Margot asked for three things for her birthday: cupcakes, “cwockalit”, and pink. These dark chocolate cupcakes with strawberry cream cheese frosting ticked all the boxes.
And oh my goodness, were they good.
I usually prefer a thick slice of cake to a cupcake or two–something
about the frosting-to-cake ratio, I think–but these might be my new
go-to treat for a while. Just the right amount of strawberry sweetness to lighten the richness of the dark chocolate. They were perfect.
The strawberry frosting had me a little worried at first. I was hoping to use a piping bag to make roses yesterday, but adding the fresh strawberry puree made it far too runny for that. After being in the fridge overnight it was just thick enough for piping, though, so if that’s what you want to do you’ll have to plan ahead. Or you can just smear some frosting on each cupcake and call it good. They won’t be as pretty that way but they’ll still be tasty enough to eat two.
Which is exactly what I did. This morning. Before breakfast.
I regret nothing.
Dark Chocolate Cupcakes with Strawberry Cream Cheese Frosting
Makes 2 dozen
Dark Chocolate Cupcakes
adapted slightly from Tish Boyle
Preheat oven to 350°F. Line to 12-cup cupcake tins with paper liners.
* You could probably use any cocoa powder but the Hershey’s special dark stuff
is my absolute favorite. It’s affordable and such good quality, I
haven’t used anything else since I discovered it. I buy mine at Target,
and I’ve heard you can get it at Walmart too…or you can be a baking
obsessed nerd like me and buy it in bulk from Amazon. (Those are
affiliate links, by the way. Just so ya know.)