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Chocolate Strawberry Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/chocolate-strawberry-cupcakes-recipe/