Wednesday, August 20, 2014

Chocolate-covered Strawberry Cakes

Chocolate-covered strawberries are one of those things that people tend to not remember about until they are placed in front of us...then we can't fathom how we ever forgot about them. They can be a fancy, romantic dessert, or fun for kids at parties...everyone loves chocolate-covered strawberries! These little cakes are a sweet spin-off of the classic dessert. Enjoy!

Chocolate-covered Strawberry Cakes

Yields 24+ {about 30}


1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk


2 cups butter

1/4 cup semisweet chocolate chips

1/2 cup cocoa powder

2 tbsp vanilla extract

4 cups confectioner's sugar

fresh strawberries


Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake in sprayed cupcake pans {without liners} on 350 for 20-25 minutes

The cakes will not rise a lot because they are dense {almost between a light cake and a brownie}. While you wait for them to cool, dice some strawberries, and make the frosting.

The strawberries just need to be cut into small chunks like so:

For the frosting:

In a large bowl using an electric mixer, beat together the butter until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.

Melt the semisweet chocolate chips in the microwave with a little bit of the butter to help melt them. Once it has cooled, pour it into the frosting and beat well.

Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined.


Cut the cakes in half horizontally, separating the top from the bottom.

Using a star tip, pipe the frosting in a circle around the outside of the bottom half of the cake. 

Fill the empty center with a little of the chopped strawberries.

Place the top half of the cake back on top, and gently press down; not too hard, you just want to make sure they will stay together.

Spritz a dollop of frosting on top and press a half of a strawberry on top.

Top with shaved and drizzled chocolate, and enjoy! Cover and refrigerate to store.

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