Add strawberries to a blender or food processor and blend until smooth. Pour liquid strawberries into a sieve placed over a medium saucepan. Discard the strawberry seeds.
Place the saucepan over medium heat, then add the sugar. Bring to a light bubble then reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally.
Stir in the lemon juice and red food coloring (if using), then place the sauce into a heatproof bowl, cover with plastic wrap, and place into the fridge until cold.
Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
In a small mixing bowl, add the hot water, both cocoa powders, and the instant coffee. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients, then mix until smooth.
Add the wet ingredients into the bowl with the dry ingredients and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling ⅔ full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.
Add butter to a stand mixer fitted with the whisk attachment or a large bowl. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes.
Turn the stand mixer or hand mixer to low and slowly add the confectioners’ sugar, cocoa powder and salt. Beat on medium until completely incorporated and smooth.
Add in the heavy cream (if needed), vanilla, and black food coloring (if using). Beat until well-combined and fully incorporated, then add to a piping bag fitted with a closed-star tip.
Once the cupcakes are fully cooled, use a cupcake corer, piping tip, or paring knife to cut out an approximately 1-inch-deep piece from the top of each cupcake,
Add the cooled strawberry sauce to a piping bag, then fill each cupcake with strawberry sauce.
After each cupcake has been filled, pipe frosting onto each cupcake, then decorate with sprinkles!
Add strawberries to a blender or food processor and blend until smooth. Pour liquid strawberries into a sieve placed over a medium saucepan. Discard the strawberry seeds.
Place the saucepan over medium heat, then add the sugar. Bring to a light bubble then reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally.
Stir in the lemon juice and red food coloring (if using), then place the sauce into a heatproof bowl, cover with plastic wrap, and place into the fridge until cold.
Preheat oven to 177°C. Prepare a cupcake pan with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
In a small mixing bowl, add the hot water, both cocoa powders, and the instant coffee. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients, then mix until smooth.
Add the wet ingredients into the bowl with the dry ingredients and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling ⅔ full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before filling and frosting.
Add butter to a stand mixer fitted with the whisk attachment or a large bowl. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes.
Turn the stand mixer or hand mixer to low and slowly add the confectioners’ sugar, cocoa powder and salt. Beat on medium until completely incorporated and smooth.
Add in the heavy cream (if needed), vanilla, and black food coloring (if using). Beat until well-combined and fully incorporated, then add to a piping bag fitted with a closed-star tip.
Once the cupcakes are fully cooled, use a cupcake corer, piping tip, or paring knife to cut out an approximately 2.5 cm deep piece from the top of each cupcake,
Add the cooled strawberry sauce to a piping bag, then fill each cupcake with strawberry sauce.
After each cupcake has been filled, pipe frosting onto each cupcake, then decorate with sprinkles!
Madagascar Bourbon Pure Vanilla Extract
