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Dark Chocolate and Strawberry Cupcakes

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These dark chocolate and strawberry cupcakes are a delightful treat that combines the rich, deep flavors of dark chocolate with the sweet and fruity taste of fresh strawberries. Perfect for any occasion, these cupcakes are moist, decadent, and topped with a creamy strawberry frosting.

Ingredients

Units Scale

Cupcakes:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) cocoa powder (unsweetened)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (85g) dark chocolate chips

Strawberry Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 1/4 cup (60ml) strawberry puree (made from fresh or frozen strawberries)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Garnish:

  • Fresh strawberries (optional)
  • Dark chocolate shavings (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in Chocolate Chips: Gently fold in the dark chocolate chips.
  7. Bake the Cupcakes: Divide the batter evenly among the cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
  8. Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing on low speed. Add the strawberry puree, vanilla extract, and a pinch of salt. Beat on high speed until fluffy.
  9. Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the strawberry frosting on top.
  10. Add Garnish: Top each cupcake with a fresh strawberry or dark chocolate shavings, if desired.

Notes

  • If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Ensure the cupcakes are completely cool before frosting to avoid melting the buttercream.
  • Store in an airtight container in the refrigerator for up to 3 days.

Find it online: https://newsvks.com/dark-chocolate-and-strawberry-cupcakes/