The recipe for these cupcakes originally had raspberry frosting on top instead of strawberry frosting. I personally thought strawberries goes so much better with chocolate though, so I used strawberries in my frosting. Then I thought, it’s like recreating a chocolate-dipped strawberry in a cupcake form, hence the name. Plus they have a little Nutella on the inside, because a little Nutella never hurts.
I believe the key to a good cupcake recipe, especially chocolate cupcakes, is making sure the cupcake is perfectly moist without it practically being pudding. There’s a perfect balance in between those two. No matter what recipe you choose, the most important part of making sure you hit that balance is the bake time. Always make sure you check on your cupcakes on the lower range of the bake time. If a toothpick comes out with a few crumbs, perfect! If it comes out with batter, then you’ll need to make a judgement call on how much more time you need.
You also don’t want to open the oven too often though because that can decrease the oven temperature and dry out the cupcakes, which is exactly what you don’t want. I know, there’s a lot of factors. Eventually you figure out what recipe works for you and you know exactly what bake time you need. Practice makes perfect. So next time a friend of yours tells you baking is as easy as following a recipe, you can refer them to me and I’ll prove them wrong. A great baker knows what they’re doing, why, and what to do differently for a better result every time. It’s so much more than just following a recipe.
So enjoy this recipe, and maybe it will become your go-to chocolate cupcake recipe! I think these were absolutely delicious. Happy baking!
Recipe adapted from Self Proclaimed Foodie (Cupcakes) and Baker by Nature (Frosting)