Chocolate Cupcakes with Strawberry Frosting

Name: Chocolate Cupcakes with Strawberry Frosting
Yield: 1 serving
Ingredients: FOR CHOCOLATE CUPCAKES:; 2 cups granulated sugar; 1 ¾ cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup milk (I use 2%); 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; FOR STRAWBERRY FROSTING:; 2 cups chopped fresh strawberries; 3/4 cup salted butter, room temperature; 4 cups powdered sugar; 4 Tablespoons milk; 1 teaspoon vanilla extract OR strawberry extract

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Dessert, Snacks, Cake, Others

Chocolate Cupcakes with Strawberry Frosting

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

FOR CHOCOLATE CUPCAKES:
2 cups granulated sugar
1 ¾ cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (I use 2%)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
FOR STRAWBERRY FROSTING:
2 cups chopped fresh strawberries
3/4 cup salted butter, room temperature
4 cups powdered sugar
4 Tablespoons milk
1 teaspoon vanilla extract OR strawberry extract

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Instructions

FOR CUPCAKES: Heat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.Stir together sugar, flour, cocoa powder , baking powder, baking soda and salt in a large bowl.Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin) Fill cups 2/3 full with batter.Bake 20 to 22 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting.
FOR STRAWBERRY FROSTING: Place the freshly chopped 2 cups of strawberries in a food processor or blender. Blend until smooth.Place puree in a small saucepan. Cook over medium heat. Stir constantly while mixture slowly comes to a boil. Continue to stir constantly while puree thickens and reduces to 2/3 cup. This will take about 10 minutes or less.Pour reduced puree into a measuring cup. You should have 2/3 cup of puree. Let stand until it cools and comes to room temperature.
In a large bowl, add the room temperature butter. Using a hand-held mixer, beat until butter is smooth. Add 2 cups of powdered sugar and the 2/3 cup of strawberry puree. Mix until frosting becomes smooth. Gradually mix in the remaining 2 cups of powdered sugar and the extract.Add in milk, as needed, for desired thickness of frosting. Top cupcakes with fresh strawberry frosting. Serve and enjoy!