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Delicious Chocolate Strawberry Cupcakes topped with fresh strawberries
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Chocolate Strawberry Cupcakes

Delightful fusion of rich chocolate and vibrant strawberries, perfect for any occasion.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking with Kids, Chocolate Strawberry Cupcakes, Cupcake Recipe, Dessert Ideas, Easy Cupcake Recipe
Servings: 12 cupcakes
Calories: 250kcal

Ingredients

Cupcake Ingredients

  • 1.5 cups all-purpose flour The base of the cupcakes, providing structure and soft texture.
  • 1 cup granulated sugar Sweetens the batter and balances the chocolate flavor.
  • 0.25 cups unsweetened cocoa powder Adds a deep, rich chocolate taste that’s irresistible.
  • 1 teaspoon baking soda Helps the cupcakes rise beautifully.
  • 0.5 teaspoon salt Enhances the overall flavor.
  • 1 cup water Hydrates the batter, keeping it moist.
  • 0.33 cups vegetable oil Contributes to the cupcakes’ tenderness.
  • 1 tablespoon white vinegar Reacts with baking soda, creating a light texture.
  • 1 teaspoon vanilla extract Infuses the cupcakes with a warm, sweet aroma.
  • 0.5 cups chopped strawberries Introduces fresh fruit flavor and vibrant color.

Frosting Ingredients

  • 0.5 cups unsalted butter, softened Essential for a creamy, rich frosting.
  • 2 cups powdered sugar Sweetens and thickens the frosting to perfection.
  • 0.25 cups unsweetened cocoa powder For a chocolatey frosting experience.
  • 1 teaspoon vanilla extract Adds flavor depth to the frosting.
  • 2-3 tablespoons milk Adjusts frosting consistency.

Garnish

  • as needed Fresh strawberries for garnish The finishing touch that elevates presentation.

Instructions

Preparation

  • 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 soda, and salt until the dry ingredients are well combined.
  • Add the wet ingredients: Pour in the water, vegetable oil, vinegar, and vanilla extract. Mix until well blended.
  • Gently fold in the chopped strawberries, ensuring they are evenly distributed.
  • Fill each cupcake liner about two-thirds full with the batter.
  • Bake in the preheated oven for 18-20 minutes. Check for doneness with a toothpick.
  • Allow the cupcakes to cool completely before frosting.

Frosting

  • In another bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar and cocoa powder, mixing until fluffy.
  • Stir in the vanilla extract and milk, adjusting for consistency.
  • Frost the cooled cupcakes using a piping bag or spatula.
  • Top each cupcake with a fresh strawberry.

Notes

To elevate your cupcakes, consider adding espresso powder to the batter or using white chocolate chips. Chilling the frosting makes it easier to work with. Store at room temperature in an airtight container for 3 days or freeze for up to 3 months.