Description
Moist chocolate cupcakes studded with fresh strawberries and topped with strawberry buttercream—your favorite dessert combo in cupcake form.
Ingredients
Cupcakes:
1½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
½ cup boiling water
1 cup fresh strawberries, finely chopped
Frosting:
½ cup unsalted butter, softened
½ cup fresh strawberries, pureed
3–4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Whisk flour, cocoa, baking soda, and salt in a bowl.
In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternately add dry ingredients and milk to the wet mixture, mixing until smooth. Fold in chopped strawberries.
Stir in boiling water (batter will be thin).
Fill liners two-thirds full. Bake 18–22 minutes until a toothpick comes out clean. Cool 5 minutes in the tin, then on a rack.
For frosting, beat butter and strawberry puree until smooth. Gradually add powdered sugar until desired consistency, then blend in vanilla and salt.
Frost cooled cupcakes and top with a strawberry slice or drizzle of melted chocolate, if desired.
Notes
Add a spoonful of strawberry jam in the center for a surprise filling.
Use dark cocoa powder or chocolate chips for extra chocolate flavor.
Swap powdered sugar with a gluten-free blend to make it GF.
Freeze-dried strawberries work in the frosting too—pulse before mixing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: ~310 kcal per cupcake
- Method: Dessert
- Cuisine: Baking
