Moist strawberry chocolate cupcakes with sweet strawberry sauce filling and a light strawberry whipped cream frosting, indulgent in flavor yet light in texture!
1
In a saucepan, mix strawberries, sugar & water. Bring it to a rolling boil, stirring frequently.
2
In a bowl, mix cornstarch & lemon juice. Pour the cornstarch mixture into the strawberries. Cook for 5 mins,
3
Smash the berries for a smooth consistency. Transfer into a bowl, cover & chill in the fridge for at least an hour.
4
In a bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, & salt. Whisk egg, oil & vanilla extract until well combined.
5
Add the dry ingredients & fold the batter until just combined. Scrape the sides of the bowl, add hot coffee & mix again.
6
Divide the batter into the cupcake cups halfway full. Bake for 18-20 mins. Cool completely.
7
Make a hole in the center of each cupcake. Fill the center of with the strawberry filling until the sauce reaches the top.
8
Transfer the prepared frosting into a piping bag. Frost the cupcakes with the strawberry whipped cream frosting.