Chocolate Strawberry Cupcakes
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.
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring Cups & Spoons
- Muffin Tin
- Cupcake liners
- Spatula
- Piping Bag + Tips
- Cooling Rack
Ingredients
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
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.
Notes
Nutritional Value Per Cupcake
- Calories: 290–320 kcal
- Carbohydrates: 38–42 g
- Protein: 4–5 g
- Fat: 15–17 g
- Saturated Fat: 9–10 g
- Sugar: 28–32 g
- Fiber: 2–3 g
- Sodium: 180–220 mg