Chocolate Strawberry Cups Recipes

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CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

CHOCOLATE-STRAWBERRY CUPCAKES



Chocolate-Strawberry Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 20

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
3/4 cup whole milk
1 cup granulated sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/4 cup strawberry preserves or jelly
1 teaspoon fresh lemon juice
6 ounces semisweet chocolate, finely chopped
12 medium strawberries
2 ounces white chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 pinches salt
2 cups confectioners¿ sugar
2 teaspoons pure vanilla extract
2 tablespoons whole milk

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined.
  • Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely.
  • Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes.
  • Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners¿ sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting.
  • Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.

CHOCOLATE-COVERED STRAWBERRY 'BOX' CUPCAKES RECIPE BY TASTY



Chocolate-covered Strawberry 'Box' Cupcakes Recipe by Tasty image

Here's what you need: white cake mix, strawberries, chocolate chips, vanilla frosting

Provided by Tasty

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 4

1 box white cake mix, prepared according to package instructions
20 strawberries
1 cup chocolate chips
2 cups vanilla frosting

Steps:

  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the cake batter.
  • Divide the batter evenly among a lined muffin tin, filling halfway.
  • Finely chop 8 of the strawberries.
  • Spoon them evenly on top of the batter.
  • Top with remaining batter, filling about ¾ of the way up.
  • Bake for 20 minutes, then cool.
  • In a small bowl, microwave the chocolate chips in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
  • Dip the strawberries in the chocolate, then chill.
  • Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry.
  • Enjoy!

Nutrition Facts : Calories 384 calories, Carbohydrate 63 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 46 grams

STRAWBERRY COOKIE CUPS



Strawberry Cookie Cups image

I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.-Andrea Zulauf, Livonia, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 ounces strawberry gelatin
1 teaspoon baking soda
1 teaspoon cream of tartar
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 75mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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