Decadent Chocolate Strawberry Cupcakes Recipe: Moist Cake with Fresh Berry Frosting
These irresistible chocolate strawberry cupcakes combine rich cocoa cake with luscious strawberry frosting for the ultimate treat. Perfect for birthdays, Valentine’s Day, or any special occasion, these beauties feature a moist chocolate base topped with fluffy pink frosting and fresh strawberry garnish.
Prep Time:
25 minutes
Cook Time:
20 minutes
Calories:
Approximately 320 kcal per cupcake
ingredients
For the Chocolate Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup warm water
⅓ cup vegetable oil
1 tbsp white vinegar
2 tsp vanilla extract
For the Strawberry Frosting:
1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup freeze-dried strawberries, powdered
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
For Decoration:
12 fresh strawberries
Chocolate shavings
Directions
1. Prepare the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Make three wells in the dry ingredients. Pour water into one, oil into another, and vinegar into the third.
Add vanilla and stir everything together until just combined (small lumps are okay).
Divide batter evenly among liners (about ¾ full).
Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
2. Make the Frosting:
Beat softened butter for 2 minutes until creamy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Mix in powdered freeze-dried strawberries, cream, vanilla, and salt.
Whip for 3-4 minutes until light and fluffy.
3. Assemble:
Pipe frosting onto cooled cupcakes using a large star tip.
Top each with a fresh strawberry half and chocolate shavings.
Frequently Asked Questions
1. Can I use fresh strawberries in the frosting?
Freeze-dried work best for intense flavor without adding moisture. For fresh berries, reduce to ¼ cup purée (strained) and add extra powdered sugar as needed.
2. How do I store these cupcakes?
Keep in an airtight container at room temperature for 2 days or refrigerate for 5 days. Bring to room temperature before serving.
3. Can I make these vegan?
Yes! Use almond milk instead of water, flax eggs, vegan butter, and coconut cream.
4. Why vinegar in the cake?
It reacts with baking soda for a perfect rise without any vinegar taste.
5. My frosting is too soft – how to fix?
Chill for 20 minutes, then re-whip. Add ¼ cup more powdered sugar if needed.
Tools You'll Need
12-cup muffin tin
Stand mixer or hand mixer
Piping bag with star tip
Fine mesh sieve (for strawberry powder)
Ice cream scoop (for even batter)
Tips
For professional piping, chill frosting 15 minutes before decorating
Dust cocoa powder through a stencil for elegant designs
Use room temperature ingredients for smoothest batter
Freeze-dried strawberries blend best when processed into powder first
For shiny strawberries, brush with warmed apricot jam
Allergy Information
Contains gluten (all-purpose flour)
Contains dairy (butter, cream)
Conclusion
These chocolate strawberry cupcakes are guaranteed to delight with their perfect balance of rich cocoa and bright berry flavors. Whether you’re celebrating a special occasion or just treating yourself, their gorgeous appearance and irresistible taste make them unforgettable. Don’t be surprised when everyone asks for seconds! We’d love to see your creations – tag your photos with #BerryChocolateDelight to share your baking triumphs.
Baker’s Note: For an extra surprise, inject each cupcake with strawberry jam before frosting!
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