh my goodness. These look amazing!!!xxx

  12. How funny, as I was reading it I was thinking ooooohhh my mum would love those! And then you put the suggestion at the bottom :)
    Thanks for the post!
    Lots of love,
    SilverSpoon London

  13. Cakes that are easy to bake no folding brilliant. They look absolutely divine like a patisserie made them. Have to try these the struggle will be not eating them all Lucy x

  14. These absolutely look like designer cupcakes! Who needs Lola's when we have Caroline? ;-) I bet they were fabulous too!

  15. These look amazing! I can't wait to try them!

  16. These look incredible!! I'm going to make them this weekend then eat them all myself!! Little London Girl x


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