“These chocolate cupcakes are light and fluffy and rich in chocolate flavor. And then swirled on top is a strawberry buttercream frosting, made with a secret ingredient so it’s smooth, not runny or overly sweet like some berry buttercreams can be..”
5. Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Keep remaining batter in the refrigerator as the first batch is baking. Bake 12-14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely. Finish baking remaining batter. Frost cooled cupcakes as desired.