Chocolate-Strawberry Cupcakes for Two
Servings: 2
Ingredients
- for the cupcakes
- 3 tablespoon all-purpose flour
- 3 tablespoon white granulated sugar
- 1 ½ tablespoon butter softened
- 1 tablespoon + 1 teaspoon cocoa powder
- 1 egg white
- 1 ½ tablespoon milk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- pinch of salt
- for the cream cheese frosting
- 2 oz cream cheese
- 1 tablespoon butter softened
- 2 cups powdered sugar {more or less depending on how stiff you would like the frosting}
- 1-2 fresh strawberries mashed
- chocolate-dipped strawberries for garnish
Instructions
- Preheat the oven to 350F.
- In a medium bowl, whisk together the softened butter and sugar {for the cupcakes} until smooth and slightly fluffy.
- Add in the egg white, and beat again until fluffy and well-incorporated.
- Whisk in the vanilla and milk, followed by the cocoa, salt, baking powder, and baking soda. Once combined, whisk in the flour and mix until just combined.
- Divide the batter evenly between two or three cupcake liners {I ended up making three cupcakes with the batter I had}!
- Bake cupcakes for 15-18 minutes, until a toothpick inserted in the center comes out totally clean.
- Let the cupcakes cool completely while you prepare the frosting.
- In a medium bowl, using a hand mixer, combine the softened butter and cream cheese until creamy and well-combined.
- Wash two strawberries, remove the green tops, and squeeze them into the bowl of frosting with your hands. Using the hand mixer, beat the mixture until the frosting turns pink and only small pieces of strawberry are visible.
- Add in the powdered sugar, ½ cup at a time, until desired consistency is reached.
- Once the cupcakes are completely cooled, decorate as desired {I used a Wilton 1M tip}, and top with a chocolate-covered strawberry. Share and enjoy!