Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream
INGREDIENTS
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DARK CHOCOLATE CUPCAKES:
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8 Tablespoons unsalted butter, cut into 4 pieces
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2 ozs. bittersweet chocolate, chopped
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1/2 cup dark cocoa powder
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3/4 cup all-purpose flour
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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2 large eggs, at room temperature
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3/4 cup granulated sugar
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1 teaspoon vanilla extract
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1/2 teaspoon table salt
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1/2 cup sour cream
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STRAWBERRY SWISS MERINGUE BUTTERCREAM:
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3/4 cups diced strawberries
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2 large egg whites, at room temperature
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3/4 cup sugar
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pinch of salt
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3/4 cup (12 Tablespoons) unsalted butter, cut into tablespoons, at room temperature
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FOR GARNISH:
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Sliced strawberries
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