Chocolate Strawberry Cupcakes
Decadent chocolate cupcakes filled or topped with strawberries, paired with your choice of chocolate buttercream or strawberry cream cheese frosting. A dreamy dessert for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- 12-Cup Muffin Tin
- Cupcake Liners
- Piping Bag (optional)
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup hot water
For the Strawberry Filling / Topping (Optional)
- ½ cup strawberry jam or strawberry puree
- ½ cup fresh strawberries sliced or whole, for topping
For Chocolate Buttercream Frosting (Option 1)
- 1 cup unsalted butter softened
- 2½ cups powdered sugar
- ½ cup cocoa powder
- 2 tbsp milk
- 1 tsp vanilla extract
For Strawberry Cream Cheese Frosting (Option 2)
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup strawberry puree or jam
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, oil, eggs, and vanilla. Add milk and mix until smooth.
- Gradually add dry ingredients to the wet mixture. Stir in hot water until batter is smooth and thin.
- Divide batter into liners, filling ⅔ full. Bake for 16–18 minutes or until a toothpick comes out clean. Let cool completely.
- For filling (optional): Cut a small hole in the center of each cooled cupcake and fill with strawberry jam or puree.
- Prepare either frosting: Beat ingredients until fluffy. Frost cupcakes using a piping bag or spoon. Top with fresh strawberries.
Notes
Customize with sprinkles, drizzle with chocolate ganache, or chill before serving for a firmer frosting. Store covered in fridge for up to 3 days.