I had this incredible chocolate strawberry cupcake at Central Market HEB and decided to make something similar for my Valentine's Day dessert. I don't have a great dense chocolate cake recipe so I searched online and found one here: http://esurientes.blogspot.com/2005/04/dense-chocolate-cupcakes.html. The problem was that it was all in grams and Celsius. So, after doubling and converting everything, I made them. I didn't love them at first. They have a different flavor and breadlike texture, but filled with strawberry frosting and ganache on top they were fabulous.
Dense Chocolate Cupcakes
2 sticks unsalted butter
1 3/4 cups brown sugar
2 large eggs, beaten
1 tsp vanilla extract
3 1/2 oz. semisweet chocolate, melted and cooled a little
3/4 cup plus 2 TBSP all purpose flour
1 tsp baking soda
1 cup boiling water
Preheat the oven to 350 degrees. Cream the butter and sugar then add the eggs and vanilla, beating in as well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. In a separate bowl combine flour and baking soda and mix well. Add flour mixture alternating with the boiling water until you have a smooth and fairly liquid batter. Fill 24 muffin paper cups in muffin tins. Bake for 30 minutes, remove from the tins and cool on a wire rack.
Sprinkles' Strawberry Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree; mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Using a bismarck tip, fill cupcakes with strawberry frosting.
(I just used a fork to mash the strawberries and it worked fine. I also beat the strawberry frosting until fluffy because I was piping it into the cupcakes.)
2 cups whipping cream
4 cups semi sweet chocolate chips
In a sauce pan bring the cream to a slight boil. Remove from heat. Add the chocolate chips and let sit for 5 minutes. Stir until chocolate is melted. Place in refrigerator until cooled through. Transfer chocolate to bowl of electric mixer fitted with whisk attachment and beat until desired consistency. Spread or pipe on cupcakes.