Emily’s Chocolate Dipped Strawberry Cupcakes
It's Tuesday, which means it's time for another baking recipe from Emily! Featuring no long blog post you have to wade through about life lessons we got from making cupcakes. Just the facts for the snacks! Enjoy!
Chocolate Cupcakes (makes 18)
1 cup + 2 tablespoons all-purpose flour
½ cup Dutch processed cocoa powder, the highest quality possible
½ teaspoon espresso powder
½ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, melted and slightly cooled
1 ½ cup + 2 tablespoons granulated sugar
4 large eggs, room temperature
1 cup sour cream, room temperature (not low fat…they’re cupcakes not muffins)
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips
Strawberry Swiss Meringue Buttercream (add an additional ½ of each ingredient. Recipe was originally to frost 12 cupcakes and now we have 18!)
1 cup (28g) freeze dried strawberries**, ground into powder to make roughly 1/2 cup
4 large egg whites
1 cup (200g) granulated sugar
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