Strawberry-Chocolate Bites

Experience the perfect harmony of rich chocolate and sweet strawberry in these Strawberry-Chocolate Bliss Bites. Topped with a creamy white chocolate ganache, these vegetarian mini cupcakes are a showstopper for any gathering. With gluten, dairy, and egg allergies in mind, they cater to a variety of dietary needs while delivering a burst of flavor in every bite.

These cupcakes are versatile enough for parties, picnics, or a cozy night in. Packed with nutrients, they offer a sweet treat without compromising on taste. Easily accessible through EasyChef Pro, you can create a shopping list for the lowest cost per serving.

Get ready to impress your guests with these scrumptious bites—perfect for your next celebration!

Recipe Collection: Dessert

Serving Size: 48

Cooking Time: 80 minutes

Overview

These delightful mini cupcakes combine the rich flavors of chocolate and strawberry, topped with a luscious white chocolate ganache. Perfect for special occasions or a sweet treat, they are easy to make and sure to impress.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 2 Cups all-purpose flour, sifted
• 0.25 Teaspoon (tsp) baking soda
• 1 Tablespoon (tbsp) baking powder
• 1 Cup unsweetened cocoa powder, sifted
• 5 Tablespoons (tbsp) unsweetened cocoa powder, sifted
• 1 0.13 Ounces (oz) package unsweetened strawberry-flavored drink mix
• 0.25 Teaspoon (tsp) salt
• 5 Tablespoons (tbsp) butter, softened
• 2.5 Cups white sugar
• 4 Whole eggs, whisked
• 2.5 Teaspoons (tsp) vanilla extract
• 1.75 Cups milk
• 0.25 Cups heavy cream
• 2 Cups heavy cream
• 2 0.13 Ounces (oz) package unsweetened strawberry-flavored drink mix
• 36 Ounces (oz) white chocolate, chopped

Steps

1. Preheat the Oven: Set the oven to 300°F (150°C). Line four 24-cup mini cupcake pans with paper liners.
2. Prepare Dry Ingredients: In a mixing bowl, sift together the flour, baking soda, baking powder, and all cocoa powder. Add one package of strawberry drink mix and salt.
3. Cream Butter and Sugar: In a separate bowl, beat the butter and white sugar with an electric mixer on medium speed until light and fluffy.
4. Incorporate Eggs and Vanilla: Add the whisked eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine Dry and Wet Mixtures: Gradually add the flour-cocoa mixture in four additions, alternating with the milk. Reduce the mixer speed to low and beat in 0.25 cup of heavy cream. Fill the cupcake cups 1/2 to 3/4 full.
6. Bake the Cupcakes: Bake in the preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove to racks and allow the cupcakes to cool.
7. Prepare White Chocolate Ganache: In a saucepan over medium-high heat, bring 2 cups of heavy cream almost to a boil. Dissolve the 2 packets of strawberry drink mix into the cream. Stir in the chopped white chocolate until melted, smooth, and shiny. Allow the ganache to cool to a warm temperature (about 95°F/35°C).
8. Frost the Cupcakes: Frost each cooled cupcake with the ganache.

Enjoy these delicious mini cupcakes as a sweet treat for any occasion!