Stupid Cupid Cupcakes

Name: Stupid Cupid Cupcakes
Ingredients: Strawberry Cake:; 12 ounce frozen sliced strawberries in syrup, thawed; 1 cup butter, softened; 1 1/2 cups sugar; 4 large eggs; 2 3/4 cups all-purpose soft-wheat flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons strawberry extract; 1/4 teaspoon red liquid food coloring; Paper baking cups; Vegetable cooking spray; Chocolate Frosting:; 1/2 cup butter, softened; 1/2 cup unsweetened cocoa; 1/3 cup whipping cream; 1/8 teaspoon salt; 1 16. oz package powdered sugar; Toppings:; 24 fresh strawberries; Chocolate jimmies; Chocolate Ganache:; 1 cup whipping cream; 8 ounces semisweet chocolate, chopped

25 ingredients

10 steps

Ingredients

Strawberry Cake:
12 ounce frozen sliced strawberries in syrup, thawed
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons strawberry extract
1/4 teaspoon red liquid food coloring
Paper baking cups
Vegetable cooking spray
Chocolate Frosting:
1/2 cup butter, softened
1/2 cup unsweetened cocoa
1/3 cup whipping cream
1/8 teaspoon salt
1 16. oz package powdered sugar
Toppings:
24 fresh strawberries
Chocolate jimmies
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped

Directions

1

To prepare Strawberry Cake, preheart oven to 350 degrees. Process strawberries and syrup in a blendor or food processor until smooth and pureed. Beat butter and sugar at medium speed with an electric mixer in a large bowl until creamy. Add 1/2 cups strawberry puree; beat 1 minute. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, baking soda, and salt; add to butter mixture, beating until blended. Stir in strawberry extract and food coloring.
2

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
3

Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
4

To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
5

Fill each cupcake with Chocolate Frosting. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
6

Frost each cupcake with Chocolate Frosting.
7

To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
8

Place 1 fresh strawberry on top of each cupcake. Top each cupcake with chocolate jimmies, and drizzle with warm Chocolate Ganache.
9

A tip from
10

: To warm Chocolate Ganache, microwave in a microwave-safe bowl at HIGH 15 to 20 seconds.