Chocolate Strawberry Cupcakes
Indulge in these moist and tender chocolate cupcakes paired with bright strawberry buttercream; perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh strawberries, pureed
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
Garnish
- to taste Fresh strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tray with liners.
Mix Dry Ingredients
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk melted butter, eggs, vanilla, buttermilk, and strawberry puree.
Combine Mixtures
- Add wet ingredients to dry ingredients and fold gently until just combined.
Bake
- Fill each liner with batter 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
Cool
- Let cupcakes cool on a wire rack completely.
Make Buttercream
- Beat softened butter until creamy, then gradually add powdered sugar and mix until thick. Add strawberry puree and vanilla, beat until smooth.
Frost Cupcakes
- Frost cooled cupcakes with buttercream and garnish with fresh strawberries.
Serve
- Enjoy immediately or store in an airtight container.
Notes
Use room temperature eggs for better emulsification. Measure flour accurately to avoid dry cupcakes.