Chocolate Mud Cupcakes with Fresh Strawberry Buttercream Frosting.

“Find something you're passionate about and keep tremendously interested in it.” 
― Julia Child



I'm in wonderland...

You know what makes me happy? 
That's when something I bake turns out beautiful and pretty. 
I feel happy, and my mood will be good. And my photos will be good. 

I was take photos for my cupcakes and it was so windy that my board fell and hit my buttercream.

Yikes.

These cupcakes are wonderful.

The buttercream are made from fresh strawberries. 

The taste is excellent. 

Goes very well with a cup of tea. 
The cupcakes blend so well with the fresh strawberry buttercream that it doesn't feel heavy. 
**The cupcakes are gluten free. So the middle will definitely sink when as it cools. 
Not to worry though, it will taste just as good!


Chocolate Mud Cupcakes with Fresh Strawberry Buttercream
Makes a dozen cupcakes

Chocolate Mud Cupcakes:

4 tablespoon - 30grams unsweetened cocoa powder
1/2 cup - 120ml hot boiling water
4 oz - 113grams dark chocolate, melted and cool (60% onwards)
4 oz - 113grams unsalted butter, melted and cool
3/4 cup - 150grams light brown sugar
3.5 oz almond flour/ground almond
80grams yolks (about 4 yolks)
120grams whites (about 4 whites)

Fresh Strawberry Buttercream:

1 cup - 200grams fresh strawberries
150grams unsalted butter
180 to 200grams confectioner's sugar


Method:

Line muffin tin with cupcake liners and preheat oven to 350/180 degrees.
In a large bowl, combine cocoa powder with hot water.
Stir well to remove the lumps and make sure it's a smooth paste. 
Add in melted chocolate and butter, brown sugar and almond flour.
Stir to obtain evenly mixture.
Using electric beater, beat in egg yolks one at a time ensuring each egg yolk is fully combined before adding the next.
Leave it aside while you prepare the egg white.
In a clean, grease free dirt free bowl, beat egg whites on low speed until it turns foamy.
Gradually increase to medium high when the volume increases. 
Beat egg whites till medium firm peaks.
Fold one third of egg white in chocolate mixture to lighten. 
Slowly fold the egg whites in two more addition to obtain a smooth batter. 
Spoon batter in cupcake liners until almost full. Don't worry they won't rise much.
Bake them for 30 minutes or when an toothpick inserted comes out clean.
Let cool while you prepare the buttercream.


Fresh Strawberry Buttercream:

Puree strawberries in a blender till fully blended. 
Pour into a saucepan and let it cook over medium low heat stirring constantly until the puree is reduced by at least half, about 20 minutes. 
Remove from heat and let it cool to room temperature.
Beat butter and half of confectioner's sugar until creamy. 
Add in half of the cooled strawberry puree and mix again.
Add another remaining half of confectioner's sugar and followed by remaining strawberry puree and mix.
**You can add more confectioner's sugar according to your taste.
Pipe the buttercream onto cool cupcakes. 
Enjoy!



**Cupcakes can be stored in room temperature for 4 days and 2 weeks in fridge.