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
1cupall-purpose flour
1/2cupcocoa powder
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1/2cupvegetable oil
1cupgranulated sugar
2large eggs
1tspvanilla extract
1/2cupbuttermilkor 1 1/2 teaspoons mixed with 1/2 cup milk
Strawberry Frosting
12ozstrawberriesfresh or frozen (if using frozen - make sure they aren't packed in syrup or sugar)
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.
Notes
Cupcakes can be frozen for up to 3 months before frosting and serving.
Nutrition Facts
Chocolate Cupcakes with Strawberry Frosting
Amount Per Serving (1 g)
Calories 368Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 59mg20%
Sodium 102mg4%
Potassium 148mg4%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 50g56%
Protein 3g6%
Vitamin A 456IU9%
Vitamin C 14mg17%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.