Tuxedo Cupcakes
Tuxedo cupcakes: perfect for a special occasion! You'll love the dark chocolate and whipped cream combo, and the chocolate covered strawberries are so cute!
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 32 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups granulated sugar
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, (softened)
- 4 eggs
- 1 cup greek yogurt
- 2 teaspoons vanilla extract
- 6 ounces semi-sweet chocolate, (chopped)
- 3/4 cup heavy cream
- 8 ounces cream cheese ((1 block))
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream, (cold)
- 16 ounces white chocolate, (melted)
- 12 ounces semi-sweet chocolate, (melted)
- 32 fresh strawberries
Instructions
- 1
Preheat the oven to 350 degrees F and line a cupcake pan with papers.
- 2
Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
- 3
Mix in the butter on low speed, until the mixture resembles moist crumbs.
- 4
Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- 5
Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
- 6
Beat on medium speed for 60 to 90 seconds, to aerate the batter and build the cake's structure.
- 7
Fill lined cupcake wells just over half full (approx. ¼ cup of batter), and bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
- 8
Cool completely before topping with ganache.
- 9
Place the chopped chocolate in a small mixing bowl.
- 10
Heat the cream until just barely simmering, then pour it over the chocolate and allow to stand for 3 to 5 minutes.
- 11
Stir with a spatula until smooth, then top each cupcake with about a tablespoon of the ganache, spreading in an even layer.
- 12
Top with whipped cream frosting.
- 13
Place the cream cheese, powdered sugar, and vanilla in a large mixing bowl.
- 14
Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.
- 15
Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
- 16
When all the cream has been added, turn the mixer up to medium-high and whip until the cream can hold stiff peaks.
- 17
Using a pastry bag fitted with a 1M tip, pipe the whipped cream frosting onto the ganache-topped cupcakes in large swirls.
- 18
Garnish with a chocolate covered strawberry.
- 19
Pull the strawberry leaves up gently and grasp the strawberry by the leaves and stem.
- 20
Dip the strawberry in the melted white chocolate, nearly up to the stem.
- 21
Allow the excess to drip off, then place the coated strawberries on a parchment-lined baking sheet.
- 22
Refrigerate for 5 to 10 minutes.
- 23
In the same manner as above, grasp the white chocolate coated strawberry by the leaves and stem.
- 24
Dip into the semi-sweet melted chocolate on a sideways angle.
- 25
Repeat on the other side, and allow the excess to drip off.
- 26
Place the coated strawberries back on the parchment-lined baking sheet.
- 27
Transfer the remaining melted semi-sweet chocolate to a pastry bag fitted with a 1 tip.
- 28
Pipe a small "x," connecting the sides to create a bowtie shape.
- 29
Pipe two small dots to resemble buttons.