Description
Indulge in the irresistible combination of rich chocolate cupcakes with a sweet strawberry filling, topped with creamy strawberry frosting. These Chocolate Strawberry Cupcakes are the perfect dessert for any occasion, featuring a delicious burst of strawberry jam and a smooth, fruity frosting that will satisfy your sweet cravings.
Ingredients
Scale
- Chocolate Cupcakes:
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips
- 1 teaspoon instant espresso powder
- ½ cup boiling water
- ½ cup sour cream or plain yogurt (not non-fat)
- ½ cup vegetable or canola oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup strawberry jam, for filling
- Strawberry Frosting:
- ¾ cup freeze dried strawberries
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy, plus more if needed
- ½ teaspoon pure vanilla extract
- 1 heaping tablespoon strawberry jam
- 2 tablespoons milk OR 5-8 fresh strawberries*, plus more if needed
- Garnishes:
- Sliced strawberries
- Mini chocolate chips
- Chocolate sprinkles
- Chocolate ganache
- Chocolate dipped strawberries (optional, see note)
Instructions
- Make the Chocolate Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and instant espresso powder.
- Stir in the chocolate chips.
- In a separate bowl, whisk together the boiling water, sour cream (or yogurt), oil, eggs, granulated sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about ¾ full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Make the Strawberry Frosting:
- In a food processor or blender, pulse the freeze-dried strawberries until finely powdered.
- In a large bowl, beat the softened butter with the powdered strawberries, powdered sugar, vanilla extract, and strawberry jam.
- Add milk (or fresh strawberries, mashed) one tablespoon at a time until the frosting reaches your desired consistency.
- Continue beating for 3-5 minutes until the frosting is light and fluffy.
- Assemble the Cupcakes:
- Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill the hole with strawberry jam.
- Frost each cupcake generously with the strawberry frosting.
- Garnish with sliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate dipped strawberries, if desired.
Notes
- For the chocolate dipped strawberries, dip fresh strawberries in melted chocolate and let them set before using as a garnish.
- You can adjust the amount of powdered sugar in the frosting depending on how thick you like it.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Cupcakes, Chocolate, Strawberry, Dessert, Frosting, Jam, Baking