Chocolate Strawberry Cupcakes
Make that sweet tooth smile with these deliciously addicting Chocolate Covered Strawberry Cupcakes. A rich chocolate cupcake with strawberry filling is frosted with light strawberry buttercream.
Servings: 24 servings
Calories: 400kcal
Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
For the filling:
- 3/4 cup strawberry jam
For the strawberry buttercream
- 1 ½ cups freeze dried strawberries
- 1 cup salted butter room temperature
- 4 cups powdered sugar
- 1 teaspoons vanilla extract
- ¼ cup heavy cream plus more if needed for desired consistency
Instructions
Make the cupcakes:
- Prepare muffin tins with 24 paper liners. Preheat the oven to 350ºF.
- In a medium bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt. 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed strong hot coffee
- Fill the cupcake cups about ½ to ⅔ full and bake for about 18-21 minutes or until the center of the cupcake springs back when you touch it. Allow the cupcakes to cool on a cooling rack. While the cake is cooling, make the frosting.
Make the frosting:
- Place the freeze dried strawberries into a food processor and pulse until it makes a fine powder. 1 ½ cups freeze dried strawberries
- In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2 minutes until it is almost white in color. Make sure the butter is at room temperature, but not melted. Add in the powdered sugar, strawberry powder, vanilla and cream. 1 cup salted butter, 4 cups powdered sugar, 1 teaspoons vanilla extract, ¼ cup heavy cream
- Beat on low speed for 3-5 minutes, adding in another tablespoon of cream if the buttercream needs to be thinner for piping.
Assemble the cupcakes:
- Use a knife to cut a circle into the top center of the cupcake to create a pocket. Don’t go all the way to the bottom. Keep the hole about ¾” deep. Spoon a teaspoon of strawberry jam into the center to fill the cupcake, then place the cut piece of cake back on top to seal the cupcake. 3/4 cup strawberry jam
- Pipe the frosting onto the cupcakes in swirls. Garnish with strawberries and chocolate shavings or curls.
Notes
- Switch up the fruit with any other freeze-dried fruits you can find. Raspberry is also delicious!!
- Don't have coffee? Use hot water and 1 tablespoon espresso powder.
- If you don’t have buttermilk, make a substitution. Add a teaspoon of vinegar to a measuring cup and fill it the rest of the way with milk. This works best with a high fat milk such as whole milk or half and half.
- Storage: Store in an airtight container on the counter for up to 24 hours or refrigerate for up to 5 days. To freeze, store in an airtight container for up to 2 months. Thaw at room temperature before eating
- Refer to the article above for more tips and tricks.
Nutrition
Serving: 96g | Calories: 400kcal | Carbohydrates: 67g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 271mg | Potassium: 300mg | Fiber: 3g | Sugar: 52g | Vitamin A: 309IU | Vitamin C: 182mg | Calcium: 36mg | Iron: 4mg