Introduction

These Chocolate Strawberry Cupcakes combine rich cocoa flavor with a bright, fruity surprise inside. Topped with a creamy strawberry frosting, they make a delightful treat for any occasion. Perfect for chocolate lovers looking to add a fresh twist to a classic cupcake.

A chocolate cupcake with a rich dark brown base wrapped in a black liner, topped with a smooth swirl of light pink frosting forming about three thick layers. Thin ribbons of dark chocolate drizzle spiral over the frosting, sprinkled with small dark chocolate chips, and a fresh red strawberry slice cut into a heart shape stands upright at the center. The cupcake sits on a white rectangular plate on a white marbled surface, surrounded by a few scattered chocolate chips and whole strawberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/3 cup semisweet chocolate chips
1 teaspoon instant espresso powder
1/2 cup boiling water
1/2 cup sour cream or plain yogurt (not non-fat)
1/2 cup vegetable or canola oil
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup strawberry jam (for filling)
3/4 cup freeze dried strawberries
3/4 cup unsalted butter (softened)
3 cups powdered sugar, sifted if lumpy (plus more if needed)
1/2 teaspoon pure vanilla extract
1 heaping tablespoon strawberry jam
2 tablespoons milk OR 5–8 fresh strawberries* (plus more if needed)
Sliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate dipped strawberries (optional, for garnish)

Instructions

Step 1: Adjust oven rack to the middle position and preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2: In a small bowl, combine flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, whisk together cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined—the chocolate chips should be fully melted.
Step 4: Add sour cream, oil, eggs, sugar, and vanilla extract to the chocolate mixture. Whisk until well combined.
Step 5: Add the flour mixture to the wet ingredients and whisk until combined. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
Step 6: Fill the prepared muffin cups about two-thirds to three-quarters full. Depending on your muffin size, you may have a few tablespoons of batter leftover.
Step 7: Bake cupcakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, but no raw batter. Avoid overbaking.
Step 8: Place the pan on a wire rack to cool for 10 minutes, then remove cupcakes from the tin and cool completely on the rack.
Step 9: For the frosting, blend freeze dried strawberries in a small food processor until powdered. Sift through a fine mesh sieve, discarding solids and seeds, and reserve the fine powder (about 1/4 cup).
Step 10: Beat softened butter with a hand mixer or stand mixer until smooth and creamy, scraping down as needed.
Step 11: Gradually add powdered sugar, about 1/2 cup at a time, beating until combined each time.
Step 12: Add freeze dried strawberry powder, vanilla extract, strawberry jam, and either 2 tablespoons of milk or strawberry puree made from fresh strawberries. Beat on medium speed until fully combined, scraping down the bowl and beater as needed.
Step 13: Adjust frosting consistency by adding more powdered sugar to thicken or more milk/strawberry puree to thin it out as necessary.
Step 14: Use a small paring knife to cut a circle in the center of each cupcake, cutting about halfway down. Remove the cone-shaped piece and trim the point so the “lid” is flat, then set aside.
Step 15: Spoon about 2 teaspoons of strawberry jam into the hole of each cupcake. Press the reserved lid back on top.
Step 16: Frost cupcakes with a piping bag fitted with your preferred tip (a large open star tip works well). Garnish with sliced strawberries, mini chocolate chips, chocolate sprinkles, ganache, or chocolate dipped strawberries if desired.

Tips & Variations

Use plain yogurt instead of sour cream for a lighter option without sacrificing moisture.
Replace instant espresso powder with strong brewed coffee for a different but complementary depth of flavor.
Try different jams like raspberry or cherry for a fruity twist in the filling.
For a fresher strawberry flavor in the frosting, use fresh strawberry puree instead of milk.
Chilling the frosting briefly before piping can help achieve cleaner, more defined decoration.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring cupcakes to room temperature before serving for best flavor. You can freeze unfrosted cupcakes for up to 3 months; thaw completely before frosting and serving.

How to Serve

A chocolate cupcake with a dark brown moist base, partly unwrapped on a white marbled surface. The inside shows a gooey chocolate filling. On top, there is a smooth, light pink frosting piped in small swirls, decorated with thin dark brown chocolate drizzle and tiny chocolate chips scattered over it. A fresh, bright red strawberry slice cut in a heart shape stands upright in the center of the frosting. In the background, there are out-of-focus whole strawberries and another cupcake on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Be sure your baking powder and other ingredients are gluten-free as well.

Can I prepare the cupcakes and frosting ahead of time?

Absolutely. You can bake the cupcakes up to 1 day in advance and store them tightly covered. Make the frosting separately and assemble on the day you plan to serve for the freshest taste and texture.