Dark Chocolate Strawberry Cupcake Tortes Recipe

Name: Dark Chocolate Strawberry Cupcake Tortes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Water; 3/4 cups Plus 2 Tablespoons, Granulated Sugar; 5 ounces, weight Semi-sweet Chocolate; 7 ounces, weight Bittersweet Chocolate; 3/4 cups Plus 2 Tablespoons Butter, Melted; 5 Eggs; 1 teaspoon Vanilla Extract; FOR THE TORTES:; 16 ounces, fluid Whipped Cream; 1 pound Fresh Strawberries, Hulled And Chopped (cut 3 Of The Berries In Quarters For Garnish)

Servings: persons

FOR THE CUPCAKES:
1/2 cups Water
3/4 cups Plus 2 Tablespoons, Granulated Sugar
5 ounces, weight Semi-sweet Chocolate
7 ounces, weight Bittersweet Chocolate
3/4 cups Plus 2 Tablespoons Butter, Melted
5 Eggs
1 teaspoon Vanilla Extract
FOR THE TORTES:
16 ounces, fluid Whipped Cream
1 pound Fresh Strawberries, Hulled And Chopped (cut 3 Of The Berries In Quarters For Garnish)

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For the cupcakes:
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1. Preheat the oven to 350 F/177 C.
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2. Combine water and 1/2 cup of the sugar and bring to a boil in a saucepan over medium heat. When it hits a boil remove from the heat, add chocolate and stir until the chocolate is completely melted. Stir in the butter until melted. Let the mixture cool for about 10 minutes.
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3. Meanwhile, in a large mixing bowl using a whisk attachment, whip the eggs, the remaining sugar, and vanilla extract until is has reached maximum volume. This process should take about 10 minutes.
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4. Gently fold the chocolate mixture into the egg mixture.
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5. Line cupcake tins with paper liners and fill each cupcake liner 2/3 full. I use 1 cupcake pan that fits 12 and 1 cupcake pan that fits 6. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove pans from the oven and set on a rack. Let cupcakes cool a bit. Then pop them in the freezer for 15 minutes, just so that they are easier to work with.
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6. Cut cupcakes in half horizontally. Put the top half of the cupcake upside down on the plate with the bottom half beside it. Stack in this order: whipped cream, chopped strawberries, second half of cupcake, whipped cream, and then a quarter of a strawberry on top. Serve immediately.

1525

kcal

Calories

114

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Water, 3/4 cups Plus 2 Tablespoons, Granulated Sugar, 5 ounces, weight Semi-sweet Chocolate, and more.

Yes, Dark Chocolate Strawberry Cupcake Tortes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Chocolate Strawberry Cupcake Tortes

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