Chocolate Strawberry Cupcakes
Delightful cupcakes that combine rich chocolate flavor with fresh strawberries, creating a visually stunning and tasty dessert.
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour Adds structure and lightness.
- 1 cups granulated sugar Sweetens the batter to perfection.
- 0.25 cups unsweetened cocoa powder Gives a rich, chocolatey flavor.
- 1 teaspoon baking soda Helps the cupcakes rise beautifully.
- 0.5 teaspoon salt Balances the sweetness.
- 1 cups water Keeps the cupcakes moist.
- 0.33 cups vegetable oil Adds richness and keeps them tender.
- 1 tablespoon white vinegar Reacts with the baking soda for extra fluffiness.
- 1 teaspoon vanilla extract Enhances the sweet flavors.
- 0.5 cups chopped strawberries Adds natural sweetness and freshness.
For the Frosting
- 0.5 cups unsalted butter, softened Forms the base for your frosting.
- 2 cups powdered sugar For that sweet, creamy frosting.
- 0.25 cups unsweetened cocoa powder To make the frosting chocolatey.
- 1 teaspoon vanilla extract For added flavor in the frosting.
- 2-3 tablespoons milk To achieve the desired frosting consistency.
- Fresh strawberries for garnish Brightens up your cupcakes visually.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until everything is well combined.
- Gently fold in the chopped strawberries with a spatula.
- Fill each cupcake liner about 2/3 full with batter.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack, around 30 minutes.
Frosting
- In a bowl, beat the softened butter until creamy and fluffy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Stir in vanilla extract and milk until you reach the desired consistency.
- Frost the cooled cupcakes using a piping bag or offset spatula.
- Top each cupcake with a fresh strawberry.
Notes
For additional chocolate flavor in frosting, consider adding melted chocolate. Store leftover cupcakes in an airtight container for 3 days or freeze them sans frosting.