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Decadent Chocolate Strawberry Cupcakes

Decadent Chocolate Strawberry Cupcakes that Wow Every Time

Decadent Chocolate Strawberry Cupcakes are rich, moist, and topped with strawberry buttercream. Perfect for all occasions!
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Sugar Consider using brown sugar for richer flavor.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blends.
  • 1 cup Unsweetened Cocoa Powder Dutch-process cocoa for enhanced richness.
  • 1 teaspoon Baking Soda Ensure it is fresh.
  • 1 teaspoon Baking Powder Ensure it is fresh.
  • 1/2 teaspoon Kosher Salt Regular salt can be used.
  • 2 large Eggs Use flax eggs for vegan version.
  • 1/2 cup Sour Cream Yogurt can be used as a substitute.
  • 1/2 cup Black Coffee/Water Water can replace coffee.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
For the Frosting
  • 1/2 cup Unsalted Butter Vegan butter can be used.
  • 1/2 cup Freeze-Dried Strawberries Fresh strawberries won’t achieve the same effect.
  • 2 cups Powdered Sugar Use organic for smoother texture.
  • 2 tablespoons Cream/Milk Almond or coconut milk for dairy-free option.
Optional Toppings
  • 4 whole Fresh Strawberries For decoration.
  • 4 ounces Dark Chocolate High-quality chocolate for melting.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • whisk
  • spatula
  • piping bag

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add eggs, sour cream, and warm coffee or water to the dry ingredients, mixing until smooth.
  4. Incorporate vegetable oil and vanilla extract into the batter.
  5. Fill each cupcake cavity about two-thirds full with batter.
  6. Bake for approximately 18 minutes or until a toothpick comes out clean.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare frosting by grinding freeze-dried strawberries, then beat with butter, powdered sugar, and strawberry powder.
  9. Frost the cooled cupcakes generously with the strawberry frosting.
  10. For optional chocolate-covered strawberries, melt dark chocolate and dip fresh strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Use room temperature eggs and sift dry ingredients for best results. Cool cupcakes completely before frosting.

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