Description
Sweet indulgence meets classic charm in these chocolate strawberry cupcakes, where rich cocoa embraces fresh berry essence. Delicate crumb and luscious frosting promise a delightful escape that will transport dessert enthusiasts straight to culinary bliss you won’t soon forget.
Ingredients
Scale
Cupcake Base:
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup sour cream or plain yogurt (not non-fat)
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup semisweet chocolate chips
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 1/2 cup boiling water
Filling:
- 1/2 cup strawberry jam
Strawberry Frosting:
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- 3/4 cup freeze dried strawberries
- 1/2 teaspoon vanilla extract
- 1 heaping tablespoon strawberry jam
- 2 tablespoons milk or 5–8 fresh strawberries
Optional Garnishes:
- Sliced strawberries
- Mini chocolate chips
- Chocolate sprinkles
- Chocolate ganache
- Chocolate dipped strawberries
Instructions
- Preheat the oven to 325°F and prepare a 12-cup muffin tin with cupcake liners.
- Create a rich chocolate base by whisking cocoa powder, chocolate chips, and espresso powder with boiling water until completely smooth and glossy.
- Incorporate sour cream, vegetable oil, eggs, granulated sugar, and vanilla extract into the chocolate mixture, blending until well integrated.
- In a separate bowl, sift together flour, baking soda, and salt, then gently fold into the wet ingredients until just combined.
- Distribute batter evenly into prepared muffin cups, filling each approximately 2/3 full.
- Bake for 18-22 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center of a cupcake.
- Allow cupcakes to cool completely on a wire rack at room temperature.
- Transform freeze-dried strawberries into a fine powder by processing and sifting.
- Cream butter until light and fluffy, then gradually mix in powdered sugar, strawberry powder, vanilla extract, strawberry jam, and milk.
- Carefully hollow out the center of each cooled cupcake using a small knife or cupcake corer.
- Fill the centers with strawberry jam, replacing the small cake tops gently.
- Pipe the prepared strawberry frosting decoratively onto each cupcake.
- Optionally garnish with fresh strawberry pieces, chocolate shavings, or additional strawberry powder.
Notes
- Prevent dry cupcakes by ensuring precise ingredient measurements and not overmixing the batter.
- Enhance strawberry flavor by using high-quality freeze-dried strawberry powder and fresh strawberry jam.
- Try dairy-free alternatives like coconut oil and almond milk for a more inclusive recipe.
- Store cupcakes in an airtight container at room temperature for optimal moisture and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg