Chocolate Strawberry Cupcakes

Ingredients

• 250 g strawberries
• 1 untreated lemon
• 175 g softened butter
• 150 g sugar
• 1 Tbsp vanilla sugar
• 4 eggs
• 175 g flour
• 40 g cocoa powder
• 0.5 tsp Baking powder
• 80 g Butter
• 300 g double cream fresh cheese
• 40 g powdered sugar
• 6 medium strawberries

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heat. Line a cupcake or muffin tin with paper liners.

2. 2.

   Rinse the berries, clean them, and let them drain well. Puree about 150 g finely and set the puree cold. Cut the remaining berries into small pieces.

3. 3.

   Wash the lemon hot, dry it with kitchen paper, grate its zest, then squeeze out the juice.

4. 4.

   Beat the butter with sugar and vanilla sugar until fluffy. Whisk in the eggs with lemon juice and zest, then fold in flour, cocoa, and baking powder. Mix well, fold in the strawberry pieces, and fill the liners. Bake for about 25 minutes until golden brown. Remove from oven and let cool.

5. 5.

   Meanwhile, for the cream, beat the butter with a hand mixer until fluffy. Stir in the fresh cheese and powdered sugar, then fold in the strawberry puree. Pipe the mixture into a piping bag fitted with a star tip and spread over the cupcakes.

6. 6.

   For garnish, wash the remaining strawberries, dry them on kitchen paper, halve them, and decorate the finished cupcakes with these berries.