Dark chocolate and strawberry cupcakes combine the rich, intense flavor of dark chocolate with the sweetness of strawberries for a truly indulgent treat. Topped with a creamy strawberry frosting and garnished with fresh strawberries or chocolate drizzle, these cupcakes are perfect for any occasion, from Valentine’s Day to weekend baking adventures.
Why You’ll Love This Recipe
- Rich and Decadent: The deep chocolate flavor pairs beautifully with the fresh strawberry sweetness.
- Stunning Presentation: Vibrant frosting and fresh fruit make these cupcakes visually impressive.
- Perfect for Celebrations: Ideal for birthdays, romantic dinners, or festive events.
- Customizable: Adjust the flavor intensity or toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Dark chocolate, melted and slightly cooled
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Boiling water
For the Strawberry Frosting:
- Unsalted butter, softened
- Powdered sugar
- Strawberry puree (fresh or frozen strawberries, blended and reduced)
- Vanilla extract
- Optional: Pink food coloring for a more vibrant color
For Garnish:
- Fresh strawberries
- Dark chocolate drizzle or shavings
Directions
Step 1: Make the Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat sugar, eggs, milk, vegetable oil, and vanilla extract until well combined. Stir in the melted dark chocolate.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in boiling water (the batter will be thin).
- Bake: Fill cupcake liners about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 2: Prepare the Strawberry Frosting
- Beat Butter: In a mixing bowl, beat the softened butter until creamy.
- Add Sugar and Puree: Gradually add powdered sugar and strawberry puree, beating until smooth and fluffy.
- Adjust Consistency: Add more powdered sugar for a thicker consistency or more puree for a softer texture. Add pink food coloring, if desired.
Step 3: Assemble the Cupcakes
- Frost: Use a piping bag or spatula to frost the cooled cupcakes with the strawberry frosting.
- Garnish: Top each cupcake with a fresh strawberry, dark chocolate drizzle, or shavings for an elegant finish.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate-Stuffed: Add a piece of dark chocolate in the center of each cupcake before baking for a molten surprise.
- Strawberry Jam Core: Hollow out the center of each cupcake and fill with strawberry jam before frosting.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Extra Dark Chocolate: Use black cocoa powder for an even richer chocolate flavor.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
- Reheating: Enjoy at room temperature; no reheating necessary.
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, but the flavor will be sweeter and less intense.
2. What’s the best way to make strawberry puree?
Blend fresh or thawed frozen strawberries, then simmer them to reduce excess liquid for a concentrated flavor.
3. Can I use store-bought frosting?
Yes, but homemade strawberry frosting provides the best flavor and texture.
4. How do I make the cupcakes extra moist?
Add a tablespoon of sour cream or yogurt to the batter for added moisture.
5. Can I make mini cupcakes?
Yes, reduce the baking time to 10-12 minutes for mini cupcakes.
6. How do I prevent the frosting from being too runny?
Ensure the strawberry puree is thickened and the butter is at room temperature before mixing.
7. Can I use freeze-dried strawberries?
Yes, grind freeze-dried strawberries into a powder and mix them into the frosting for a concentrated flavor.
8. Are these cupcakes kid-friendly?
Absolutely! They’re a hit with kids and adults alike.
9. What pairs well with these cupcakes?
Serve with a glass of milk, hot coffee, or champagne for a luxurious treat.
10. Can I pipe intricate designs with the frosting?
Yes, the frosting’s consistency is ideal for piping swirls, rosettes, or other decorative designs.
Conclusion
Dark chocolate and strawberry cupcakes are a luxurious dessert that perfectly balances rich chocolate and sweet, fruity flavors. With their moist chocolate base, creamy strawberry frosting, and beautiful garnish, these cupcakes are sure to impress at any event. Bake a batch for your next celebration and enjoy a treat that’s as delightful to look at as it is to eat!
PrintDark Chocolate and Strawberry Cupcakes
These Dark Chocolate and Strawberry Cupcakes are a decadent combination of rich, moist chocolate cupcakes topped with a luscious strawberry buttercream. Perfect for Valentine’s Day, birthdays, or any occasion that calls for a special treat, they’re both beautiful and delicious!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Dark Chocolate Cupcakes:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 ml) buttermilk (or milk + 1/2 tsp vinegar)
- 1/2 cup (120 ml) hot coffee (or hot water for a milder flavor)
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Buttercream:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1/4 cup (60 ml) fresh strawberry puree (or jam)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Optional: Pink gel food coloring for a more vibrant color
For Garnish (Optional):
- Fresh strawberries
- Dark chocolate shavings or curls
Instructions
Make the Dark Chocolate Cupcakes:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt.
- Combine Wet Ingredients:
- In a medium bowl, whisk together the buttermilk, hot coffee, vegetable oil, egg, and vanilla extract.
- Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. The batter will be thin.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Strawberry Buttercream:
- Cream the Butter:
- In a large bowl, beat the butter with an electric mixer on medium speed until creamy and fluffy, about 2–3 minutes.
- Add the Sugar and Flavorings:
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the strawberry puree, vanilla extract, and salt, and beat until smooth.
- If using food coloring, add a drop at a time until the desired shade of pink is achieved.
Assemble the Cupcakes:
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the strawberry buttercream on top of each cupcake.
- Garnish:
- Decorate with fresh strawberries, dark chocolate shavings, or a drizzle of melted chocolate for an elegant finish.
Notes
- Make Ahead: The cupcakes can be baked a day in advance and stored at room temperature in an airtight container. The buttercream can be made ahead and refrigerated; bring it to room temperature before using.
- Strawberry Puree: Blend fresh or frozen strawberries until smooth. For a thicker consistency, simmer the puree for 5–10 minutes to reduce it before using.
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.