Go Back
–+ servings
Decadent Chocolate Strawberry Cupcakes

Decadent Chocolate Strawberry Cupcakes to Wow Your Guests

These Decadent Chocolate Strawberry Cupcakes are a delightful fusion of rich chocolate cake and airy strawberry buttercream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Sugar can substitute with a sugar alternative if needed
  • 1 cup All-Purpose Flour gluten-free flour can be used
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed cocoa can be substituted
  • 1 tsp Baking Soda must use as specified
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt regular salt can replace it
  • 2 large Eggs can substitute with flax eggs for a vegan option
  • 1/2 cup Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Black Coffee or Water hot water is recommended if coffee isn’t used
  • 1/3 cup Vegetable Oil can substitute with melted coconut oil
  • 1 tsp Vanilla Extract homemade vanilla extract is a great alternative
  • Fresh Strawberries for garnish or chocolate-covered strawberries
  • Dark Chocolate for chocolate-covered strawberries, optional any preferred chocolate can substitute
For the Frosting
  • 1/2 cup Unsalted Butter salted butter can substitute
  • 1/2 cup Freeze Dried Strawberries fresh strawberries are not suitable
  • 2 cups Powdered Sugar can substitute with powdered erythritol
  • 2 tbsp Cream or Milk non-dairy milk can be used

Equipment

  • Mixer
  • Muffin Tin
  • measuring cups
  • Mixing Bowls
  • spatula
  • piping bag

Method
 

Baking Process
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until uniform.
  3. Add the eggs, sour cream, and warm coffee or water, mixing until the batter is smooth for about 2-3 minutes.
  4. Stir in the oil and vanilla extract until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 18 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes.
  7. Remove cupcakes from the tin and place them on a wire rack to cool completely.
  8. Prepare the strawberry buttercream by grinding freeze-dried strawberries and mixing with butter and powdered sugar until fluffy.
  9. Add cream and vanilla extract to the butter mixture until the desired consistency is achieved.
  10. Frost each cooled cupcake generously with strawberry buttercream.
  11. Garnish with chocolate-covered strawberries if desired.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 25mgIron: 1.5mg

Notes

Avoid overfilling the cupcake liners and ensure cupcakes cool completely before frosting.

Tried this recipe?

Let us know how it was!