A luscious and impressive cupcake with three tempting flavors in one – chocolate, vanilla and strawberry. Everyone is sure to fall in love with these!
Prep Time: 40 minutes
Cook Time: 17 minutes
Total Time: 57 minutes
Yield: 12-15 Cupcakes
1 1/4 cups all purpose flour
6 tbsp sour cream, room temperature
2 tsp baking powder
6 tbsp unsalted butter, room temperature
6 tbsp milk, room temperature
2 tsp vanilla extract
3 large egg wh̾i̾t ̾es, room temperature
3/4 cups sugar
¼ tsp salt
2 tbsp water, room temperature
CHOCOLATE MOUSSE FILLING:
3/4 cup heavy whipping cream, cold, divided
4 oz semi sweet chocolate chips
1/4 tsp vanilla extract
1/4 cup powdered sugar
4 cups powdered sugar
1/2 cup shortening
1/2 cup salted butter
3/4 cup chopped strawberries
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
Whisk together butter and sugar in a large mixing bowl about 3-4 minutes until light in color and fluffy.
Mix in sour cream and vanilla extract until well combined.
Add egg wh̾i̾tes, one at a time, incorporating fully before each addition until well combined.
In a separate bowl, add dry ingre∂ιєnts and mix until combined.
In a small measuring cup, add the milk and water.
Toss in half of the dry ingre∂ιєnts to the batter and mix well until fully blended. Mix in the milk mixture until everything is well combined. Add remaining dry ingre∂ιєnts and mix to combine.
Divide batter evenly among cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake on a baking sheet for several minutes then transfer to a wire rack to cool completely.
Make the chocolate mousse:
In a large bowl, add the chocolate chips.
Bring 1/4 cup of heavy whipping cream to a boil, then pour over the chocolate chips. Allow for 3-5 minutes, whisk it until smooth. Allow to cool to room temperature.
In a mixer bowl, whip the remaining 1/2 cup of heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form.
Fold the whipped cream into the cooled chocolate ganache with a spatula.
Using a knife, cut out the centers of the cupcakes.
Fill chocolate mousse to the centers of the cupcakes. Refrigerate the cupcakes while you prepare the frosting.
Make Strawberry Frosting:
In a food processor, puree the chopped strawberries until smooth. To remove the seeds, strain the puree through a fine mesh sieve. Set aside.
Using a mixer, mix together the butter and shortening until smooth.
Mix in about half of the powdered sugar until smooth and well combined.
Add about 5 tablespoons of strawberry puree to the frosting and mix until everything is nicely mixed.
Mix in remaining powdered sugar until smooth.
Pipe onto the cupcakes with the frosting.. Using a strawberry, chocolate decoration on top of the cupcakes to decorate. Keep the cupcakes refrigerated until ready to serve.
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