Description
Moist chocolate cupcakes topped with luscious strawberry buttercream — a dreamy combination of rich cocoa and fresh, fruity sweetness that’s perfect for any celebration or sweet craving.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup hot water
1 cup fresh strawberries, pureed
1 cup unsalted butter (for frosting)
3 cups powdered sugar
1/2 cup strawberry puree (for frosting)
Fresh strawberries for garnish
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Alternate adding dry ingredients and buttermilk, mixing until smooth.
6. Stir in hot water slowly until the batter is silky.
7. Fill liners 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool completely before frosting.
9. For the frosting, beat butter until creamy, add powdered sugar and strawberry puree, and whip until fluffy.
10. Pipe onto cooled cupcakes and top with a fresh strawberry.
Notes
For extra flavor, fill the cupcakes with strawberry jam before frosting.
Use freeze-dried strawberries for a more intense berry frosting.
Store in the fridge but bring to room temperature before serving.
Perfect for Valentine’s Day, birthdays, or afternoon tea!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg