Chocolate Strawberry Cupcakes

Valentine’s Day calls for a dessert that feels indulgent, playful, and utterly irresistible, and these chocolate strawberry cupcakes fit the bill perfectly. Rich chocolate cake meets the sweet, juicy flavor of fresh strawberries, creating a pairing that feels both classic and celebratory. These cupcakes are a chocolate strawberry dessert that’s as beautiful as it is delicious—perfect for sharing with someone special or even treating yourself.

Making strawberry cupcakes from scratch is easier than you might think. The batter is soft, moist, and lightly sweet, and when paired with a creamy strawberry frosting or a chocolate strawberry frosting, it transforms into a treat that feels like it belongs in a bakery display. Each bite balances chocolatey richness with the bright, fruity flavor of strawberry, creating layers of flavor that melt in your mouth.

These cupcakes aren’t just about taste—they’re a feast for the eyes. With pink frosting or a swirl of strawberry frosting on top, each cupcake becomes a tiny work of art. They’re perfect for Valentine’s Day dessert tables, birthday parties, or even a fun weekend baking project. The combination of chocolate and strawberry is always a crowd-pleaser, and homemade cupcakes add that personal touch that makes any celebration feel extra special.

One of the best parts about this recipe is how versatile it is. You can customize the frosting, add little chocolate chunks, or even top them with fresh strawberry slices. Whether you want classic pink frosting or chocolate strawberry frosting for a decadent finish, these cupcakes give you the freedom to get creative while still keeping the process simple and enjoyable. Baking them from scratch allows you to control the sweetness, texture, and flavor, ensuring every bite is exactly how you want it.

Why You’ll Love It

• Perfect Chocolate-Strawberry Harmony: Each cupcake combines rich, decadent chocolate with the bright, sweet flavor of strawberry, making every bite a delightful balance of indulgence and freshness.
• Fun to Decorate: With pink frosting or strawberry frosting, these cupcakes are almost too pretty to eat. Swirls, sprinkles, or even a drizzle of chocolate strawberry frosting make them look like they belong in a dessert magazine.
• Made from Scratch, Full of Love: Baking strawberry cupcakes from scratch means you control the quality of every ingredient, giving you a moist, tender cake that feels homemade and heartfelt—ideal for Valentine’s Day dessert or any special occasion.
• Versatile Treat: These cupcakes are just as perfect for a romantic celebration as they are for a casual afternoon snack. You can keep them classic, top them with fresh strawberries, or amp them up with chocolate curls for extra decadence.
• Crowd-Pleaser Guaranteed: Chocolate strawberry desserts are universally loved, so whether you’re baking for kids, friends, or your Valentine, these cupcakes are guaranteed to earn smiles and repeat requests.

Ingredient List

For the Chocolate Strawberry Cupcakes

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1/4 cup strawberry puree (fresh or thawed frozen)

For the Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2–3 tbsp strawberry puree (or more for flavor)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 2 tbsp cocoa powder for chocolate strawberry frosting

Ingredient Notes

• I always use high-quality cocoa powder—it makes the chocolate flavor rich and indulgent.
• Don’t skip the strawberry puree! It’s what turns ordinary cupcakes into a true strawberry cupcake from scratch.
• Butter should be softened, not melted, for the fluffiest cupcakes.
• If you love a more decadent twist, add cocoa powder to the frosting for a dreamy chocolate strawberry frosting.
• For the frosting, start with less strawberry puree—you can always add more to taste.

Kitchen Equipment Needed

• Mixing Bowls – For combining your dry and wet ingredients; I love using glass bowls so I can see everything clearly.
• Electric Mixer or Hand Whisk – Makes creaming butter and sugar a breeze; I usually grab my stand mixer for zero effort.
• Measuring Cups & Spoons – Essential for accurate baking; I always use metal ones—they last forever.
• Muffin Tin – To bake the cupcakes evenly; silicone liners make cleanup so easy.
• Cupcake Liners – Keeps cupcakes from sticking and adds a cute touch; pastel pink liners are my go-to for Valentine’s Day desserts.
• Spatula – For folding in ingredients gently and scraping the bowl clean; a silicone spatula is my favorite.
• Piping Bag + Tips – For beautifully swirled frosting; I love using a star tip for extra flair.
• Cooling Rack – Helps cupcakes cool evenly and keeps the bottoms from getting soggy; indispensable for frosting later.

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners. I like using pastel pink liners—it makes these cupcakes look festive and perfect for Valentine’s Day dessert.
• Place a cooling rack nearby so your cupcakes have a place to rest once baked.

Pro Tip: Make sure the oven is fully preheated before baking; it helps the cupcakes rise evenly.

---

Step 2: Mix the Dry Ingredients

• In a medium bowl, sift together 1 cup flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
• Stir gently to combine so everything is evenly distributed.

Pro Tip: Sifting the cocoa powder prevents lumps and gives a smoother batter.

---

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat 1/2 cup softened butter with 3/4 cup sugar until light and fluffy—about 2–3 minutes.
• Add 2 eggs, one at a time, mixing well after each addition.
• Stir in 1 tsp vanilla extract.

Pro Tip: Scrape down the sides of the bowl halfway through mixing to ensure everything is fully incorporated.

---

Step 4: Combine Wet and Dry Ingredients

• Add the dry ingredient mixture to the butter mixture in three parts, alternating with 1/2 cup buttermilk. Start and end with the dry ingredients.
• Fold gently with a spatula until just combined.

Pro Tip: Don’t overmix; overmixing can make the cupcakes dense instead of light and fluffy.

---

Step 5: Add Strawberry Flavor

• Stir in 1/4 cup strawberry puree until the batter has a light pink swirl. This is what gives your strawberry cupcakes from scratch their fresh flavor.
• Scoop the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

Pro Tip: Use an ice cream scoop for even portions—it helps all cupcakes bake uniformly.

---

Step 6: Bake the Cupcakes

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and let them cool in the tin for 5 minutes.
• Transfer to the cooling rack to cool completely before frosting.

Pro Tip: Don’t frost warm cupcakes—they’ll melt the frosting and ruin your beautiful swirls.

---

Step 7: Make the Frosting

• In a mixing bowl, beat 1/2 cup softened butter until creamy.
• Gradually add 2 cups powdered sugar, beating slowly at first, then faster as it incorporates.
• Mix in 2–3 tbsp strawberry puree and 1 tsp vanilla extract. Add a pinch of salt to balance the sweetness.
• Optional: For chocolate strawberry frosting, mix in 2 tbsp cocoa powder until smooth.

Pro Tip: Adjust the strawberry puree to taste. If the frosting is too thick, add a teaspoon of milk at a time until you get the perfect swirlable consistency.

---

Step 8: Frost the Cupcakes

• Fill a piping bag with your chosen frosting. I like using a star tip for a pretty swirl, but a simple round tip works too.
• Pipe a generous swirl of frosting on each cooled cupcake.
• Optional: Top with a small fresh strawberry slice or chocolate shavings for a little extra flair.

Pro Tip: Chill the frosting for 10–15 minutes before piping if it’s too soft—it holds shape better.

Tips and Tricks for Success

• Room Temperature Ingredients: Always use butter and eggs at room temperature for a smooth, fluffy batter.
• Don’t Overmix: Fold wet and dry ingredients gently to keep cupcakes light and tender.
• Even Baking: Use an ice cream scoop to portion batter evenly; this ensures all cupcakes bake at the same rate.
• Cool Completely Before Frosting: Warm cupcakes will melt the frosting and ruin the swirl.
• Enhance Strawberry Flavor: Add a teaspoon of strawberry extract to the frosting for an extra pop of flavor.
• Storage: Keep frosted cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.

Ingredient Substitutions and Variations

• Butter: Swap for coconut oil or plant-based butter to make it dairy-free.
• Strawberry Puree: Use fresh, frozen, or even strawberry jam (reduce sugar in frosting slightly).
• Cocoa Powder: Try dark cocoa for a richer chocolate flavor in the cake or frosting.
• Buttermilk: Substitute with milk + 1 tsp vinegar or lemon juice if you don’t have buttermilk.
• Frosting Flavors: Switch up the frosting with chocolate ganache, cream cheese frosting, or a mix of chocolate and strawberry frosting.
• Decorations: Top with mini chocolate chips, sprinkles, or a drizzle of melted chocolate for a fun twist.

Serving Suggestions

• I love serving these chocolate strawberry cupcakes with a cup of hot cocoa or a frothy latte—it makes for the perfect cozy Valentine’s Day dessert.
• Pair with fresh strawberries or a small fruit salad to balance the richness of the chocolate strawberry frosting.
• Serve at a party on a pretty platter with pastel cupcake liners—it instantly feels festive and fun.
• Enjoy one alongside a scoop of vanilla ice cream for a decadent dessert treat.
• These cupcakes also make a sweet addition to breakfast or brunch—try one with your morning coffee for a little indulgent start to the day.

Storage and Reheating Instructions

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep frosted cupcakes in an airtight container for 3 days; allow them to come to room temperature before serving.
• Freezer: Freeze unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting.
• Reheating: Warm a cupcake in the microwave for 10–15 seconds for a soft, fresh-baked taste.
• Frosting Tip: If frosting softens in the fridge, chill for 10–15 minutes before serving to help it hold its shape.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! You can bake them a day or two in advance. Keep them unfrosted in an airtight container at room temperature or freeze for longer storage, then frost when ready to serve.

Can I use frozen strawberries for the puree?

Absolutely! Just thaw them completely and mash or blend them into a smooth puree. Frozen strawberries work perfectly for both the batter and frosting.

Can I make these dairy-free?

Yes! Swap butter for plant-based butter or coconut oil, and use a non-dairy milk instead of buttermilk (add 1 tsp vinegar to 1/2 cup milk for a buttermilk substitute).

How do I prevent the cupcakes from sinking?

Make sure your baking powder and baking soda are fresh, don’t overmix the batter, and bake immediately after mixing. Preheating the oven fully is key too.

Can I use a different frosting flavor?

Of course! You can try cream cheese frosting, chocolate ganache, or a mix of chocolate and strawberry frosting for a twist. The cupcakes are versatile and can handle many flavors.

Why is my frosting too runny?

If your frosting is too soft, chill it for 10–15 minutes before piping. You can also add a little extra powdered sugar to thicken it without losing flavor.

---

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your tips, twists, or favorite ways to serve these chocolate strawberry cupcakes.