Chocolate Cupcakes with Strawberry Frosting
- FOR CHOCOLATE CUPCAKES:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (I use 2%)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- FOR STRAWBERRY FROSTING:
- 2 cups chopped fresh strawberries
- 3/4 cup salted butter, room temperature
- 4 cups powdered sugar
- 4 Tablespoons milk
- 1 teaspoon vanilla extract OR strawberry extract
FOR CUPCAKES: Heat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.Stir together sugar, flour, cocoa powder , baking powder, baking soda and salt in a large bowl.Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin) Fill cups 2/3 full with batter.Bake 20 to 22 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting. FOR STRAWBERRY FROSTING: Place the freshly chopped 2 cups of strawberries in a food processor or blender. Blend until smooth.Place puree in a small saucepan. Cook over medium heat. Stir constantly while mixture slowly comes to a boil. Continue to stir constantly while puree thickens and reduces to 2/3 cup. This will take about 10 minutes or less.Pour reduced puree into a measuring cup. You should have 2/3 cup of puree. Let stand until it cools and comes to room temperature. In a large bowl, add the room temperature butter. Using a hand-held mixer, beat until butter is smooth. Add 2 cups of powdered sugar and the 2/3 cup of strawberry puree. Mix until frosting becomes smooth. Gradually mix in the remaining 2 cups of powdered sugar and the extract.Add in milk, as needed, for desired thickness of frosting. Top cupcakes with fresh strawberry frosting. Serve and enjoy!
