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Chocolate Strawberry Cupcakes Recipe

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Delight in these rich Chocolate Strawberry Cupcakes, featuring moist cocoa-infused cake filled with sweet strawberry jam and topped with creamy strawberry buttercream frosting. Perfect for celebrations or anytime you crave a luscious dessert with a burst of fruity flavor.

Ingredients

Scale

Cupcake Batter

  • 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

Filling

  • 1/2 cup strawberry jam

Frosting

  • 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)

Garnishes (optional)

  • Sliced strawberries
  • Mini chocolate chips
  • Chocolate sprinkles
  • Chocolate ganache
  • Chocolate dipped strawberries

Instructions

  1. Prepare cupcakes: Adjust the oven rack to the middle position and preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
  3. Combine cocoa mix: In a large bowl, whisk cocoa powder, semisweet chocolate chips, and instant espresso powder with boiling water until smooth and the chocolate chips are melted completely.
  4. Add wet ingredients to cocoa mixture: To the cocoa mixture, add sour cream (or plain yogurt), vegetable oil, eggs, sugar, and vanilla extract. Whisk everything together until well combined.
  5. Incorporate dry ingredients: Add the flour mixture to the wet ingredients and whisk just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure all flour is mixed in.
  6. Fill muffin cups: Spoon the batter into the cupcake liners, filling each about two-thirds to three-quarters full. There may be some batter left depending on the size of your muffin cups.
  7. Bake cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached but no raw batter. Avoid overbaking to keep cupcakes moist.
  8. Cool cupcakes: Place the pan on a wire rack and let cupcakes cool for 10 minutes in the tin. Then, remove cupcakes from the pan and allow to cool completely directly on the rack.
  9. Prepare strawberry powder: In a small food processor, blend freeze dried strawberries until you get a fine powder. Pass the powder through a fine mesh sieve to remove solids and seeds; reserve about 1/4 cup of the powder.
  10. Make frosting: Using a hand mixer or stand mixer fitted with the paddle attachment, beat softened butter until smooth and creamy, scraping sides as needed. Gradually add powdered sugar, half a cup at a time, mixing until fully incorporated.
  11. Add strawberry flavor: To the butter and sugar, add the strawberry powder, vanilla extract, strawberry jam, and either 2 tablespoons milk or strawberry puree made from fresh strawberries. Beat on medium speed until smooth and combined, scraping sides as needed.
  12. Adjust frosting consistency: If frosting is too thick, add a little more milk or strawberry puree to thin. If too thin, add more powdered sugar to thicken.
  13. Fill cupcakes: Using a small paring knife, cut a cone-shaped hole in the center of each cupcake, removing the cake piece and trimming the tip so you have a flat lid. Spoon about 2 teaspoons of strawberry jam into each hole, then replace the lid on top.
  14. Frost cupcakes: Pipe the strawberry frosting onto each cupcake using a piping bag fitted with your preferred tip (a large open star tip is recommended).
  15. Garnish: Decorate cupcakes with sliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate dipped strawberries as desired.

Notes

  • You can substitute sour cream with plain yogurt but avoid using non-fat versions for best texture.
  • For frosting, if fresh strawberries are used, puree them well to achieve a smooth consistency.
  • Be careful not to overbake cupcakes to maintain moistness.
  • Use a piping bag for a professional look when frosting cupcakes.
  • Leftover strawberry filling can be saved for spreading on toast or adding to other desserts.

Keywords: chocolate cupcakes, strawberry cupcakes, chocolate strawberry dessert, strawberry buttercream frosting, homemade cupcakes

Find it online: https://chefmilacook.com/chocolate-strawberry-cupcakes-recipe/