Ingredients
Yield: 12-15 cupcakes
For the cupcakes:
1/4 cup + 2 tbsp unsweetened Dutch-process cocoa powder
1/4 cup + 2 tbsp hot tap water
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
rounded 1/2 tsp coarse salt
12 tbsp (1 1/2 sticks) unsalted butter
1 cup + 1 tbsp granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
1/2 cup sour cream (light is fine), at room temperature
For the strawberry Swiss meringue buttercream frosting:
1 1/2 cups diced strawberries
4 egg whites, at room temperature
1 1/2 cups sugar
pinch of table salt
1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
For the chocolate coating:
12 oz good semi-sweet chocolate, finely chopped
3 tbsp canola oil
Preparation
