Name: Delicious Chocolate Strawberry Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup unsweetened cocoa powder; ⅓ cup semisweet chocolate chips; 1 teaspoon instant espresso powder; ½ cup boiling water; ½ cup sour cream or plain yogurt (not non-fat); ½ cup vegetable or canola oil; 2 large eggs; ¾ cup granulated sugar; 1 teaspoon vanilla extract; ½ cup strawberry jam; ¾ cup freeze dried strawberries; ¾ cup unsalted butter, softened

Chocolate Strawberry Cupcakes are a delightful symphony of rich, decadent chocolate and the sweet, vibrant tang of fresh strawberries, a pairing that has captivated dessert lovers for generations. There’s an undeniable magic in the combination; it’s comforting yet sophisticated, familiar yet exciting. What truly sets these Chocolate Strawberry Cupcakes apart is the perfect balance achieved. We’re not just talking about a simple chocolate cake with a few strawberry bits thrown in. No, this recipe is about infusing every layer with intense chocolate flavor and embedding bursts of juicy, ripe strawberry goodness, creating a truly unforgettable bite. Imagin extracte the moist, tender crum extractb of a perfectly baked chocolate cupcake, enhanced with the bright, natural sweetness of strawberries, all crowned with a luscious frosting that celebrates this iconic duo. It’s the ultimate treat for any occasion, guaranteed to bring smiles and a touch of pure indulgence to your table.

Ingredients:

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup unsweetened cocoa powder
⅓ cup semisweet chocolate chips
1 teaspoon instant espresso powder
½ cup boiling water
½ cup sour cream or plain yogurt (not non-fat)
½ cup vegetable or canola oil
2 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup strawberry jam
¾ cup freeze dried strawberries
¾ cup unsalted butter, softened

Chocolate Strawberry Cupcakes

Preparing the Batter

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This crucial first step ensures your cupcakes bake evenly and don’t stick to the pan, making cleanup a breeze.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, unsweetened cocoa powder, semisweet chocolate chips, and instant espresso powder. This dry ingredient mixture forms the foundation of our rich chocolate cupcake. The espresso powder, while not making the cupcakes taste like coffee, intensifies the chocolate flavor, making it even more decadent. Whisking them together ensures the leavening agents and flavor enhancers are evenly distributed throughout the batter.
In a separate large bowl, combine the sour cream or plain yogurt, vegetable or canola oil, large eggs, granulated sugar, and vanilla extract. Whisk these wet ingredients until they are well combined and smooth. The sour cream or yogurt contributes moisture and tenderness to the cupcakes, resulting in a wonderfully soft crum extractb. The oil keeps them moist for longer, and the eggs act as a binder.
Now for a little bit of magic to make these chocolate cupcakes extra moist and flavorful. In a heatproof bowl or measuring cup, carefully pour the ½ cup of boiling water over the 1 teaspoon of instant espresso powder. Stir it until the powder is completely dissolved. Let this mixture sit for a minute to cool slightly. This concentrated coffee liquid will bloom the cocoa powder, intensifying its flavor and adding a deep richness to the chocolate batter.
Gradually add the dry ingredients from step 2 to the wet ingredients from step 3, mixing on low speed or by hand until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, leading to tough cupcakes. Once the dry and wet ingredients are almost fully incorporated, slowly pour in the warm espresso-cocoa mixture. Continue mixing until the batter is smooth and homogenous. It will be a relatively thin batter, which is exactly what we’re looking for to achieve that signature moistness.

Baking and Filling

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This common baking rule ensures the cupcakes have enough room to rise without overflowing. Bake in the preheated oven for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The exact baking time will depend on your oven, so it’s always best to check a few minutes early.
While the cupcakes are baking, let’s prepare our delightful strawberry surprise. In a small bowl, gently fold the ½ cup of strawberry jam into the ¾ cup of freeze-dried strawberries. You don’t want to completely pulverize the freeze-dried strawberries; aim for a mixture where the jam coats the strawberry pieces, and there are still some discernible pieces of strawberry for texture. This will create a lovely, slightly chunky, concentrated strawberry filling that will be added to the cupcakes after they’ve cooled.
Once the cupcakes are baked, remove the muffin tin from the oven and let them cool in the tin for about 10 minutes. This allows them to firm up slightly before you attempt to remove them. After 10 minutes, carefully transfer the cupcakes to a wire cooling rack to cool completely. It’s essential that the cupcakes are fully cooled before you attempt to fill them, otherwise, the jam mixture might melt or the cupcakesrum extractght crumble.

Strawberry Buttercream Frosting

While the cupcakes are cooling, it’s time to whip up a luscious strawberry buttercream frosting to complement our rich chocolate base. In a large bowl, beat the ¾ cup of softened unsalted butter with an electric mixer on medium-high speed until it’s light and fluffy. This process incorporates air, making the frosting smooth and airy. Ensure your butter is truly softened, not melted, for the best texture.
Gradually add 2 cups of powdered sugar, about ½ cup at a time, to the creamed butter, beating well after each addition. Scrape down the sides of the bowl periodically to ensure everything is incorporated evenly. This gradual addition is key to preventing a cloud of powdered sugar from erupting from your mixer! If the frosting seems too thick, you can add a tablespoon of milk or cream at a time until you reach your desired consistency.
Once the buttercream is smooth and creamy, gently fold in the remaining ¼ cup of strawberry jam. Continue to beat until the jam is fully incorporated and you have a beautiful pink, subtly flavored frosting. The amount of jam can be adjusted slightly based on how intense you want the strawberry flavor and color to be. Beat for another minute or two to ensure the frosting is smooth and ready to adorn your chocolate strawberry cupcakes.
When the cupcakes have cooled completely, it’s time for assembly. You can either slice off the top of each cupcake and pipe or spread the strawberry jam filling into the hollow, then replace the top, or you can simply dollop some of the strawberry jam mixture onto the top of each cupcake. For a more rustic and flavorful approach, I like to gently press a spoonful of the strawberry jam and freeze-dried strawberry mixture into the top of each cupcake, creating a delightful burst of fruitiness with every bite.
Finally, generously frost each of your chocolate strawberry cupcakes with the strawberry buttercream. You can use a piping bag for a decorative finish or simply spread it on with a spatula. Garnish with a few extra freeze-dried strawberry pieces or a fresh strawberry slice if desired. These Chocolate Strawberry Cupcakes are now ready to be enjoyed!

Conclusion:

And there you have it! You’ve successfully created a batch of delightful Chocolate Strawberry Cupcakes that are sure to impress. These moist and decadent cupcakes, bursting with the classic combination of rich chocolate and sweet strawberries, are perfect for any occasion, from birthdays to simple afternoon treats. We hope you enjoyed the process as much as we did!

For serving suggestions, these cupcakes are wonderful on their own, but you can elevate them further with a swirl of chocolate buttercream, cream cheese frosting, or even a fresh strawberry garnish. They pair beautifully with a glass of milk, a cup of coffee, or a chilled sparkling cider.

Don’t be afraid to get creative with variations! Consider adding a few chocolate chips to the batter for an extra chocolatey punch, or folding in finely chopped fresh strawberries right before baking. You could also try a strawberry cream cheese frosting for a delightful tang. The possibilities are endless, and we encourage you to make these Chocolate Strawberry Cupcakes your own!

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

Yes, you can! If using frozen strawberries, thaw them completely and drain off any excess liquid before chopping and folding them into the batter. This helps prevent the cupcakes from becoming too wet.

How long will these cupcakes stay fresh?

Properly stored in an airtight container at room temperature, these Chocolate Strawberry Cupcakes will stay fresh for about 2-3 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 2-3 months.

My cupcakes didn’t rise very well. What could have gone wrong?

There are a few common reasons for this. Ensure your baking powder and baking soda are fresh and not expired. Overmixing the batter after adding the flour can also develop the gluten too much, leading to denser cupcakes. Try to mix only until just combined.