Chocolate Cupcakes with Strawberry Cream Cheese Frosting

For the strawberry compote

• 200 gms strawberries (8 to 10 berries)
• 1 tbsp water
• 2 tsps caster sugar
• 1/2 tsp cornflour + 1 tsp water

For the cupcake batter

• 3/4th cup all-purpose flour (90 gms)
• 1/2 tsp baking soda
• 100 gms 70% to 75% dark chocolate, chopped
• 115 gms butter, at room temperature
• 3/4th cup soft brown sugar (160 gms)
• 1 egg, at room temperature (see notes)
• 1/2 tsp vanilla extract
• 1/2 cup freshly boiled water (125 ml)

For the frosting

• 100 gms unsalted butter, at room temperature
• 150 gms cream cheese, at room temperature
• 1/4 tsp vanilla extract
• 3/4 cup icing sugar (100 gms)
• 1/4 cup + 1 tbsp strawberry compote

• I made the compote and baked the cupcakes on day one, then made the frosting and assembled the cupcakes on day two. Spacing the steps out helps because of the chilling time required.
• To make the compote, combine the strawberries, caster sugar and 1 tablespoon water in a small saucepan over low heat. Stir constantly until the fruit softens and the liquid becomes slightly foamy, about 3–4 minutes. Mix the cornflour with 1 teaspoon water to form a slurry and add it to the pan. Continue stirring for 2–3 minutes while the compote simmers and thickens. The liquid should coat the back of a spoon. Turn off the heat and let the compote cool at room temperature, then refrigerate for 2–3 hours or overnight. It will thicken to a jam-like consistency, making it easy to fold into the frosting.
• To make the cupcakes, preheat the oven to 175°C and line 9 muffin cups with liners.
• Melt the dark chocolate until smooth using a double boiler or microwave in short bursts, stirring frequently. Set aside to cool slightly.
• In a large bowl, beat the butter and brown sugar until pale and fluffy. Add the egg and vanilla, then mix in the melted chocolate until combined, taking care not to overmix.
• Sift in the flour and baking soda, then fold gently until only a few streaks remain. Gradually add the hot water a little at a time, folding with a spatula until the batter is smooth. Doing this by hand helps avoid splashing.
• If lumps remain, briefly beat on low speed with a hand mixer until smooth. The batter should be slightly runny.
• Divide the batter among the muffin cups, filling each about three-quarters full. Bake for 25–30 minutes until risen, slightly crackled on top, and a toothpick inserted in the centre comes out clean.
• Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely, leaving the liners on. They’ll settle slightly and develop relatively flat tops perfect for frosting.
• To make the frosting, beat the butter and cream cheese on low–medium speed until smooth and creamy. Add the vanilla, sift in the icing sugar and combine. Fold in 1/4 cup of the chilled compote and add an extra tablespoon or two if you want a stronger colour or flavour. (There will be about 1/2 cup compote total — adding all of it will make the frosting too loose.)
• Chill the frosting for at least 1 hour before spreading; chill about 4 hours if you plan to pipe it. I recommend spreading rather than piping, as the cream cheese and berry juices make the frosting softer than typical buttercream.
• When chilled, spread the frosting generously over the cupcakes and garnish with strawberry pieces or small whole berries. Store the cupcakes chilled; they will keep for 3–4 days in the refrigerator. Enjoy!