Yup, there is a lot going on with these cupcakes from Sticky Gooey Creamy Chewy. Thankfully the cupcake base is a Devil’s Food cake mix so you can spend more time on the sinfully delicious strawberry Swiss buttercream frosting. It is worth it! If you like chocolate covered strawberries, these cupcakes are for you!
Devils Food Cupcakes with Roasted Strawberry Buttercream
For the cupcakes:
- 1 box Devil’s Food cake mix
- 3 eggs
- 3 tablespoons dark cocoa powder
- 1 cup brewed, black coffee
- 1/3 cup water
- 1/2 cup vegetable oil
For the buttercream:
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup roasted, fresh or frozen strawberries, pureed.
*** see below for roasted strawberry recipe and use the strawberries of your choice
For the glaze:
- 4 ounces good quality bittersweet chocolate, coarsely chopped
- 1/3 cup unsalted butter, softened and cut into 1/2″ pieces
- 1 1/2 teaspoons light corn syrup
2 quarts fresh strawberries, rinsed and hulled
1/2 to 3/4 cup granulated sugar, depending on how naturally sweet your berries are
1/4 cup balsamic vinegar
Pinch of salt
Pinch of cracked black pepper
Preheat oven to 250 F.
Lay berries on a baking sheet in a single layer. Sprinkle with sugar, salt and pepper. Drizzle with balsamic. Toss berries to coat.
Bake for at least one hour, until strawberries are very soft and their juices have thickened.
Remove from oven and cool. Use as a topping for ice cream, yogurt or pudding or as an add-in for muffins, cakes or cookies.
- Preheat oven to 350 F.
- Prepare the cupcakes according to the instructions on the back of the cake mix box, adding the cocoa powder and coffee for 1 cup of the water. Bake for 18-20 minutes. Remove from the oven and set on a wire rack to cool.
- To make the buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). The temperature on an instant-read thermometer should be 150-160 F.
- Attach the bowl to a stand mixer fitted with the whisk attachment. Starting on low speed, and gradually increasing to medium-high speed, until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl). This should take about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and strawberry puree. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 more minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.
- To make the glaze: Place the chocolate, butter, and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.
- To assemble the cupcakes: Fill a large pastry bag, fitted with a large decorating tip, about 2/3 full. Swirl the buttercream in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl. Drizzle about a tablespoon of chocolate glaze on top of each cupcake.
The cupcakes are best served the same day, but can be kept in an airtight container for up to 3 days. If refrigerated, bring to room temperature before serving.