Strawberry Chocolate Kit Kat Cupcakes
Get ready to embark on a flavor adventure that combines the luscious sweetness of strawberries, the decadence of chocolate, and the playful crunch of Kit Kat in one sensational treat – our Strawberry Chocolate Kit Kat Cupcakes.
Ingredients
- 3 c sugar
- 3 c flour
- 1 1/2 c cocoa powder
- 1 T baking powder
- 1 t Salt
- 4 eggs
- 1/2 c oil
- 2 t. Vanilla 1 1/2 c milk 1 1/2 c water
- For the frosting:
- 1 c unsalted butter softened 1 t salt
- 2 t strawberry emulsion
- 3-4 T milk
- 4 c powdered sugar
- 1 c. chopped strawberry chocolate Kit Kats
- Additional strawberry chocolate Kit Kat bars to decorate
Instructions
- Preheat the oven to 350 degrees and prep your muffin pan(s) with liners. Set aside.
- For the cupcakes: In the bowl of a stand mixer, combine the dry ingredients - sugar,
- flour, cocoa powder, baking powder, and salt. Whisk to combine.
- To the mixing bowl add the liquid ingredients: eggs, oil, milk, water and vanilla. Mix on
- low speed for one minute and then bump up the speed to medium and mix for an
- additional two minutes. Stop the mixer, scrape down the sides and mix again.
- Measure the cake batter to each cupcake liner until about 2⁄3 full. Bake in the preheated
- oven for approximately 14-16 minutes or until a toothpick inserted in the center of a
- cupcake comes out clean. Allow to cool completely before decorating.
- For the frosting: In the bowl of a stand mixer, combine the softened butter, salt and about
- half of the powdered sugar. Mix on low speed until combined. Add in the remaining
- powdered sugar and mix on low speed until combined.
- Add in 2 tablespoons worth of the milk and mix to combine. Bump up the speed to
- medium and mix for an additional two minutes until the frosting is smooth and fluffy looking. Only use the remaining milk if the mixture still appears dry and crumbly - mix again until smooth.
- Add in the 2 teaspoons of strawberry emulsion and mix, scraping the sides and mixing again until thoroughly combined. Transfer the frosting to a piping bag fitted with a star tip.
- Chop up about a cup’s worth of strawberry chocolate Kit Kats. Cut the additional Kit Kat bars in half.
- Pipe a mound of frosting on each cupcake. Insert one half Kit Kat bar so that it is secure in the frosting and sticking upwards. Sprinkle the additional chopped Kit Kat pieces over each cupcake.
- Storage: Cupcakes can be stored in an air tight container in the fridge for 3 days or frozen for 3 months.