Description
A delightful blend of rich chocolate flavors with sweet strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- â…“ cup unsweetened cocoa powder
- â…“ cup semisweet chocolate chips
- 1 teaspoon instant espresso powder
- ½ cup boiling water
- ½ cup sour cream or plain yogurt
- ½ cup vegetable or canola oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup strawberry jam
- ¾ cup freeze-dried strawberries
- ¾ cup unsalted butter, softened
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Add cocoa powder and chocolate chips, then instant espresso powder. Pour boiling water over the mixture, stirring until a thick batter forms. Allow to cool slightly.
- In a larger bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time. Mix in vegetable oil and vanilla extract, then gently fold in sour cream or yogurt.
- Gradually add the cooled chocolate base to the wet ingredients and mix on low speed until just combined. Gently fold in strawberry jam and freeze-dried strawberries.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Fill the liners two-thirds full with batter and bake for 18-22 minutes, or until a skewer comes out clean.
- Allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Frost once cool.
Notes
Store in an airtight container at room temperature for 2-3 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg