chocolate strawberry cupcakes

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One bite of these chocolate strawberry cupcakes and everything else melts away. The rich chocolate and sweet strawberry flavor bring comfort and joy in every bite. Whether you’re baking for someone special or treating yourself, this recipe turns everyday ingredients into something truly memorable.

Why We Love These Chocolate Strawberry Cupcakes

  • They strike the perfect balance between rich chocolate and fruity brightness
  • Moist and tender with just the right amount of sweetness
  • The homemade strawberry buttercream tastes like summer
  • Simple ingredients, big flavor
  • Kid-friendly and crowd-pleasing

When you make these, you’re not just baking—you’re creating a moment. Something memorable. Something worth sharing.

chocolate strawberry cupcakes recipe

Ingredients

Buttermilk – Adds moisture and a slight tang that complements both chocolate and strawberry. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Vegetable oil – Keeps the chocolate strawberry cupcakes soft and moist even after chilling. Don’t replace it with butter, as it can lead to a firmer texture.

Large eggs – Bind the batter and help the cupcakes rise. Make sure they’re at room temperature for even mixing.

Vanilla extract – Rounds out the flavor. Even with the strong chocolate and strawberry elements, vanilla adds balance.

Freeze-dried strawberries – Ground into a powder for the frosting, they add real fruit flavor without watering down the buttercream. Essential for authentic chocolate strawberry cupcakes.

Unsalted butter – Used in the frosting to create a creamy texture and rich flavor. You may use salted butter, but reduce the added salt to avoid overpowering the sweetness.

Powdered sugar – Sweetens and stabilizes the buttercream. Sift it before mixing for a smooth finish.

Heavy cream – Helps loosen the frosting to the perfect pipeable consistency. Add gradually to avoid over-thinning.

How to Make Chocolate Strawberry Cupcakes

Preheat and Prep: Set your oven to 350°F and line your cupcake tin with paper liners.

Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

Whisk Wet Ingredients: In another bowl, mix sugar, oil, eggs, vanilla, and buttermilk until smooth.

Combine and Stir: Slowly add the dry mix to the wet, stirring just until combined. Add hot water last and stir until the batter is smooth and a bit thin.

Fill and Bake: Fill liners 2/3 full and bake for 18–20 minutes. Use a toothpick to check doneness—it should come out clean.

Cool Completely: Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack.

Make the Frosting: Beat butter until creamy. Add powdered sugar, strawberry powder, vanilla, and salt. Beat well. Add cream one spoon at a time until you reach your desired texture.

Frost and Decorate: Pipe the buttercream onto cooled cupcakes and top with a strawberry half or chocolate drizzle.

These cupcakes aren’t complicated, but the result feels gourmet. You’ll love how the chocolate base complements the vibrant berry frosting.

Expert Tips for Perfect Cupcakes

  • Use room temperature ingredients for even mixing and better texture
  • Sift cocoa powder to avoid lumps and ensure a silky batter
  • Don’t overmix your batter; stir until just combined
  • Fill cupcake liners only 2/3 to avoid overflow
  • Cool cupcakes completely before frosting to keep it stable
  • Use freeze-dried strawberries for vibrant color and flavor without extra moisture

Variations You’ll Love

  • Ganache Filled: Add a spoonful of chocolate ganache in the center before baking
  • Jam Swirl: Drop strawberry jam into the batter and swirl before baking
  • Mini Cupcakes: Bake in mini liners for bite-sized treats (adjust bake time)
  • Dairy-Free Version: Use almond milk instead of buttermilk and a dairy-free butter alternative
  • Gluten-Free Adaptation: Substitute with 1:1 gluten-free all-purpose flour blend

How to Serve Chocolate Strawberry Cupcakes

  • Perfect for birthdays, baby showers, or weekend baking
  • Serve with a cold glass of milk or fresh fruit juice
  • Garnish with edible flowers for a beautiful dessert table
  • Stack on a cupcake tower for a party centerpiece
  • Wrap individually in clear bags for a delicious homemade gift

More Cupcake recipes you will love!

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FAQs About Chocolate Strawberry Cupcakes

What makes chocolate and strawberries pair so well?

The bitterness of chocolate enhances the natural sweetness and tartness of strawberries, creating a well-rounded flavor that appeals to nearly every palate.

Can I use fresh strawberries in the frosting?

Yes, but you’ll need to puree and strain them. Keep in mind that fresh strawberries may add moisture, which can change the frosting texture.

Can these cupcakes be made ahead of time?

Absolutely. Bake the cupcakes a day in advance and store them in an airtight container. Frost just before serving for best results.

How do I store chocolate strawberry cupcakes?

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.

chocolate strawberry cupcakes

Chocolate Strawberry Cupcakes

These chocolate strawberry cupcakes blend rich cocoa with a burst of berry sweetness. Moist, tender, and topped with strawberry buttercream, they’re perfect for any occasion.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Equipment

  • Cupcake Tin
  • Mixing Bowls:
  • Electric Mixer
  • Wire Rack

Ingredients
  

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted for smoothness
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup hot water

Strawberry Buttercream

  • 1 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 1/4 cup freeze-dried strawberries ground into powder
  • 1–2 tbsp heavy cream adjust for texture
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Garnish

  • Fresh strawberries halved
  • Shaved chocolate or chocolate drizzle

Instructions
 

  • Preheat oven to 350°F and line a cupcake tin with paper liners.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In another bowl, mix sugar, oil, eggs, vanilla, and buttermilk until smooth.
  • Gradually add dry ingredients to wet, stirring until just combined. Add hot water last and stir until smooth.
  • Fill liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean.
  • Cool in pan briefly, then transfer to a wire rack to cool completely.
  • For the frosting, beat butter until creamy. Add powdered sugar, strawberry powder, vanilla, and salt. Mix until fluffy. Add cream gradually to reach desired consistency.
  • Pipe buttercream onto cooled cupcakes. Garnish with strawberry halves or chocolate drizzle.

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Notes

Use freeze-dried strawberries for flavor without extra moisture. Cool cupcakes completely before frosting. Don’t overmix the batter for a tender crumb.
Keyword chocolate strawberry cupcakes

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