Chocolate Cupcakes with Strawberry Frosting are no doubt one of the BEST cupcakes I’ve ever eaten! If you’re a fan of chocolate dipped strawberries these are the cupcakes for you. You get a rich chocolate cupcake, a naturally flavored strawberry frosting and a special surprise inside! and together they create one unforgettable cupcake!
These really do take a top stop for one of my favorite cupcakes. It’s probably a tie between these Chocolate Covered Strawberry Cupcakes and my Carrot Cake Cupcakes.
It’s just an absolutely perfect flavor combination. Rich and sweet and perfectly satisfying. And sure to curb those chocolate cravings!
I was savoring each and every bite of these. They are dreamy in every way!
1 cup all-purpose flour
1/4 cup + 2 tablespoons natural unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar lightly packed
1/2 cup granulated sugar
1/3 cup canola or vegetable oil
1/2 cup buttermilk
1 large egg
1 teaspoon pure vanilla extract
1/2 cup boiling water
1/2 teaspoon instant espresso powder
5-8 fresh strawberries, chopped
3 cups powdered sugar
¾ cup unsalted butter, softened
1 heaping tablespoon strawberry jam
½ teaspoon pure vanilla extract
To make the chocolate cupcakes:
Preheat the oven to 350°F (177°C). Line two 12-cup muffin tin with cupcake liners and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Whisk in the brown sugar and granulated sugar until well combined. Then whisk in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined.
Fill the prepared muffin cups about two-thirds to three-quarters full.
Bake the cupcakes for 16-18 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs attached, but no raw batter. Be careful not to overbake.
Place the pan on a wire rack to cool for 10 minutes, then remove the cupcakes from the pan and place them directly on the rack to cool completely.
To make the strawberry frosting:
Add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
In a large mixer bowl, beat butter until smooth and creamy.
Add the powdered sugar, ½ a cup at a time and mix until well combined and smooth.
Add strawberry puree vanilla extract and jam, mix until fully combined.
If necessary, adjust the consistency by adding more powdered sugar to thicken, or more strawberry puree to get the right consistency of frosting and flavor.
Once the cupcakes are cooled, use the end of a wooden spoon to poke holes in each of the cupcakes and fill them with strawberry jam. Either push the cut out pieces back into the cupcakes, or eat them.
Add the strawberry frosting into a piping bag with a nozzle attached and pipe the frosting onto the cupcakes. Top each cupcake with one of the chocolate covered strawberries.