Chocolate Strawberry Cupcakes : Easy & Delicious
Need a dessert with rich chocolate and sweet, tangy strawberries? This Chocolate Strawberry Cupcake recipe will be a great Treat! planning for a birthday celebration, a romantic dinner, or just snuggly at home meal, you need to be wowed and this recipe delivers for everyone who takes a bite! These decadent chocolate cupcakes with moist crumb and creamy strawberry buttercream are a great addition to your dessert arsenal.
Why You’ll Love This Recipe
- A Match Made in Heaven: Chocolate has a deep, rich flavor that, when combined with a sweet and fruity fruit like strawberries, brings about a perfect flavor profile.
- Very Simple to Make: Simple ingredients and easy step by step directions make it perfect for beginners!
- Versatile: Perfect for birthdays, anniversaries, Valentine’s Day, or really any day when you need a sweet treat.
- Made from Scratch: They always taste better when they are made from scratch, and these fit the bill.
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1/4 cup freeze-dried strawberries (ground into a fine powder)
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Garnish:
- Fresh strawberries
- Chocolate shavings or sprinkles
Required Equipment
- Standard 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Piping bag with a star tip (for frosting)
Instructions
Just follow the step by step instructions to bake amazing Chocolate Strawberry Cupcakes.
Step 1: Preheat the oven and Prepare the Muffin Tin
Preheat the oven to 350°F. Don’t forget about the humble muffin, just add a cupcake liner to a standard muffin tin.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the eggs, vegetable oil and vanilla extract until smooth. Mix in the milk.
Step 4: Mix Together Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients, mixing slowly. Stir until just combined, taking care not to overmix.
Step 5: Add Boiling Water
Gradually add the boiling water to the batter to thin it out. The batter should be runny—that’s part of the deal!
Step 6: Fill the Liners and Place in the Oven
Fill the cupcake liners with batter, filling each one about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow the cupcakes to cool thoroughly on a wire rack.
Step 7: Make the Strawberry Buttercream
- Beat the softened butter in a large bowl until creamy.
- Add in the powdered sugar gradually and beat until smooth.
- Add the freeze-dried strawberry powder, heavy cream, vanilla extract, and a pinch of salt. Beat until light and mixed together.
- Adjust consistency with more heavy cream (for a softer frosting) or powdered sugar (to thicken).
Step 8: Frost the Cupcakes
Place the frosting in a piping bag fitted with a star tip. Frost with a swirl pattern, piping the frosting onto each cupcake.
Step 9: Garnish (Optional)
Add a fresh strawberry to the top of each cupcake or sprinkle chocolate shavings on for a final touch.
Notes
How to Serve
Serve these cupcakes fresh, or store in refrigerator until you’re ready to enjoy. They’re great with a steaming cup of coffee, a glass of cold milk or as one last sweet for a nice dinner.
Nutritional Values (Approximate)
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 43g
- Sugars: 35g
- Protein: 4g
- Fiber: 2g
- Sodium: 120mg
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions (FAQs)
1. Can I Prepare These Cupcakes in Advance?
Yes! You can bake the cupcakes a day ahead, and then keep them (not frosted) in an airtight container at room temperature. - Ice them shortly before serving.
2. Can I Use Something Other Than Freeze-Dried Strawberries?
If you can’t find freeze-dried strawberries, use 3 tablespoons fresh strawberry puree for a similar flavor. However, it could change the texture of the frosting a little.
3. Can I Use a Different Frosting?
Definitely! These chocolate cupcakes are good with other frostings too including classic vanilla, chocolate ganache, and cream cheese frosting.
4. Can You Freeze These Cupcakes?
Yes! Tightly wrap unfrosted cupcakes in plastic wrap and place in a freezer bag. They will hold well for 2 months. Thaw and frost when needed.
5. What other toppings can I use?
Get fancy with chocolate sprinkles, mini marshmallows, or an drizzle of melted chocolate.
Final Thoughts
These Chocolate Strawberry Cupcakes are an absolutely showstopping treat for any occasion. Their chocolaty flavor and buttery taste paired with the sweetness of the strawberry butter cream is sure to delight anyone’s taste buds. Great for baking for a crowd or yourself, these cupcakes make a smile with every bite.
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