Moist fluffy cupcakes with fresh strawberries, topped with strawberry buttercream and drizzled with milk chocolate – All the flavors and glory of a chocolate dipped strawberry, in a beautiful cupcake!
1 cup + 2 tablespoons flour
2 tablespoons corn starch
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla
4 tablespoons butter, melted and cooled slightly
1/4 cup oil
1/2 cup half and half (or other milk)
1 cup strawberries, hulled and diced
1 pound (four sticks) butter, at room temperature
5 1/2 cups powdered sugar
5-6 medium strawberries at room temperature, hulled, diced, and pureed (see note)
2 teaspoons vanilla
1/4 cup milk chocolate chips
Preheat oven to 350 and line a muffin tin with 12 cupcake liners. In a medium bowl combine flour, cornstarch baking powder and salt and whisk to combine.
In a larger bowl cream together sugar eggs, and vanilla until smooth. Add butter, oil, half and half, and strawberries and mix to combine. Gradually add dry ingredients to wet ingredients, and mix until all ingredients are incorporated.
Pour batter into prepared cupcake liners, filling each to 2/3 full. Bake 19-22 minutes until a toothpick comes out clean. Allow to cool on a wire rack.
Cream together butter and powdered sugar 3-5 minutes. (Use a plastic bowl if possible, at room temperature). Mix in vanilla extract. Gently stir in pureed strawberries.
Pipe frosting onto completely cooled cupcakes and chill while you melt the chocolate. (Note: you may also spread on the frosting if you prefer) In a microwave safe bowl melt chocolate on half heat, stirring every 20 seconds until completely melted and smooth. Drizzle chocolate over cupcakes in any design you wish. Chill about 5 more minutes to set the chocolate. Store in airtight container.