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Chocolate Strawberry Cupcakes

Irresistible Chocolate Strawberry Cupcakes for Any Celebration

Delight your taste buds with these Chocolate Strawberry Cupcakes, a perfect treat for any celebration.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1 cup Sugar or coconut sugar for a healthier option
  • 1 cup All-Purpose Flour or whole wheat flour for a denser texture
  • 3/4 cup Unsweetened Cocoa Powder Dutch-process cocoa enhances flavor
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt reduce if using table salt
  • 2 large Eggs or flax eggs for a vegan option
  • 1/2 cup Sour Cream or plain yogurt
  • 1/2 cup Black Coffee or hot water
  • 1/3 cup Vegetable Oil or melted coconut oil
  • 2 tsp Vanilla Extract or vanilla bean paste
  • 1/2 cup Freeze-Dried Strawberries fresh strawberries unsuitable due to excess water
Frosting
  • 1/2 cup Unsalted Butter softened
  • 2 cups Powdered Sugar or coconut powdered sugar
  • 1/4 cup Heavy Cream or non-dairy milk for a vegan frosting

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowl
  • Whisk
  • Piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Combine dry ingredients: sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
  3. Add wet ingredients: eggs, sour cream, coffee, oil, and vanilla; whisk until smooth.
  4. Fill cupcake liners two-thirds full and bake for about 18 minutes.
  5. Allow cooling in the tin for 5 minutes, then transfer to a wire rack.
  6. Prepare frosting by grinding freeze-dried strawberries, then beating with butter, powdered sugar, heavy cream, and vanilla.
  7. Frost cooled cupcakes using a piping bag or knife.
  8. Optional: Dip fresh strawberries in melted chocolate for topping.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 1.5mg

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for 5 days or freeze unfrosted bases for up to 2 months.

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