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 Cupcakes
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.
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.
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.
Do Cupcakes Need To Be Refrigerated?
Cupcakes should be stored at room temperature.
Cupcakes that are stored in the refrigerator will dry out.
How Long Will Cupcakes Keep?
Cupcakes should be covered with plastic wrap or foil.
Properly stored, cupcakes will keep for about 1 week.
Can You Freeze Cupcakes?
Cupcakes can be frozen for up to 3 months.
They should be placed in an airtight container or reclosable freezer bag.
Chocolate Cupcakes with Strawberry Frosting
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Chocolate Cupcakes with Strawberry Frosting
- 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 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk or 1 1/2 teaspoons mixed with 1/2 cup milk
- 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
- 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.
- 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.