This recipe is sponsored by Harry and David, but all opinions and recipe creation is my own. You might already know this, but Valentine’s Day is a big deal around here. The Dessert for Two blog people reaches it pinnacle audience for a mere 2 weeks a year. The rest of the year, we all just need small batches of cowboy cookies, easy chicken dinners for two, and homemade puff pastry. But the two weeks before Valentine’s Day, you guys want decadent, fancy desserts that you can make at home and avoid the reservation line (and the plague that’s going around, you know, ha ha). I am here to deliver incredible desserts and dinners for two! I love the thought of you staying home and making a romantic meal. Last year, we made chocolate mousse cake for two with lobster mac and cheese for two. It was a heavenly night! This year, we’re putting my small batch chocolate cupcakes to use, and you might want to get excited because these cupcakes are made without eggs! (Browse all of my egg-free recipes here). We’re topping the cupcakes with my incredible strawberry cream cheese frosting, that we’re going to dye the loveliest shade of pink. Then, since we’ve worked so hard, we’re going to decorate them with Harry and David chocolate dipped strawberries! Harry and David strawberries are so fresh, gigantic, and juicy, and of course, beautiful! They look great perched on pink frosting. They come in this beautiful set with cake pops, too!
Ingredients for chocolate covered strawberry cupcakes:
all-purpose flour: I bake cupcakes with all-purpose flour; don’t substitute cake flour. cocoa powder: unsweetened, natural cocoa powder is what we want here. baking soda: half as much baking soda as baking powder. baking powder: for light and fluffy cupcakes. instant espresso powder: A small amount of coffee flavor enhances the flavor of chocolate, it doesn’t make the cupcake taste like espresso. I recommend this brand. I use it in almost every chocolate recipe. sour cream: Use real sour cream, not low fat or yogurt. Sour cream is almost 20% fat, while yogurt is 0-5% fat. For the best, most moist cupcakes, use real sour cream. oil: Any neutral oil works here: canola oil, vegetable oil, grapeseed oil, or avocado oil is fine. vanilla extract: We need this for the cupcakes and the frosting. brown sugar: Dark brown sugar is what I like because it has more molasses than light, but you can use either. fresh strawberries: The strawberry cream cheese frosting is made with fresh strawberries, cooked down until jammy. granulated sugar: Just a small amount of help the strawberries cook down. butter: Unsalted and softened butter, for the frosting. cream cheese: So tangy with chocolate–use real, full-fat sour cream for the best results. powdered sugar: To bring the frosting together. chocolate covered strawberries: For beautiful decoration on top! I buy them pre-made from Harry and David.
How to make chocolate covered strawberry cupcakes for two:
cocoa powder: unsweetened, natural cocoa powder is what we want here.instant espresso powder: A small amount of coffee flavor enhances the flavor of chocolate, it doesn’t make the cupcake taste like espresso. I recommend this brand. I use it in almost every chocolate recipe.sour cream: Use real sour cream, not low fat or yogurt. Sour cream is almost 20% fat, while yogurt is 0-5% fat. For the best, most moist cupcakes, use real sour cream.oil: Any neutral oil works here: canola oil, vegetable oil, grapeseed oil, or avocado oil is fine.brown sugar: Dark brown sugar is what I like because it has more molasses than light, but you can use either.chocolate covered strawberries: For beautiful decoration on top! I buy them pre-made from Harry and David.
