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Home / Recipes / American

Dessert for 12

Chocolate Strawberry Cupcakes

$6.78for 4105 minServes 12

Chocolate cupcakes receive strawberry frosting and chocolate-dipped berries for a rich, fruity dessert.

Chocolate Strawberry Cupcakes

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Chocolate chips and baking chocolate, 6 oz$0.45/oz typical6 oz$2.70Typical price
Butter, 8 oz$0.40/oz typical8 oz$3.20Typical price
Eggs, 2$0.30 each typical2$0.60Typical price
Sour cream, 4.25 oz$0.14/oz typical4.25 oz$0.60Typical price
Berries, 13 oz$0.40/oz typical13 oz$5.26Typical price
Juice, a little$0.04/oz typicala little$0.01Typical price
Total for the servings shown$20.33

Swaps

  • Swap sour cream for yogurtabout $0.02/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaSugar and brown sugarSyrups, molasses, powdered sugar

Not included in the cost.

  • 105 minstart to table
  • Involveddifficulty
  • 12servings as written
  • $typical cost tier

AmericanVegetarianKid-friendlyBudgetDessertsSpringSummer

Typical price

$1.69 per serving$6.78 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 2 oz unsweetened chocolate
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup boiling water
  • 1 cup freeze dried strawberries
  • 1 cup fresh strawberry puree
  • 3/4 cup unsalted butter
  • 3 1/4 cups powdered sugar
  • 1 tsp fresh lemon juice
  • 1/4 tsp vanilla extract
  • few drops red food coloring (optional)
  • 12 small fresh strawberries
  • 4 oz semi-sweet chocolate

Steps

  1. Heat the oven to 350 F and line a 12-cup muffin pan.
  2. Melt the unsweetened chocolate with the butter, then stir in boiling water and cool slightly.
  3. Whisk flour, cocoa, baking soda, and salt in one bowl, then beat sugar, egg, yolk, vanilla, and sour cream in another.
  4. Stir the chocolate mixture into the wet mixture, add the dry ingredients, and divide the batter among the cups.
  5. Bake for 18 to 22 minutes until set, then cool the cupcakes completely.
  6. Beat butter, powdered sugar, strawberry puree, lemon juice, vanilla, and crushed freeze-dried strawberries until smooth, then frost the cupcakes.
  7. Melt the semisweet chocolate, dip the fresh strawberries, let them set, and place one on each cupcake.

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