Chocolate Cupcakes with Strawberry Buttercream

Chocolate cupcakes with strawberry buttercream offer rich fudgy chocolate cake topped with vibrant pink frosting bursting with real strawberry flavor.

These crowd-pleasing treats bake in 20 minutes yielding 12 cupcakes perfect Valentine’s Day birthdays or anytime chocolate berry cravings.

Why This Recipe Works

Hot coffee activates cocoa creating intense chocolate depth without coffee taste. Freeze-dried strawberry powder delivers pure berry essence stable color without runny frosting. Buttermilk tenderizes crumb while vinegar activates baking soda for lift. Stable buttercream pipes beautifully holds shape.

Ingredients & Prep

Cupcakes: 1 cup flour, 1 cup sugar, ¼ cup cocoa powder, ¾ tsp baking soda, ⅛ tsp salt, ½ cup hot coffee or water, ¼ cup vegetable oil, 4 tbsp butter melted, 1 egg, ¼ cup buttermilk, 1 tsp vanilla.
Strawberry Buttercream: ½ cup freeze-dried strawberries pulverized, ¾ cup butter softened, 3 cups powdered sugar, ¾ tsp vanilla, pinch salt, 3 tbsp heavy cream.

Step-by-Step Instructions

Preheat oven 350°F line 12 muffin cups. Whisk dry ingredients. Add coffee oil butter mix smooth. Beat egg buttermilk vanilla add combined. Fill liners ¾ full bake 23-25 minutes springy toothpick mostly clean. Cool racks completely. Grind strawberries fine powder. Beat butter pale fluffy 4 minutes. Gradually powdered sugar strawberry powder vanilla salt beat fluffy. Add cream pipeable consistency. Frost cooled cupcakes.

Flavor Variations

Storage Tips

Room temperature airtight 2 days. Refrigerate frosted 4 days. Freeze unfrosted 2 months.

FAQs

Frosting grainy? Room temp butter beat longer. Cupcakes sunken? Oven too hot don’t overfill. Color pale? More strawberry powder gel coloring.

Conclusion

Chocolate Cupcakes with Strawberry Buttercream marry deep cocoa berry bliss through perfect frosting swirl rich romantic perfection.

Chocolate Cupcakes with Strawberry Buttercream

Print Recipe

Moist, rich chocolate cupcakes topped with a fluffy strawberry buttercream made from real strawberries a classic, crowd-pleasing dessert with the perfect balance of chocolate and fruity sweetness.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Chocolate Cupcakes:
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup milk
• 1/2 cup hot water
• 1 tsp vanilla extract
•  
• Strawberry Buttercream:
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1/3 cup strawberry puree
• 1/2 tsp vanilla extract

Instructions

• 1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
• 2. In a large bowl, whisk flour, cocoa powder, baking soda, salt, and sugars.
• 3. Add oil, eggs, milk, hot water, and vanilla; mix until smooth.
• 4. Divide batter evenly among liners.
• 5. Bake for 18–20 minutes until a toothpick inserted comes out clean.
• 6. Cool cupcakes completely.
• 7. For the buttercream, beat butter until creamy.
• 8. Gradually add powdered sugar, then mix in strawberry puree and vanilla until fluffy.
• 9. Pipe or spread frosting onto cooled cupcakes.

Notes

• Use fresh or frozen strawberries for the puree.
• Chill frosting briefly if too soft.
• Garnish with a fresh strawberry slice or chocolate shavings if desired.

Nutrition

• Serving Size: 1 cupcake
• Calories: 330
• Sugar: 28g
• Sodium: 170mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: chocolate cupcakes, strawberry buttercream, chocolate strawberry dessert