Tuxedo Cupcakes
Tuxedo cupcakes: perfect for a special occasion! Â You’ll love the dark chocolate and whipped cream combo, and the chocolate covered strawberries are so cute!
Good morning my friend! Â Can you believe it’s February? Â I’m so glad January is over, lol! Â Now we have Valentine’s Day to look forward to, and I think these Tuxedo cupcakes would make a perfect treat!
Don’t they look adorable all lined up and dressed in their very best? Â Those chocolate-dipped strawberries are everything. Â They add so much pizzazz to these tuxedo cupcakes!
I’m sure you’ve heard of tuxedo cake, right? Â Dark chocolate cake and chocolate ganache, layered with fluffy whipped cream? Â Well, this is the cupcake version. Â I think they’d be perfect for any kind of special occasion really, but I thought the best time of year to share them would be right as Valentine’s Day is approaching.
It all starts with my favorite chocolate cupcake recipe. Â This recipe just keeps on giving. Â So many amazing chocolate cupcake iterations have come out of this one simple recipe. Â I love it because it’s so moist and chocolate-y, and so simple to make. Â You only have to dirty up one bowl!
Just check out the comments if you don’t believe me.  You’ll see a lot of “I will never make another chocolate cupcake recipe again’s.”  😉
Once the cupcakes have cooled, just drop a dollop of rich chocolate ganache on top. Â This really takes the chocolate flavor to the next level!
Next comes a generous swirl of whipped cream frosting. Â You’ll love this frosting because it’s so light and fluffy, and it’s a little more stable than just plain whipped cream. Â It has a bit of cream cheese to keep it that way, and the powdered sugar helps a lot too. Â That said, if you’re thinking of making these ahead, I would do everything but the frosting. Â It’s really best when it’s freshly made!
Those strawberries though! Â They are really the crowning touch to these tuxedo cupcakes. Â You’ll need two kinds of melted chocolate: white and dark. Â Grab the berry by the stem/leaves, and dip it almost all the way up in white chocolate. Â Let that harden, and then create one “lapel” by grasping the top again, Â and leaning the berry to one side, while dipping in dark chocolate. Â Do the same on the other side, and then pipe the buttons and bow ties using a pastry bag fitted with a #1 tip. Â I’ve got a video tutorial below, it’s just above the recipe card. So stinkin’ cute!
Hope you find a fun occasion to make these tuxedo cupcakes! Â If you do, I’d love to hear all about it. Â Leave me a comment below!
Hungry for more cupcake recipes? Be sure to follow my “Cupcake Recipes” board on Pinterest!
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Tuxedo cupcakes: perfect for a special occasion! You'll love the dark chocolate and whipped cream combo, and the chocolate covered strawberries are so cute!
- 1 1/2 cups granulated sugar
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup greek yogurt
- 2 teaspoons vanilla extract
- 6 ounces semi-sweet chocolate, chopped
- 3/4 cup heavy cream
- 8 ounces cream cheese (1 block)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream, cold
- 16 ounces white chocolate, melted
- 12 ounces semi-sweet chocolate, melted
- 32 fresh strawberries
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Preheat the oven to 350 degrees F and line a cupcake pan with papers.
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Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
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Mix in the butter on low speed, until the mixture resembles moist crumbs.
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Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
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Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
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Beat on medium speed for 60 to 90 seconds, to aerate the batter and build the cake's structure.
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Fill lined cupcake wells just over half full (approx. ¼ cup of batter), and bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
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Cool completely before topping with ganache.
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Place the chopped chocolate in a small mixing bowl.
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Heat the cream until just barely simmering, then pour it over the chocolate and allow to stand for 3 to 5 minutes.
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Stir with a spatula until smooth, then top each cupcake with about a tablespoon of the ganache, spreading in an even layer.
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Top with whipped cream frosting.
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Place the cream cheese, powdered sugar, and vanilla in a large mixing bowl.
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Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.
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Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
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When all the cream has been added, turn the mixer up to medium-high and whip until the cream can hold stiff peaks.
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Using a pastry bag fitted with a 1M tip, pipe the whipped cream frosting onto the ganache-topped cupcakes in large swirls.
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Garnish with a chocolate covered strawberry.
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Pull the strawberry leaves up gently and grasp the strawberry by the leaves and stem.
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Dip the strawberry in the melted white chocolate, nearly up to the stem.
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Allow the excess to drip off, then place the coated strawberries on a parchment-lined baking sheet.
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Refrigerate for 5 to 10 minutes.
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In the same manner as above, grasp the white chocolate coated strawberry by the leaves and stem.
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Dip into the semi-sweet melted chocolate on a sideways angle.
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Repeat on the other side, and allow the excess to drip off.
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Place the coated strawberries back on the parchment-lined baking sheet.
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Transfer the remaining melted semi-sweet chocolate to a pastry bag fitted with a 1 tip.
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Pipe a small "x," connecting the sides to create a bowtie shape.
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Pipe two small dots to resemble buttons.
Recipe Video
For more info on the cupcakes, click here: Perfect Chocolate Cupcakes.
For more info on the frosting, click here: Whipped Cream Frosting.
