Table of Contents
A soft, rich chocolate cupcake with a bright strawberry buttercream on top. These cupcakes are easy to make and taste like a small chocolate-strawberry celebration.
introduction
These Double Chocolate Strawberry Cupcakes pair deep cocoa cake with fresh strawberry frosting. The chocolate batter gets a boost from hot coffee for a richer taste, and the frosting uses a cooked strawberry reduction for real fruit flavor. For a similar deep chocolate idea, try the double chocolate muffins recipe for more chocolate inspiration.
why make this recipe
- The cake is moist and chocolatey.
- The frosting tastes fresh and bright with real strawberries.
- It uses simple pantry items and fresh fruit.
- You can make the batter and the frosting ahead.
how to make Double Chocolate Strawberry Cupcakes
Follow the steps below for soft cupcakes and a fruity pink frosting. For ideas on chocolate-strawberry presentation and extras, see the Dubai chocolate strawberry page for more style tips.
Ingredients :
1 ½ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup Dutch-processed cocoa powder, 1 ½ tsp baking soda, ¾ tsp baking powder, ¾ tsp salt, 1 large egg, room temperature, ¾ cup buttermilk, room temperature, ⅓ cup vegetable oil, 2 tsp vanilla extract, ¾ cup hot coffee or hot water, 1 ½ cups fresh or frozen strawberries, 1 cup unsalted butter, softened (for frosting), 3–4 cups powdered sugar, sifted, 1 tsp vanilla extract (for frosting), 1 pinch salt
Directions :
Cook strawberries over medium heat for 10–12 minutes, mashing as they soften. Strain through a fine-mesh sieve to remove seeds. Return juice to pan and simmer until reduced to about 3 tablespoons. Cool completely.
Preheat oven to 350°F (175°C) and line a cupcake pan. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add egg, buttermilk, oil, and vanilla to dry ingredients. Mix until combined, then slowly stir in hot coffee until batter is smooth and thin.
Fill liners just over halfway full. Bake for 18–22 minutes until tops spring back. Cool completely before frosting.
Beat butter until pale and fluffy. Gradually add powdered sugar, cooled strawberry reduction, vanilla, and salt. Whip until light and vibrant pink.
Pipe frosting onto cooled cupcakes. Garnish with fresh strawberry slices or a drizzle of chocolate ganache if desired.
how to serve Double Chocolate Strawberry Cupcakes
Serve at room temperature. Pipe or spread the strawberry buttercream on top just before serving. Add a small fresh strawberry slice or a light drizzle of ganache for a pretty look. These work well on a dessert table or for a small party.
how to store Double Chocolate Strawberry Cupcakes
Store in an airtight container in the fridge for up to 3 days. Let the cupcakes sit at room temperature for 20 minutes before serving so the frosting softens. You can freeze unfrosted cupcakes for up to 2 months; thaw and then frost.
tips to make Double Chocolate Strawberry Cupcakes
- Use hot coffee to bring out deeper chocolate flavor and make the batter thin and smooth. For more tips on moist chocolate batter, see the double chocolate muffins recipe.
- Cool cupcakes completely before frosting to avoid melting the buttercream.
- Taste the strawberry reduction before adding all to the frosting; add more sugar if the strawberries are very tart.
- Use room temperature egg and buttermilk for even mixing.
variation (if any)
- Add mini chocolate chips to the batter for extra texture.
- Make a chocolate ganache drizzle instead of fresh strawberry slices for a richer finish.
- Use freeze-dried strawberry powder in the frosting if fresh strawberries are not available.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first. Cook them the same way to make the reduction.
Q: Can I skip the coffee?
A: Yes. Use hot water instead, but coffee brings out more chocolate flavor.
Q: How do I make the frosting less sweet?
A: Use less powdered sugar and a bit more butter, or add a small pinch of salt to balance sweetness.
Q: Can I make these ahead for a party?
A: Bake cupcakes a day ahead and keep them unfrosted in an airtight container. Make the frosting the day of and frost before serving.
Double Chocolate Strawberry Cupcakes
Ingredients
Method
- Cook strawberries over medium heat for 10–12 minutes, mashing as they soften.
- Strain through a fine-mesh sieve to remove seeds. Return juice to pan and simmer until reduced to about 3 tablespoons.
- Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add egg, buttermilk, oil, and vanilla to dry ingredients. Mix until combined, then slowly stir in hot coffee until batter is smooth and thin.
- Fill liners just over halfway full. Bake for 18–22 minutes until tops spring back.
- Cool completely before frosting.
- Beat butter until pale and fluffy.
- Gradually add powdered sugar, cooled strawberry reduction, vanilla, and salt. Whip until light and vibrant pink.
- Pipe frosting onto cooled cupcakes.
- Garnish with fresh strawberry slices or a drizzle of chocolate ganache if desired.
