Indulge in the ultimate combination of rich dark chocolate and sweet strawberries with these delectable cupcakes. Perfect for special occasions or a delightful dessert, these cupcakes offer a balance of bittersweet chocolate and fresh, fruity flavors.

Why You’ll Love This Recipe

Perfect Flavor Pairing: The bitterness of dark chocolate pairs beautifully with the sweetness of strawberries.
Easy to Make: Straightforward steps make this recipe approachable, even for beginner bakers.
Crowd-Pleasing Dessert: These cupcakes are elegant and guaranteed to impress at gatherings or parties.
Customizable: Easily adapt the recipe with different toppings or fillings to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk
Vegetable oil
Pure vanilla extract
Hot water or coffee
Fresh strawberries (for filling and garnish)
Dark chocolate (melted, for garnish)
Powdered sugar (optional, for dusting)

Directions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot water or coffee to create a smooth batter.
Fill and Bake: Fill each cupcake liner two-thirds full with batter. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Prepare the Strawberries: Dice a portion of the fresh strawberries for filling and set aside a few whole strawberries for garnish.
Assemble the Cupcakes: Once the cupcakes are cool, carve a small hole in the center of each cupcake and fill it with the diced strawberries.
Garnish: Drizzle melted dark chocolate over the cupcakes and garnish with whole strawberries. Dust with powdered sugar if desired.

Servings and Timing

Servings: Makes approximately 12 cupcakes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Frosting Option: Add a swirl of strawberry buttercream or dark chocolate ganache on top for extra indulgence.
Alcohol Twist: Infuse the cupcake filling with a splash of strawberry liqueur for an adult-friendly treat.
White Chocolate Substitute: Replace dark chocolate with white chocolate for a different flavor profile.

Storage/Reheating

Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Bring the cupcakes to room temperature before serving. Avoid reheating to preserve the texture and freshness.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, but ensure they are thawed and drained to avoid excess moisture in the filling.

2. What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar).

3. Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

4. How do I prevent the cupcakes from sinking in the middle?

Ensure you don’t overmix the batter and avoid opening the oven door during baking.

5. Can I make these cupcakes vegan?

Yes, use plant-based milk with vinegar for buttermilk, a flaxseed egg substitute, and vegetable oil.

6. What type of cocoa powder is best for this recipe?

Unsweetened natural cocoa powder works best, but you can also use Dutch-processed for a milder flavor.

7. Can I freeze these cupcakes?

Yes, freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw before decorating.

8. Can I use milk chocolate instead of dark chocolate?

Absolutely, though it will result in a sweeter flavor profile.

9. Do I need to sift the dry ingredients?

Sifting is optional but recommended for a lighter and more uniform batter.

10. Can I make this recipe into a cake instead of cupcakes?

Yes, pour the batter into a greased cake pan and adjust the baking time to 30–35 minutes.

Conclusion

Dark chocolate and strawberry cupcakes are a match made in dessert heaven. Their rich flavor, customizable options, and elegant presentation make them perfect for any occasion. Whether you’re baking for a celebration or simply indulging in a sweet treat, these cupcakes are sure to become a favorite.