CHOCOLATE-DIPPED STRAWBERRIES
Wow your family and friends with the ultimate and easy-to-make treat-chocolate-covered strawberries! You'll need fresh berries, melted chocolate and a bit of time to dip them and let them chill. Chocolate-Dipped Strawberries are an elegant decoration for a layer cake, a great way to elevate a dessert tray or a lovely centerpiece for a special occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 18
Number Of Ingredients 3
Steps:
- Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
- In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
- Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
- Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).
Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Strawberry, Sodium 0 mg
CHOCOLATE-DIPPED STRAWBERRY CUPCAKES
These cupcakes give you that perfect fruity and chocolate flavor! You can either use box mix or your own recipe but in this, I used a box chocolate cake mix! Enjoy!
Provided by Syderoo
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed until batter is blended. Divide batter into prepared muffin cups and sprinkle with strawberry pieces.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 19 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Mix cocoa powder and melted butter in a bowl. Gradually beat confectioners' sugar, alternating with milk, into cocoa powder mixture with an electric mixer on medium speed. Add vanilla extract and continue beating until frosting is smooth. Spread frosting over cooled cupcakes.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 29.9 g, Cholesterol 33.7 mg, Fat 10.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 187.1 mg, Sugar 22 g
CHOCOLATE-DIPPED STRAWBERRIES
A bumper crop of berries turned into a real treat when I dipped them in chocolate! I like to make these chocolate covered strawberries before dinner and put them in the fridge, so they're ready when we're finished eating. My family can't get enough of these chocolate strawberries. -Valerie Gee, Depew, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 strawberries.
Number Of Ingredients 5
Steps:
- Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-STRAWBERRY CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely.
- Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes.
- Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners¿ sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting.
- Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.
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- In a bowl, mix the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time, just until eggs are combined. Mix in vanilla and beat until blended.
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- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, salt, cinnamon and espresso powder. Make a well in the center and pour in the wet ingredients like the eggs, buttermilk, vegetable oil and vanilla. Stir until evenly combined. Slowly stream in the hot water or coffee and mix until well combined. Batter will be thin. Divide the batter among the prepared cupcake pan, filling about three quarters of the way up. Bake for about 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool down completely.
- To make the frosting, in a large bowl cream together the butter and cream cheese until light and fluffy. Add the strawberry purée (frozen strawberries blended in blender or food processor) and stir until well combined. Add the vanilla and powdered sugar and beat on high until light and fluffy.
- Cut a hole in the center of each cooled cupcakes. Pour the frosting into a piping bag, fitted with a plain circle tip, and fill the center of each with strawberry cream cheese frosting. Place in the freezer and allow to set for about 10 minutes.
CHOCOLATE COVERED STRAWBERRY CUPCAKES - (SMALL BATCH ...
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- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder. Whisk well.
- In a separate small bowl, whisk together the canola oil, vanilla extract, brown sugar, and sour cream until well combined.Pour the wet ingredients in the bowl with the dry ingredients, and stir to combine. Do not over mix.
- Bake the cupcakes for 16-17 minutes. Test a cupcake with a toothpick before removing from the oven. If moist crumbs cling to it, they're baked thoroughly.
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5/5 (5)Total Time 58 minsCategory DessertCalories 528 per serving
- Adjust oven rack to the middle position and preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- In a small food processor, blend freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Set the powder aside.
- Use a small paring knife to cut a circle out of the very center of each cupcake. Insert the knife at an angle and cut about halfway down into the cupcake.Remove the cone shaped piece of cake from the center and trim off the point, leaving a flat "lid" that you can place back on the cupcake.
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- Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter until smooth. Add in the powdered sugar one cup at a time, making sure to mix in each addition until fully combined.
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- Place the chopped dark chocolate in a small non-reactive bowl ( preferably stainless steel) and set aside. Heat the cream until small bubbles form on the edges, but not boiling. Pour the cream over the chopped chocolate and let sit for 5 min. Stir until all the chocolate is melted and the mixture is very smooth. Add in the strawberry jam and diced strawberries and stir again. Chill until firm enough to scoop spoonfuls, about 30 minutes.
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- Bake 18 to 20 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes before removing. Cool completely.
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- Preheat the oven to 375°F. Line muffin tins with paper cupcake liners and set aside. Prepare the cake mix batter according to the package directions and spoon the batter into the prepared muffin tins, filling the cupcake liners 2/3 full with batter. Bake the cupcakes for 11-12 minutes, or until the tops are cracked and dry to the touch. Let them cool completely.
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- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly.
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- Make Cupcakes: Preheat oven to 325℉ and line 2 regular (12-cupcake) pans with 18 tulip-style paper liners. (The second pan will have 6 empty wells.)
- Sift together flour, salt, baking powder, baking soda, cocoa powder and sugar in a large bowl. Add oil and coffee and whisk until combined. Add buttermilk until smooth. Add eggs and vanilla and mix until well combined. (Batter will be thin.)
- Divide batter evenly in the 18 paper-lined wells in the cupcake pans. Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool completely on a wire rack.
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