There’s something utterly irresistible about the classic pairing of chocolate and strawberries. These Chocolate Strawberry Cupcakes capture that magical combination in a perfectly portioned dessert that’s both elegant and approachable. Rich chocolate cake topped with a swirl of fresh strawberry buttercream creates a delightful contrast that will have everyone reaching for seconds.
Whether you’re baking for a special occasion or simply craving something sweet, these cupcakes strike the perfect balance between decadence and freshness. The dark, moist chocolate base provides the perfect canvas for the bright, fruity frosting that’s naturally tinted with real strawberry puree.
Why You’ll Love This
- Perfect portion control with just 4 servings – ideal for small households
- Quick 45-minute total time from start to finish
- Uses fresh strawberries for natural flavor and color (no artificial dyes!)
- Impressive presentation with minimal decorating skills required
- Can be made ahead of time for stress-free entertaining
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips
- 1 teaspoon instant espresso powder
- ½ cup boiling water
- ½ cup sour cream or plain yogurt (not non-fat)
- ½ cup vegetable or canola oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup strawberry jam
- ¾ cup freeze dried strawberries
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ½ teaspoon vanilla extract
- 1 heaping tablespoon strawberry jam
- 2 tablespoons milk or 5-8 fresh strawberries
- Sliced strawberries
- Mini chocolate chips
- Chocolate sprinkles
- Chocolate ganache
- Chocolate dipped strawberries
Instructions
- Preheat oven to 325°F. Line 12-cup muffin tin with cupcake liners.
- Whisk cocoa powder, chocolate chips, espresso powder with boiling water until smooth. Add sour cream, oil, eggs, sugar, and vanilla.
- Combine flour, baking soda, and salt separately. Add to wet ingredients and whisk until combined.
- Fill muffin cups ⅔-¾ full. Bake 18-22 minutes until toothpick comes out clean. Cool completely.
- Process freeze-dried strawberries to powder, sift. Beat butter until creamy, gradually add sugar, strawberry powder, vanilla, jam, and milk or fresh strawberry puree.
- Cut centers from cupcakes, fill with jam, replace tops.
- Pipe frosting onto cupcakes and garnish as desired.
Tips & Variations
- For a more intense chocolate flavor, use dark cocoa powder or add 1/4 teaspoon espresso powder to the batter.
- No buttermilk? Make your own by adding 1/2 teaspoon lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- The hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. You can substitute hot water if preferred.
- For a strawberry-filled surprise, core the center of each baked and cooled cupcake and add a teaspoon of strawberry jam before frosting.
- Make it dairy-free by using plant-based milk, butter, and adding 1 tablespoon of vinegar to the batter for proper rising.
Serving Suggestions
These cupcakes are delightful on their own, but for an extra special dessert experience, serve them alongside a scoop of vanilla ice cream or a small glass of champagne for adults. The contrast between the rich chocolate cake and the cool, creamy ice cream is particularly satisfying.
For a complete dessert table, pair these cupcakes with fresh berries, chocolate-dipped strawberries, and a pot of freshly brewed coffee or tea.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for best flavor and texture.
- The cupcakes are done when they spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.
- If your strawberries aren’t very sweet, you can add an extra tablespoon of powdered sugar to the frosting.
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them a few hours before serving for the freshest taste.
Can I use frozen strawberries for the frosting?
Yes, but thaw and drain them well first. You may need to add a bit more powdered sugar as frozen berries tend to release more liquid.
How can I make these cupcakes gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Can I double or triple this recipe?
Absolutely! This recipe scales up beautifully. Just multiply all ingredients proportionally and use a larger mixing bowl.
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