Nothing says Valentine’s Day better than Chocolate Cupcakes with Strawberry Icing! The combination of these two exquisite flavors will literally melt in your mouth while at the same time warm your heart. 

What better way to celebrate a special occasion than with a dessert made from scratch? Although many store-bought gifts are nice, the simple thought of your loved one taking the time to make you something with their own two hands is much more meaningful. 

So here comes the ‘problem’. Many cupcake recipes call for a yield of one or two dozen cupcakes. Although that works for many families, it’s sometimes just too many.  No, I am not crazy – you really can have too many cupcakes.  For those couples that just want to celebrate a simple dessert for a special dinner or for those that want to enjoy a one time guilty pleasure without the ongoing temptation to eat the leftovers over the next several days, there are times when a dessert for two is preferred. 

So this year, make this mouth-watering, chocolate cupcake with a decadent strawberry icing (made from fresh strawberries) for just you and your special Valentine!

Chocolate Cupcakes with Strawberry Icing – For Two!

INGREDIENTS:

Chocolate Cupcakes:
3 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 Tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 Tablespoons milk
1 Tablespoon vegetable or canola oil
1/2 teaspoon pure vanilla extract

Frosting:
½ cup fresh strawberries – sliced
½ cup butter
1 ½  cup confectioners’ sugar
½  teaspoon vanilla extract 

INSTRUCTIONS:

Preheat oven to 350 degrees F.

1.Line 2 cups of a 12-cup muffin tin with cupcake liners

2. In a medium bowl, whisk together cupcake ingredients of flour, sugar, cocoa powder, baking soda and salt.

3. Whisk in milk, oil and vanilla until just combined. Divide batter evenly between cups.

4. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely before frosting.

Frosting:

1. Place strawberries in a blender; puree until smooth.

2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.

3. Beat butter with an electric mixer in a bowl until light and fluffy.

4. Beat 1/2 cup confectioners’ sugar into butter until just blended.

5. Beat 1 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.

6. Repeat with 1/2 cup confectioners’ sugar, followed by 1 tablespoons strawberry puree.

7. Beat last 1/4-1/2 cup confectioners’ sugar into mixture until just blended.

Frost cupcakes and drizzle with melted chocolate (optional)

Enjoy!

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Mary and Jim