Recipe Of Choco Swirl Cupcakes

Delicious and visually appealing, these cupcakes would be great for a kid's birthday celebration or to have on hand for a quick after-school snack. The chocolate topping is produced by combining cocoa powder and enough milk to make a paste, which is then spooned on top of the basic cupcake batter in the cups and swirled with a toothpick before baking. (Adults will adore these, too.) These are delicious, but you could also add some Nutella.

Here Are A Few Reasons Why You'll Like This So Much:

•    Everything was made from scratch. However, if you're in a rush, you can always make the cupcakes from a boxed cake mix.
•    Deliciously delicious Choco Swirl Cupcakes.
•    The taste of the strawberry buttercream comes from freeze-dried strawberries and is woven into a chocolate buttercream center.
•    Sprinkle on your sweetheart's preferred Valentine's Day toppings.

Chocolate Cupcakes, Made From Scratch

•    The cupcakes with the chocolate strawberry swirl are frosted with a mixture of strawberry buttercream and chocolate buttercream. You may use just one flavor (in which case you'll need twice as much frosting), prepare both flavors, and have gorgeously decorated cupcakes.
•    A stand mixer (or a powerful hand mixer) is recommended to get silky, airy buttercream. Feedback on this chocolate buttercream is unanimously positive. However, you may expect it to dissolve in your mouth.
•    The frosting gets its vibrant red hue and delicious strawberry taste from freeze-dried strawberries. If you can't find any, you may use fresh strawberries instead of freeze-dried ones. Make strawberry puree by blending 1/4 cup of strawberries in a food blender until smooth. Transfer to a saucepan and cook over medium heat until reduced to approximately two teaspoons. You may use the purée to make a strawberry buttercream instead of freeze-dried strawberries.
•    This is where Wilton 1M shines. Spread the chocolate buttercream on one side of the bag and the strawberry buttercream on the other with a spatula while holding the bag open. Twist the lid and squeeze the icing to the last end.
•    Smooth the icing on top by squeezing and swirling. Before the frosting hardens, decorate with sprinkles.
•    Butter should be beaten for 1-2 minutes in a stand mixer fitted with the beater blade until it is smooth, creamy, and almost white.
•    Then, sprinkle with some salt and vanilla. Be sure everything is combined.
•    Add the powdered sugar and cocoa powder gradually while the mixer runs at a low speed.
•    Slowly incorporate the heavy cream, one tablespoon at a time, until the mixture reaches the desired consistency.
•    Combine all ingredients and beat for 1 minute on medium speed until smooth and creamy.
•    To create the two-tone look, use a spatula to put chocolate buttercream on one side of an open piping bag and strawberry buttercream on the other.
•    Put some strawberry and chocolate buttercream in a piping bag and make some swirls on top of the cupcakes.
•    Maintain freshness by refrigerating or freezing after 48 hours if stored in an airtight container at room temperature.

Conclusion

If you cannot find any, you may use fresh strawberries instead of freeze-dried ones. First, reduce by half the pureed strawberry quantity you made by blending 1/4 cup strawberries in a food processor. Then, substitute it in the buttercream instead of freeze-dried ingredients.