Chocolate Strawberry Cupcakes Recipe

Introduction

These Chocolate Strawberry Cupcakes combine rich cocoa flavor with a sweet strawberry surprise inside. Topped with a creamy strawberry buttercream, they make a perfect treat for any occasion. Easy to bake and beautifully decorated, they’re sure to impress your friends and family.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee
• 3/4 cup strawberry jam
• 1 ½ cups freeze dried strawberries
• 1 cup salted butter (room temperature)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (plus more if needed for desired consistency)

Instructions

1. Step 1: Preheat your oven to 350ºF and line two muffin tins with 24 paper liners.
2. Step 2: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a stand mixer, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add the dry ingredients while mixing on low speed. Then, add the hot coffee and mix until fully combined. The batter will be thin.
4. Step 4: Fill the cupcake liners about halfway to two-thirds full with the batter. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
5. Step 5: While cupcakes cool, prepare the frosting. Pulse the freeze dried strawberries in a food processor until they become a fine powder.
6. Step 6: In a mixer bowl, beat the room temperature butter on medium speed for 2 minutes until pale and fluffy. Gradually add powdered sugar, strawberry powder, vanilla extract, and heavy cream. Beat on low speed for 3-5 minutes, adding more cream if needed until smooth and pipeable.
7. Step 7: To fill the cupcakes, cut a small circle in the center of each cupcake about ¾ inch deep without cutting all the way through. Spoon about 1 teaspoon of strawberry jam into the hole, then replace the cut piece to seal.
8. Step 8: Pipe the strawberry buttercream on top in swirls and garnish with fresh strawberries and chocolate shavings or curls if desired.

Tips & Variations

• Use freshly brewed strong coffee to enhance the chocolate flavor without overpowering the cupcake.
• If freeze dried strawberries aren’t available, substitute with strawberry powder or finely chopped dried strawberries.
• For a dairy-free version, swap buttermilk with a plant-based milk mixed with lemon juice and use dairy-free butter.
• To make the cupcakes extra moist, don’t overbake—check for doneness at 18 minutes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best texture. The frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them unfilled and unfrosted in an airtight container. Fill and frost them just before serving for the freshest taste.

Can I replace the coffee with water or milk?

While you can substitute coffee with water or milk, using coffee intensifies the chocolate flavor and adds depth to the cupcakes. If you prefer not to use coffee, milk is a good alternative for moisture and richness.

Chocolate Strawberry Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

Delight in these rich and moist Chocolate Strawberry Cupcakes, perfectly balanced with a luscious strawberry-infused buttercream frosting and a surprise jam filling. Featuring a deep chocolate base enhanced with strong coffee and a creamy strawberry buttercream made from freeze-dried strawberries, these cupcakes offer an irresistible combination of flavors and textures ideal for any special occasion or sweet treat craving.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 21 minutes
• Total Time: 41 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup freshly brewed strong hot coffee

Filling

• 3/4 cup strawberry jam

Frosting

• 1 ½ cups freeze dried strawberries
• 1 cup salted butter (room temperature)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream (plus more if needed for desired consistency)

Instructions

1. Prepare Cupcake Tins and Oven: Line two muffin tins with 24 paper cupcake liners and preheat the oven to 350ºF (175ºC) to ensure the cupcakes bake evenly and the oven is ready.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined, creating a uniform dry mixture for the batter.
3. Combine Wet Ingredients: Using a stand mixer, blend the buttermilk, vegetable oil, eggs, and vanilla extract together until smooth and creamy, preparing the wet mixture for the batter.
4. Mix Batter: Slowly add the dry ingredients to the wet mixture with the mixer on low speed to avoid lumps; once combined, pour in the hot brewed coffee and mix until fully incorporated, resulting in a thin but smooth batter.
5. Fill Muffin Cups and Bake: Pour the batter into the paper liners filling each cup about ½ to ⅔ full. Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes spring back when lightly touched.
6. Cool Cupcakes: Remove the cupcakes from the oven and place them on a cooling rack to cool completely before filling and frosting.
7. Prepare Strawberry Powder: Place the freeze dried strawberries in a food processor and pulse until they become a fine powder, which will be mixed into the frosting.
8. Make Frosting: In a stand mixer bowl, whip the room temperature butter on medium speed for about 2 minutes until pale and fluffy. Gradually add the powdered sugar, strawberry powder, vanilla extract, and heavy cream, continuing to beat on low speed for 3-5 minutes. Add extra cream as needed to achieve a smooth, pipeable consistency.
9. Fill Cupcakes: Using a small knife, carefully cut a circle about ¾ inch deep out of the top center of each cooled cupcake. Fill each hollow with a teaspoon of strawberry jam, then replace the cut cake piece to seal the pocket.
10. Frost and Decorate: Pipe the strawberry buttercream frosting onto each cupcake in decorative swirls. Optionally, garnish with fresh strawberries and chocolate shavings or curls to enhance flavor and presentation.

Notes

• Ensure eggs and butter are at room temperature for best mixing results.
• Use freshly brewed hot coffee to enhance the chocolate flavor without overpowering the batter.
• Adjust the amount of heavy cream in frosting to achieve desired consistency for piping.
• Freeze dried strawberries add intense flavor and a beautiful natural color to the frosting.
• Allow cupcakes to cool completely before filling and frosting to prevent melting or sinking.
• Keep leftover cupcakes refrigerated due to the buttercream frosting and jam filling.

Keywords: chocolate cupcakes, strawberry cupcakes, strawberry jam filling, strawberry buttercream, chocolate strawberry dessert, baked cupcakes, party cupcakes