5.0 from 9 votes
Chocolate Cupcakes with Strawberry Cream Cheese Frosting
Moist and tender chocolate buttermilk and coffee cupcakes with homemade strawberry cream cheese frosting make Valentine's Day extra sweet with California Strawberries.
Prep Time
23 mins
Cook Time
23 mins
Total Time
38 mins
Servings: 14 -16 cupcakes
Calories: 24445 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake:
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh brewed coffee
- 1/2 cup buttermilk
- 14 to 16 strawberries hulled
Frosting:
- 1 ounce package cream cheese softened
- ¼ cup unsalted butter at room temperature (optional for a thicker and creamier frosting)
- 1/2 cup granulated sugar
- 1 cup chopped fresh strawberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375 degrees F.
- In a stand mixer, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- In a bowl combine the flour, cocoa, cinnamon, baking soda, and salt; gradually add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
- Fill paper-lined muffin cups two-thirds full.
- Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Using a paring knife, core out a well down into each cupcake, for your hulled strawberry to fit into.
- Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.
- Spread strawberry frosting on cupcakes with a spatula or use a piping bag.
Cup of Yum
Frosting:
- Beat cream cheese and butter, if using with an electric mixer until fluffy.
- Gradually beat in sugar, until smooth.
- Add strawberries, lemon zest, and lemon juice and beat until well combined.
- Cover and place in the fridge until ready to use.
Notes
- The addition of coffee intensifies the chocolate flavor, so don't skip it if you are a fan of all things chocolate!
- Use freshly ground Mexican cinnamon and quality vanilla extract for this recipe.
Nutrition Information
Calories
244.45kcal
(12%)
Carbohydrates
35.78g
(12%)
Protein
2.93g
(6%)
Fat
11.09g
(17%)
Saturated Fat
6.79g
(34%)
Cholesterol
38.86mg
(13%)
Sodium
136.3mg
(6%)
Potassium
115.29mg
(3%)
Fiber
1.86g
(7%)
Sugar
23.08g
(46%)
Vitamin A
335.01IU
(7%)
Vitamin C
13.7mg
(15%)
Calcium
24.04mg
(2%)
Iron
1.19mg
(7%)
Nutrition Facts
Serving: 14-16 cupcakes
Amount Per Serving
Calories 24445
% Daily Value*
| Calories | 244.45kcal | 12% |
| Carbohydrates | 35.78g | 12% |
| Protein | 2.93g | 6% |
| Fat | 11.09g | 17% |
| Saturated Fat | 6.79g | 34% |
| Cholesterol | 38.86mg | 13% |
| Sodium | 136.3mg | 6% |
| Potassium | 115.29mg | 2% |
| Fiber | 1.86g | 7% |
| Sugar | 23.08g | 46% |
| Vitamin A | 335.01IU | 7% |
| Vitamin C | 13.7mg | 15% |
| Calcium | 24.04mg | 2% |
| Iron | 1.19mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.