Chocolate Strawberry Cupcakes Recipe

Introduction

These Chocolate Strawberry Cupcakes combine rich cocoa flavor with a sweet burst of strawberry jam, topped with creamy strawberry buttercream. They are perfect for chocolate lovers looking to surprise guests with a fruity twist.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee
• 3/4 cup strawberry jam
• 1 1/2 cups freeze dried strawberries
• 1 cup salted butter (room temperature)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (plus more if needed)

Instructions

1. Step 1: Preheat the oven to 350ºF and line two muffin tins with 24 paper liners.
2. Step 2: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
3. Step 3: In a stand mixer, blend the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add the dry ingredients while mixing on low speed.
4. Step 4: Pour in the hot coffee and mix until the batter is smooth and thin.
5. Step 5: Fill each cupcake liner about halfway to two-thirds full with batter. Bake for 18-21 minutes or until a toothpick inserted in the center springs back.
6. Step 6: Allow cupcakes to cool completely on a wire rack before frosting.
7. Step 7: To make the frosting, pulse freeze dried strawberries in a food processor until finely powdered.
8. Step 8: In a stand mixer bowl, whip the room temperature butter on medium speed for about 2 minutes until pale and creamy.
9. Step 9: Gradually add powdered sugar, strawberry powder, vanilla extract, and heavy cream. Beat on low speed for 3-5 minutes, adding more cream if needed, until smooth and pipeable.
10. Step 10: Using a knife, cut a small circle about ¾ inch deep into the center of each cupcake. Remove the cut piece carefully.
11. Step 11: Spoon about one teaspoon of strawberry jam into the cavity and replace the cupcake top to seal.
12. Step 12: Pipe strawberry buttercream in swirls over the cupcakes and garnish with fresh strawberries or chocolate shavings if desired.

Tips & Variations

• Use room temperature eggs and butter for smoother batter and frosting.
• Freeze dried strawberry powder can be replaced with fresh strawberry puree if preferred, but reduce the heavy cream slightly.
• Substitute the hot coffee with hot water for a milder cocoa flavor if you wish.
• For a vegan version, use dairy-free butter, a flax egg substitute, and plant-based milk instead of buttermilk.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. The frosting can also be whipped slightly before reheating to refresh its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them covered at room temperature. It’s best to fill and frost them just before serving to preserve freshness.

What can I use if I don’t have buttermilk?

To substitute buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes before using in the recipe.

Chocolate Strawberry Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

Delight in these moist and rich Chocolate Strawberry Cupcakes, featuring a luscious strawberry jam filling and a creamy strawberry buttercream frosting made with freeze-dried strawberries. Perfectly balanced in flavors, these cupcakes combine deep chocolate notes with fresh strawberry accents for an irresistible treat.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes:

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee

Filling:

• 3/4 cup strawberry jam

Frosting:

• 1 1/2 cups freeze-dried strawberries
• 1 cup salted butter (room temperature)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (plus more if needed for desired consistency)

Instructions

1. Make the Cupcakes: Prepare muffin tins by lining them with 24 paper liners. Preheat your oven to 350ºF (175ºC) to ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well mixed.
3. Mix Wet Ingredients: In a stand mixer, combine buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Incorporate Dry Ingredients and Coffee: With the mixer on low speed, gradually add the dry ingredients into the wet mixture. Then pour in the freshly brewed hot coffee and mix until everything is well combined. Expect a thin batter.
5. Bake the Cupcakes: Fill each cupcake liner about half to two-thirds full with batter. Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted in the center comes out clean and the cupcake springs back when gently pressed. Remove and cool on a wire rack.
6. Make the Frosting: While cupcakes cool, process the freeze-dried strawberries in a food processor until they become a fine powder.
7. Whip Butter: In a stand mixer bowl, beat the room temperature butter on medium speed for about 2 minutes until it lightens to an almost white color.
8. Add Rest of Frosting Ingredients: Add powdered sugar, strawberry powder, vanilla extract, and heavy cream to the butter. Beat on low speed initially, then increase speed to medium and continue mixing for 3-5 minutes until light and fluffy. If frosting is too thick for piping, add an additional tablespoon of heavy cream as needed.
9. Fill the Cupcakes: Using a sharp knife, cut a ¾-inch deep circular hole in the center of each cupcake, careful not to cut all the way through. Spoon about one teaspoon of strawberry jam into the hole, then replace the cut-out cupcake piece to seal.
10. Decorate: Pipe the strawberry buttercream frosting in swirls atop each cupcake. Optionally garnish with fresh strawberries and chocolate shavings or curls for an elegant finish.

Notes

• Ensure eggs and butter are at room temperature to achieve a smooth batter and fluffy frosting.
• Do not skip the coffee in the batter; it enhances the chocolate flavor without making the cupcakes taste like coffee.
• Freeze-dried strawberries provide an intense strawberry flavor without adding moisture to the frosting.
• Adjust the amount of heavy cream in the frosting to reach your preferred piping consistency.
• Use a serrated knife for cleanly cutting the cupcake tops when filling.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Chocolate cupcakes, strawberry jam filling, strawberry buttercream, chocolate strawberry desserts, party cupcakes