Chocolate Covered Strawberry Cupcakes

We had a ton of strawberries from our pick fest at Froberg Farm and I knew I wanted to make the blackberry chocolate cupcakes again and the strawberries provided the perfect inspiration.  The cake batter is super thick, so it works perfectly to add a strawberry inside the cupcake.  Miss F was in charge of adding the strawberries and she took her job very seriously.  Once they were baked and cooled, I frosted them with a simple ganache.  It couldn't have been easier!

Chocolate Covered Strawberry Cupcakes

1 cup flour
½ cup cocoa powder
1 cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ teaspoon vanilla
½ cup sour cream
¼ cup vegetable oil
1 teaspoon white vinegar
½ cup hot water
12 strawberries, hulled

½ cup cream
1 1/3 cup chocolate chips

6 strawberries, halved

Preheat oven to 350 degrees. Line 12 muffin pans with paper liners.

In a large mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. Stir on low to combine. Add the eggs, vanilla, sour cream, vegetable oil, vinegar and hot water and mix on medium until smooth. Submerge one hulled strawberry into each cupcake. Pour batter into prepared pans and bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for about 10 minutes; remove the cupcakes from the pan and cool completely before frosting.

Heat the cream and chocolate chips over a double boiler, stirring until the chips have melted completely. Dip the cooled cupcakes into the chocolate and top with a fresh strawberry half.

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