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

Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 14 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 426 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Cholesterol 36mg12%
Sodium 94mg4%
Potassium 138mg4%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 50g56%
Protein 2g4%
Vitamin A 419IU8%
Vitamin C 14mg17%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.