Tuesday, May 29, 2012

Mini Strawberry Chocolate Cupcakes

The cooked strawberry pieces baked within this rich, dark chocolate cake offer a lovely hint of flavor that's just a bit different.  Paired with the bright and fresh strawberry slice on top, these are fancy little cakes.  The dark chocolate pieces are delicious, especially when warm.  But leave them out and these cakes are still a gem. 

I can't wait to make these Strawberry Mini Donuts with Chocolate Hazelnut Glaze Grain Free.
These raw Strawberry Chocolate Mini Tarts are gluten, grain and sugar free.
A Strawberry Chocolate Layer Cake from one of my favorites, Nourished and Nurtured.
I've been thinking of this sweet Brown Butter Strawberry Cake, for the recipe and the post.

Mini Strawberry Chocolate Cupcakes
makes 24

2 eggs
3 T butter melted
3/4 C honey
1 tsp vanilla
3/4 C cocoa powder
1 1/4 C blanched almond flour
1 tsp baking soda
1/2 tsp salt
3/4 C chopped dark chocolate (1 trader joe's bar)
3/4 C chopped strawberries (about 4-6 strawberries)
4 sliced strawberries for the topping

preheat the oven to 350
line two mini cupcake tins with paper liners
first whisk the eggs, cooled melted butter, honey and vanilla
add in the cocoa powder, blanched almond flour, baking soda and salt and whisk together well
be careful as the cocoa will poof in the air if you're not careful
fold in the dark chocolate and strawberry pieces

using a spoon or mini icecream scoop about 3/4 full, fill the 24 paper liners
bake 12-15 minutes until the cakes are just dry to the touch but not overcooked, they dry out easily
remove from the trays once cooled and top with a fresh strawberry slice

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