As you can imagine, employees at Organic Valley headquarters in La Farge, Wisconsin like to eat well. Locally grown, organic food is served daily at Organic Valley’s Milky Way Cafeteria. But occasionally employees indulge in dessert by internal pastry chef, Julie Ruef. We asked Julie to share one of her favorite recipes. Here it is: Chocolate Cupcakes with Strawberry Filling. Enjoy!
- 1 cup Organic Valley 2% milk
- 1 cup Organic Valley unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ tsp. salt
- 1½ tsp. baking soda
- 2 Organic Valley large eggs
- 2/3 cup Organic Valley full-fat sour cream
- 1 cup whole fresh strawberries
- 2 cups Organic Valley unsalted butter; firm and slightly cold
- 5 cups powdered sugar; sifted
- 1 tsp. vanilla
Chocolate Cupcakes: Preheat oven to 350. Line cupcake pans with 24 liners. In a large saucepan over medium heat, simmer milk and butter. Slowly whisk cocoa powder into saucepan until mixture is creamy. Remove from heat and cool. In separate bowl, whisk sugar, flour, salt and baking soda. Beat eggs and sour cream with an electric mixture. Slowly add milk and cocoa mixture. Combine on low speed. Slowly add flour and sugar mixture, combining until completely incorporated. Fill baking cups three fourths full. Bake about 22 minutes and cool.
Strawberry Filling: Puree strawberries in bowl of a food processor. In bowl of an electric mixer fitted with paddle attachment, beat butter on medium speed until light and fluffy. Reduce speed and slowly add powdered sugar until completely combined. Add vanilla and strawberry puree. Mix until just blended. Consistency should be dense and creamy like ice cream.
Insert knife 1″ into cooled cupcake at an angle. Cut out a circular cone of cake. Using a pastry bag, fill the hole once filled by the cone of cake with strawberry filling. Cut off the pointy end of the cone of cake. Place the now flat piece of cake over the strawberry filling, this will seal the filling in and provide a surface to frost.
Chocolate Frosting: Mix all ingredients together well. Frosting should be spreadable or able to pipe with decorator bag. Once the cupcakes have been filled and the flat piece of cake has been put back, begin frosting.
For Gluten Free:
To make the cupcakes gluten free you can sub – 2 1/8 cups of GF flour blend in place of the flour.
For Dairy Free:
You can make it dairy free by using almond milk if desired and shortening for the butter in the frosting. Dairy free yogurt can be substituted for the sour cream.
Servings: Makes 24 cupcakes.