Strawberry Cream Cheese Brownie Cupcakes
I can’t tell you how long I’ve been wanting to try my hand at frosting either a cake or cupcakes via a pastry bag.
I know some of you “experts” out there can probably pipe frosting with your eyes closed…but this technique is foreign to me and one that I look forward to mastering to create pretty desserts.
It is a colleague’s birthday this week and I recalled her mentioning she likes brownies, so I decided to use that as a reason/motivation to make brownie cupcakes and try my hand at piping.
Strawberries are in season and soooo cheap, that I thought to myself, why not add some visual and flavorful contrast to these babies. Therefore, before frosting I stuffed the cupcakes with a strawberry cream cheese filling.
This was labor intensive (but fun :-))to say the least…
Just imagine the process I went through in making the filling, the cupcakes and frosting from scratch…then assembling all three components by “coring” the cupcakes, filling them (I purposely let it spill out), topping with the chocolate frosting, then I followed up with some more filling on top, before adding the final touch of a strawberry.
I was doing this at night (hence, the lack of pictures of the steps mentioned above) and by the time I was done, I was T-I-R-E-D.
When we tasted the fresh strawberry creamy sweetness…
Alongside the rich, moist (yet slightly dense) chocolatey brownie cupcake…
Sam and I found it very difficult to eat just one, and this was after we had already eaten a bowl of the leftover filling with the “cores” of the cupcakes.
Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward. ~Terri Guillemets
I want to have a good body, but not as much as I want dessert. – Jason Love
Adapted by JoyofBaking
- 4 ounces (120 grams) unsweetened chocolate, chopped
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1 1/4 cup (250 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup (95 grams) all purpose flour
- 1/4 teaspoon salt
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended. Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 – 25 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton plain, open or closed star tip.
Chocolate Fudge Frosting
- 4 ounces (120 grams) unsweetened chocolate, coarsely chopped
- 2/3 cup (150 grams) unsalted butter, room temperature
- 1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes 12 cupcakes.
Strawberry Cream Cheese Filling
Adapted by Martha Stewart
Makes about 3 cups
- 24 ounces (3 packages) cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups confectioners’ sugar (I added an extra cup)
- 2 teaspoons pure vanilla extract
- 2 cups strawberries (about 12 ounces), hulled
Put cream cheese, butter, and sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor; strain. Mix 3/4 cup puree into cream cheese mixture (reserve remaining puree for Swiss-Meringue Buttercream. Use immediately or refrigerate airtight up to 3 days; stir before using.