Chocolate Strawberry Cupcakes
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5.0
3 reviews
Excellent
Chocolate Strawberry Cupcakes
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These Chocolate Strawberry Cupcakes have a rich, moist homemade chocolate cupcake with a tall swirl of strawberry frosting that’s made with fresh strawberries and topped with a chocolate covered strawberry.
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Ingredients
Chocolate Cupcakes
- ¼ cup butter melted
- ½ cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups cake flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Strawberry Frosting
- 3 cups 1 pound strawberries washed, hulled, and halved
- 1 ½ cups butter room temperature
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 29 Chocolate Covered Strawberries
Instructions
Chocolate Cupcakes
- Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
- In a medium bowl, add in the melted butter, vegetable oil, and cocoa powder. Whisk until smooth.
- Add in the buttermilk, sour cream, and vanilla. Continue to whisk until the sour cream is incorporated.
- Whisk in the eggs until combined.
- In a large mixing bowl, add in cake flour, sugar, baking soda, baking powder, and salt. Stir until blended.
- Pour the cocoa mixture into the bowl with the dry ingredients. Whisk until everything is combined and most of the lumps have disappeared.
- Fill each cupcake liner ¾ full.
- Place in the preheated oven and bake for 18 – 23 minutes until done. Insert a toothpick or skewer in the center of the cupcakes in the middle of the cupcake pan, if they come out clean or with moist crumbs, they’re done.
- Let the cupcakes cool for about 15 minutes and then turn onto a cooling rack to finish cooling.
Strawberry Frosting
- Add the 3 cups of strawberries to a food processor or blender. Pulse until the strawberries are pureed. You should have about 1 ½ cups or just a little more strawberry puree.
- Add the puree into a medium saucepan over medium heat and let it cook down to roughly ½ cup of puree. Mine actually measured out to be ½ cup plus ½ tablespoon. If you have more than that, pop it back into the saucepan and continue to cook it until it’s reduced to ½ cup. The time may vary, but it took 22 – 24 minutes for me. Remove from the heat and let cool to room temperature.
- Add the butter, vanilla extract, and 4 cups of powdered sugar to a large mixing bowl. Using a hand mixer, beat on low until most of the powdered sugar is incorporated.
- Add in half of the strawberry puree and continue to beat until incorporated.
- Beat in the remaining powdered sugar into the bowl. Scrape down the sides of the bowl.
- Add the remaining strawberry puree to the frosting and beat until incorporated.
- Spread the frosting on top of cupcakes, cakes, etc. It can be piped into a shell border or rose swirl using the Wilton 1M tip.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
43g
(14%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
46mg
(15%)
Sodium
242mg
(10%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
424IU
(8%)
Vitamin C
9mg
(10%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 29cupcakes
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 242mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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