These chocolate strawberry cupcakes are the ultimate treat for any chocolate lover! Rich and decadent dark chocolate cupcake frosted with strawberry cream cheese frosting and strawberry creme hearts.
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Why you will love these Chocolate strawberry cupcakes
These chocolate strawberry cupcakes are the perfect mashup of two classic flavors. They start with rich chocolate cupcakes, then get filled and topped with a strawberry cream cheese frosting.
Every soft, pillowy bite contains real strawberry flavor that pairs so nicely with chocolate. The cupcakes are smooth, moist, and simply divine.
These chocolate strawberry cupcakes are rich, chocolatey, super moist cupcakes topped with tangy strawberry cream cheese frosting.Made with dark cocoa powder these cupcakes have an irresistible chocolate flavor.The cupcake batter comes together in no time and is as easy as using a boxed mix.
Make these for your next event and I promise you they will not disappoint.
For more cupcake recipes try my tiramisu cupcakes, caramel latte cupcakes or snickers cupcakes.
Ingredient Notes
- Dark cocoa powder- I used Hershey’s Dark dutch process cocoa powder.If you don’t have it you can use regular cocoa powder.
- Oil- You can use any neutral tasting oil such canola or vegetable oil. In a pinch you can also use olive oil however it will give a different taste.
- Buttermilk- You can also substitute 1 ¼ cup whole milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Eggs- I used room temperature large eggs.
- Hot Coffee- I like to use instant coffee mixed with boiling water. You can also use hot water as well in case you don’t have coffee.
- Cream cheese- Use full fat room temperature cream cheese.
- Powdered sugar- Make sure it is sifted to avoid a gritty frosting.
- Heavy Cream – Use cold heavy whipping cream with at least 35% butterfat.
- Freeze dried strawberries- I used powdered freeze dried strawberries for the frosting.
Step by Step Instructions to make chocolate strawberry cupcakes
Prepare the strawberry cream cheese frosting
Step 1:Beat the cream cheese and heavy cream. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and heavy whipping cream together on high speed until smooth and creamy.This process should take 5-6 mins.
Step 2: Mix the sugar and strawberries.Add the confectioners’ sugar and powdered freeze dried strawberries. Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes or until thick and fluffy.
Store the prepared frosting in the fridge until ready to use.
Before you start: Preheat the oven to 350F/177C. Line a 12 cup muffin pan with paper liners
How to prepare dark chocolate cupcakes
Step 1: Mix the dry ingredients.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Step 2: Beat the wet ingredients. Add eggs, buttermilk, oil and vanilla; beat using a handheld whisk for 2-3 minutes. Stir in the hot coffee (batter will be thin). Using an ice cream scoop pour batter into cupcake liners about ⅔ full with batter.
Step 3: Bake the cupcakes. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely before frosting.
How to assemble the cupcakes
Frost the cupcakes with the prepared strawberry cream cheese using a piping bag and piping tip of your choice. I used Wilton 1M tip.
Expert Baking Tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Brew the coffee right before using: Super hot coffee will result in a super moist crumb.
- Don’t over mix the batter: Over mixing will result in a dense and tough crumb.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake them: Over baking will result in dry and crumbly crumb.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off the cake
FAQ’s
Can the cupcakes be made ahead of time?
Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before filling and decorating.
Can this be made into a cake?
Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan.
Can I make this into a layered cake?
Yes you can! Double the recipe to make a three layer 8-inch cake.
Do I have to use freeze dried strawberries for the frosting?
Freeze dried fruit gives the frosting strong strawberry flavor without diluting it. If you cant find freeze dried strawberries replace them with a tablespoon of a good quality strawberry jam.
How to store and freeze chocolate strawberry cupcakes
The chocolate strawberry cupcakes need to be stored in the fridge. Store in an airtight container or this cake carrier. They will last up to 5 days.
FREEZING
You can freeze the decorated chocolate strawberry cupcakes and store in an air tight container. Freeze up to 30 days. Let it thaw for 1-2 hours on the counter before enjoying.
You can also freeze the unfrosted cupcakes to be decorated later. Store the cupcakes in an air tight container. Leave them for 1 week in the freezer. Let them thaw for 1 hour before decorating.
More recipes to try
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RECIPE📖
Chocolate Strawberry Cupcakes
Equipment
- Electric Mixer
Ingredients
For the cupcakes:
- 1 cup granulated white sugar
- 1 cup all-purpose flour
- ⅓ cup dark cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot coffee
Strawberry Cream cheese frosting:
- ½ cup powdered freeze-dried strawberries
- 8- ounce cream cheese
- ½ cup unsalted butter
- 3 cups confectioners’ sugar
- ½ cup heavy cream
Instructions
Strawberry Cream cheese frosting:
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, freeze dried strawberries and heavy cream. Beat on medium-high speed until combined and creamy.
For the Cupcakes:
- Preheat the oven to 350°F/180C. Line a 12 cup muffin tin with cupcake liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the egg, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into cupcake liners about ⅔ full with batter.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Place on wire racks to cool completely.
- Once cooled, frost the cupcakes with the prepared frosting.
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