Chocolate Strawberry Cupcakes
Chocolate Strawberry Cupcakes are a perfect blend of rich, moist chocolate cake and fresh, juicy strawberries, creating a delightful treat that is perfect for any occasion.
Equipment
- Mixing Bowl
- Muffin Tin
- Piping Bag
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour This is the base of the cupcakes, giving them structure and texture.
- 1.5 cups granulated sugar Adds sweetness and helps to create a moist cake.
- 0.75 cups unsweetened cocoa powder The star ingredient that imparts a rich chocolate flavor.
- 1.5 teaspoons baking powder This leavening agent helps the cupcakes rise.
- 1.5 teaspoons baking soda Works with baking powder to ensure a light and fluffy texture.
- 1 teaspoon salt Enhances the overall flavor of the cupcakes.
Wet Ingredients
- 2 large eggs Provides moisture and stability to the batter.
- 1 cup whole milk Contributes to a tender crumb and rich flavor.
- 0.5 cups vegetable oil Adds moisture without weighing down the cake.
- 2 teaspoons vanilla extract Infuses the batter with a warm, aromatic flavor.
- 1 cup boiling water Helps to intensify the chocolate flavor and create a moist texture.
Frosting Ingredients
- 1 cup fresh strawberries, pureed Adds a fresh strawberry flavor to the frosting.
- 1 cup unsalted butter, softened The base for the frosting, creating a creamy and smooth texture.
- 4 cups powdered sugar Sweetens and thickens the frosting to the perfect consistency.
- 2 tablespoons heavy cream Adds richness and helps achieve the right frosting consistency.
- to taste Fresh strawberries for garnish Optional, but they enhance the visual appeal and add an extra burst of flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the eggs, whole milk, vegetable oil, and vanilla extract. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Slowly stir in the boiling water. The batter will be thin, but this is normal.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the strawberry frosting. In a mixing bowl, beat the softened unsalted butter until creamy and light.
- Gradually add the powdered sugar, mixing on low speed until combined. Add the pureed strawberries and heavy cream, and beat on high speed until the frosting is fluffy and smooth.
- Once the cupcakes are completely cool, use a piping bag fitted with a star tip to pipe the strawberry frosting onto each cupcake.
- For an extra touch, garnish each cupcake with a fresh strawberry slice on top of the frosting.
- Serve your Chocolate Strawberry Cupcakes immediately or store them in an airtight container at room temperature for up to three days.
Notes
These cupcakes can be customized with different fruits or toppings to suit your taste.