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.
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.