These Chocolate Strawberry Cupcakes are a sweet treat that combines rich chocolate cake with fresh strawberry goodness. Topped with creamy frosting, they are a feast for your taste buds!
Honestly, what’s better than chocolate and strawberries? I always end up eating the frosting right off the top before serving! 🍓🍫 Every bite is a little celebration!
Making these cupcakes is a breeze! Just mix, bake, and decorate. Perfect for parties—or just a special treat for yourself (no judgment here!).
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cupcakes, giving them structure. For a gluten-free option, you can use a gluten-free all-purpose baking blend.
Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor. You can substitute with Dutch-processed cocoa for a smoother taste or use carob powder for a caffeine-free alternative.
Whole Milk: Whole milk adds moisture and richness. If you’re avoiding dairy, almond milk or oat milk make good substitutes here.
Vegetable Oil: This keeps the cupcakes moist. You can use melted coconut oil or canola oil instead. Both do a great job without changing the flavor too much.
Fresh Strawberries: Using fresh strawberries in the buttercream adds a bright flavor. If they’re out of season, try using frozen strawberries that have been thawed and drained.
How Do I Get My Cupcakes to Be Super Moist?
To achieve moist and fluffy cupcakes, it’s important to properly measure your ingredients and not overmix your batter. Here are some tips:
- Always spoon flour into your measuring cup, then level it off. Don’t scoop directly from the bag, as this can pack the flour.
- Once you combine the wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to tough cupcakes.
- Adding boiling water into the batter not only helps to mix everything smoothly but also keeps the cupcakes moist after baking.
How to Make Chocolate Strawberry Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1 Âľ cups all-purpose flour
- 1 Âľ cups granulated sugar
- Âľ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup fresh strawberries, pureed
- 1 tsp vanilla extract
- Pinch of salt
- Fresh strawberries for garnish
How Much Time Will You Need?
This recipe takes about 35 minutes to prepare and bake, plus some extra time to let the cupcakes cool completely and frost them. Overall, you’re looking at around 1 hour from start to finish, and it will be well worth the wait for these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a cupcake pan with paper liners to get ready for the batter.
2. Make the Cupcake Batter:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until mixed well. Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Then, carefully stir in the boiling water until the batter becomes smooth. Don’t worry, it will be a bit thin—this is normal!
3. Bake the Cupcakes:
Pour the batter into the lined cupcake pans, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes. Check if they’re done by inserting a toothpick into the center of a cupcake—if it comes out clean, they’re ready! Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.
4. Prepare the Strawberry Buttercream:
Next, let’s make the strawberry buttercream! In a mixing bowl, beat the softened butter on medium speed until it’s creamy. Gradually add the powdered sugar, mixing on low speed until it’s all incorporated. Then mix in the pureed strawberries, vanilla extract, and a pinch of salt. Beat on high speed for about 2-3 minutes until the frosting is light and fluffy.
5. Frost the Cupcakes:
Once your cupcakes are completely cool, it’s time to frost! Use a piping bag fitted with a star tip to swirl the strawberry buttercream on top of each cupcake. Make them as fancy or simple as you like, but trust me, they’ll look gorgeous either way!
6. Garnish and Serve:
Finish off your cupcakes by topping each one with a fresh strawberry half. Now you’re ready to serve and enjoy your delightful Chocolate Strawberry Cupcakes! Share with friends or keep them all for yourself, we won’t judge!
Can I Substitute Whole Milk with Other Types of Milk?
Absolutely! If you don’t have whole milk, you can use 2% or skim milk. For a dairy-free option, almond milk or oat milk work well too. Just keep in mind that using plant-based milks may slightly alter the flavor and moisture level, but they should still yield delicious cupcakes!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving to enjoy the best texture!
Can I Prepare the Frosting in Advance?
Yes! You can make the strawberry buttercream in advance. Just store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, take it out and allow it to come to room temperature, then give it a quick whip to restore its creamy texture.
What If My Fresh Strawberries Are Not Sweet Enough?
If your strawberries aren’t as sweet as you’d like, you can add a bit of sugar or honey to the puree to enhance the flavor. Start with a teaspoon, blend it in, and taste before adding more. Alternatively, you can sprinkle a little sugar over the strawberries a bit before pureeing them to help draw out their natural sweetness!
