Chocolate Cupcake with Strawberry Cream Cheese filling, frosted with Chocolate Ganache and a swirl of Cream Cheese Buttercream, topped with a single, whole Strawberry.Not a downpour, but a nice steady rain. For some reason this said, “chocolate cupcake” to me. The three markets I visited were all showcasing the fresh local strawberries that are coming into season. Ok, I can take a hint. Chocolate + Strawberry = Classic.
I baked my favorite go-to chocolate cake. While they were cooling, I prepared a cream cheese and fresh strawberry filling…a simple mix of cream cheese, chopped strawberries, powdered sugar, and a touch of vanilla. I popped it into the fridge to firm up. Next, I heated the heavy cream for the chocolate ganache (speeding up the cooking process, I chose the microwave instead of the stove top). Then it went into the refrigerator alongside the strawberry filling. I looked at this and thought, “So many steps and techniques…is this cupcake complicated or am I over-thinking it?”
About 30 minutes later, I cored the chocolate cupcakes with this little gem. It is a lifesaver! Also, an adorable friend gave me this gift and now I think of her every time I use it.
After spooning the filling into each cupcake center, I piped on a ring of chocolate ganache and put all the cakes into the fridge for the night.
This morning, I piped on a swirl of cream cheese buttercream and topped each cupcake with a fresh strawberry.
Hot tip: By leaving the fresh fruit whole, the juice doesn’t run all over the frosting. This can be unappetizing as well as a fast road to a soggy mess.