Chocolate And Strawberry Cupcake Recipe For Perfect Treats

Originally posted on June 29, 2015 @ 9:44 pm

Welcome to a delightful journey of flavors where two classic favorites unite in a luscious treat – the Chocolate and Strawberry Cupcake. This recipe encapsulates the perfect balance of rich, moist chocolate cake with the fresh, fruity burst of sweet strawberries.

Whether you’re baking for a special occasion, a casual get-together, or simply craving a homemade dessert, these cupcakes hit the spot every time. The combination of deep cocoa and vibrant strawberries creates a sensory experience that’s both indulgent and refreshing.

Our recipe is designed to be straightforward yet impressive, suitable for bakers of all skill levels. We’ll guide you through every step, from choosing the right ingredients to clever tips and serving suggestions.

Plus, if you’re interested in exploring more delicious recipes, you might enjoy our Cocoa Recipes Vegan Lovers Will Absolutely Adore for other chocolate-inspired delights!

Why You’ll Love This Recipe

These Chocolate and Strawberry Cupcakes are a match made in heaven for several reasons. First, the chocolate base is incredibly moist and rich, thanks to the use of quality cocoa powder and a touch of sour cream that enhances texture without overpowering flavors.

Next, the strawberry element isn’t just a garnish; it’s incorporated into a tangy, creamy frosting that perfectly complements the chocolate.

Another reason to love this recipe is its versatility—you can customize it with fresh strawberries, strawberry jam, or even freeze-dried strawberry powder for an extra punch of flavor. The cupcakes also freeze beautifully, making them a great make-ahead option for parties or dessert cravings.

Plus, they’re visually stunning, with the vibrant red of strawberries contrasting against the dark chocolate cake, making them a showstopper on any dessert table.

Ingredients

• 1 cup (125g) all-purpose flour
• 1/3 cup (30g) unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 1 large egg
• 1/2 cup (120ml) buttermilk or plain yogurt
• 1/4 cup (60ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) hot water
• 1/4 cup (60ml) sour cream
• 1 cup (150g) fresh strawberries, diced
• For the Strawberry Frosting:
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 1/3 cup (80g) strawberry puree (made from fresh or thawed frozen strawberries)
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• Mixing bowls (at least two)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Muffin tin
• Cupcake liners
• Cooling rack
• Food processor or blender (for strawberry puree)
• Offset spatula or piping bag for frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures easy removal and cleanup.
2. Mix the dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine sugars and wet ingredients: In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and egg until pale and fluffy, about 2-3 minutes.
4. Add buttermilk, oil, and vanilla: Mix in the buttermilk, vegetable oil, sour cream, and vanilla extract until well combined.
5. Incorporate dry ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cupcakes tender.
6. Add hot water: Slowly pour in the hot water while mixing on low speed. This step helps bloom the cocoa, intensifying the chocolate flavor and keeping the batter smooth.
7. Fold in fresh strawberries: Gently fold the diced strawberries into the batter using a rubber spatula for even distribution.
8. Fill cupcake liners: Divide the batter evenly among the 12 liners, filling each about 2/3 full to allow room for rising.
9. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
11. Prepare the strawberry frosting: In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with spoonfuls of strawberry puree and vanilla extract, mixing well after each addition. Add a pinch of salt to balance the sweetness. Beat until light and fluffy.
12. Frost the cupcakes: Once the cupcakes are completely cool, use an offset spatula or piping bag to generously frost each cupcake with the strawberry frosting.
13. Garnish: For a beautiful finishing touch, top each cupcake with a small fresh strawberry slice or a sprinkle of freeze-dried strawberry powder.

Tips & Variations

“To get the best strawberry flavor in your frosting, use ripe, in-season strawberries or high-quality frozen berries. If your strawberries are very juicy, reduce the puree quantity slightly to avoid a runny frosting.”

• Substitute sour cream: If you don’t have sour cream, plain Greek yogurt works well as a substitute, adding a nice tang and moisture.
• Vegan option: Use a plant-based yogurt and substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
• Strawberry jam swirl: For a surprise inside, add a teaspoon of strawberry jam into each cupcake batter cup before baking.
• Chocolate ganache topping: Instead of frosting, drizzle a rich chocolate ganache over the cooled cupcakes for a glossy, elegant look.
• Freeze-dried strawberries: Crush freeze-dried strawberries for a powder to mix into your frosting or sprinkle on top for an intense strawberry burst.

Nutrition Facts

Serving Suggestions

These Chocolate and Strawberry Cupcakes are perfect as a standalone dessert with a cup of tea or coffee. For a more decadent experience, serve them alongside a scoop of vanilla ice cream or fresh whipped cream.

They also make a charming addition to birthday parties, bridal showers, or afternoon tea.

To elevate your presentation, arrange cupcakes on a tiered stand and garnish with fresh mint leaves or edible flowers. For a lighter serving, consider slicing the cupcakes in half and layering with extra fresh strawberry slices and a dollop of cream for mini-strawberry shortcake treats.

Looking for more delicious and easy-to-make dessert ideas? Check out our Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy and Clementine Bakery Vegan Recipes for Delicious Treats for inspiration.

Conclusion

Creating the perfect Chocolate and Strawberry Cupcakes is easier than you might think, and the results are truly rewarding. The blend of rich chocolate with the fresh sweetness of strawberries offers a delightful contrast that appeals to all ages and palates.

Whether you’re baking for a special occasion or simply to indulge your sweet tooth, these cupcakes bring joy and elegance to your dessert table.

With simple ingredients, clear instructions, and tips for customization, you can confidently whip up these cupcakes in your own kitchen. Don’t forget to experiment with variations like vegan adaptations or strawberry jam swirls to keep your baking adventures exciting.

For more fantastic recipes that are easy and delicious, explore our collection such as Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Happy baking and enjoy every bite of these luscious chocolate and strawberry delights!

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