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Chocolate Cupcakes with Strawberry Frosting

These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they’re topped with creamy strawberry buttercream made from real strawberries.

These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they're topped with creamy strawberry buttercream made from real strawberries.

Chocolate and strawberries – could there be a better combo? There’s just something about fudgy, creamy chocolate and fresh, sweet, juicy berries that go so perfectly together. And when Valentine’s day rolls around, these chocolate cupcakes with strawberry frosting are the perfect thing.

I always get really excited for Valentine’s Day. I love the idea of taking a day to appreciate the people we love – and after cold, dreary January, I think everyone can use something to brighten their day.

I don’t typically buy gifts or do anything too fancy for Valentine’s Day – but I love to make a special treat to celebrate. And these chocolate cupcakes with strawberry frosting are great for February 14th, or whenever you’re looking for a chocolate cupcake recipe that’s just a little extra special.

For the Chocolate CupcakesThese chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they're topped with creamy strawberry buttercream made from real strawberries.

The chocolate cupcakes are moist, fudgy, and have a perfectly soft cupcake crumb. Oil keeps the cupcakes moist. Then we’re using buttermilk for a soft, delicate cupcake crumb. If you don’t have buttermilk on hand – you can make your own with vinegar and 1% or 2% milk. Then for a super fudgy rich chocolate flavor, I recommend using dutch process cocoa.

For the Strawberry Frosting

For the strawberry frosting, we’re using real strawberries. You can use fresh or frozen berries – but if using frozen berries just make sure they aren’t packed in syrup or sugar.

These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they're topped with creamy strawberry buttercream made from real strawberries.

First process the berries in your food processor or blender, and then put the juice through a metal sieve to remove the seeds. I usually do about 1/2 at a time and push the mixture through using the back of a spoon. It can be a little tedious – so if you don’t mind seeds in your frosting, you can skip this step.

Then boil the juice down until it’s thick like jam, and place it in the fridge or freezer to cool. After this is done – making the strawberry frosting is straight forward. Beat the butter until fluffy, then slowly beat in the powdered sugar followed by the cooled, boiled down strawberry puree.

What Piping Tip to Use on Cupcakes

You can either frost the cupcakes using a piping bag and tip (I used a 1M) or simply frost them with a knife.

These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they're topped with creamy strawberry buttercream made from real strawberries.

You’ll absolutely love the bright pink color of the frosting, fudginess of the cupcakes, and fresh strawberry flavor. These chocolate cupcakes with strawberry cupcakes are always a showstopper – and if you’re looking for a treat for Valentine’s day – then these are the perfect thing.

Chocolate Cupcakes with Strawberry Frosting

These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they're topped with creamy strawberry buttercream made from real strawberries.

Chocolate Cupcakes with Strawberry Frosting

0 from 0 votes
Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 20 Cupcakes
These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they're topped with creamy strawberry buttercream made from real strawberries.

Ingredients

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large egs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk or 1 1/2 teaspoons mixed with 1/2 cup milk

Strawberry Frosting

  • 12 oz strawberries fresh or frozen (if using frozen - make sure they aren't packed in syrup or sugar)
  • 1 cup unsalted butter softened
  • 4-5 cups powdered sugar
  • 1-2 tablespoons whipping cream or heavy cream

Instructions

Chocolate Cupcakes

  • Preheat the oven to 365F degrees and line muffin trays with muffin papers (you'll end up with about 14 cupcakes total).
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  • In a separate large bowl beat together the oil, sugar, vanilla extract and eggs.
  • Turn the mixer to low and carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Repeat with the rest of the flour mixture and buttermilk.
  • Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
  • Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Strawberry Frosting

  • Core the strawberries, if not already.
  • Place the strawberries in a food processor or blender and pulse until they're pureed. (If using frozen - you may want to warm up the berries in the microwave to make this easier).
  • Put the puree through a metal sieve to remove the seeds. I press it through using the back of a spoon.
  • Place the puree in a medium sauce pan and bring to a gently boil while stirring occasionally to avoid burning. Boil until the mixture is thick like jam and reduced to about 1/4 to 1/3 cup. (About 10-20 minutes).
  • Place in the fridge or freezer to cool completely.
  • In a large bowl beat the butter until fluffy. Carefully beat in 2 cups of powdered sugar.
  • Then beat in 3-4 tablespoons of reduced strawberry puree. It must be cold - otherwise the frosting can separate.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired consistency is reached. Add in 1-2 tablespoons cream as needed.
  • Frost the cupcakes using a piping bag and tip or a knife.
Nutrition Facts
Chocolate Cupcakes with Strawberry Frosting
Amount Per Serving (1 g)
Calories 657 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Polyunsaturated Fat 8g
Cholesterol 28mg9%
Sodium 101mg4%
Carbohydrates 130g43%
Fiber 1g4%
Sugar 121g134%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate Cupcakes With Strawberry Frosting

Vanilla Cake with Strawberry Frosting

Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.Soft, moist vanilla sheet cake topped with strawberry buttercream - you'll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.

Double Chocolate Cupcakes

These chocolate cupcakes are perfectly moist with the softest cupcake crumb, a super fluffy texture and rich chocolate taste. Then frosted with super creamy chocolate buttercream!

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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6 comments

  • Hello,
    How long can you keep the strawberry purée in the refrigerator or freezer before using? I have some fresh strawberries that are a little mashed and won’t make the cake for several more days; the strawberries won’t last until then. Thanks. 

    • Reply
    • I would freeze the puree if it’s going to be more than a day. Then just let it thaw in the fridge for a few hours or overnight when you’re ready to use it.

      • Reply
  • Love the sound of strawberry frosting with chocolate cupcakes but wanted to check the amount of powdered sugar. 4-5 cups of powdered sugar sounds like a lot. I made your milk chocolate cupcakes and for the milk chocolate frosting it only required 3/4 cup of powdered sugar. By the way, the milk chocolate frosting was fabulous.

    Thanks for all the wonderful recipes.

    • Reply
    • Hi Sydney! 4-5 cups is correct. There is almost twice the amount of butter in this frosting and the addition of the strawberries adds quite a bit of moisture. So the extra sugar is needed to make it a good thick frosting. You will love these!

      • Reply
      • Many thanks! I will be making tomorrow. They look delicious!

      • Let us know how it goes!!

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