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5 from 2 votes

Chocolate Strawberry Cupcakes

Every baker needs a great chocolate cupcake recipe in their arsenal for birthdays and other special events. And this chocolate cupcake is moist, tender, and easy to mix up.
Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Dessert
Cuisine: American
Servings: 15 cupcakes
Calories: 432kcal

Ingredients

For the cupcakes:

  • ¾ cup (90 g) all purpose flour
  • ½ cup (42 g) unsweetened cocoa powder
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 2 large eggs room temperature
  • ¾ cup (149 g) granulated white sugar
  • 1 ½ teaspoon vanilla extract
  • ½ cup (120 mL) vegetable oil
  • ½ cup (114 g) sour cream

For the strawberry buttercream:

  • 1 1/4 cups (2 1/2 sticks) unsalted butter softened
  • 2 ½ cups (284 g) confectioners sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon table salt
  • 1.2 ounces freeze dried strawberries

For chocolate covered strawberries (garnish, optional)

  • 15 strawberries
  • 4 ounces chocolate

Instructions

To Make the cupcakes

  • Preheat and prepare pan. Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
  • Combine dry ingredients. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt and set aside.
  • Combine wet ingredients. In a second mixing bowl, whisk together eggs, sugar, vanilla extract, oil, and sour cream.
  • Add the dry ingredients. Add the dry ingredients to the wet ingredient mixture, mixing just until combined.
  • 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. 

To make the buttercream

  • Mix butter and sugar. In an mixing bowl with an electric mixer, combine the butter and confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined.
  • Add the freeze dried strawberries to a food processor or blender to pulse into a fine powder. Add the strawberry powder to the frosting.
  • Add heavy cream, vanilla, and salt. Add in your heavy cream, vanilla extract and salt. 
  • Mix on medium to high speed for 7-8 minutes until light and creamy. 
  •  If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.

To make chocolate covered strawberries

  • Melt chocolate in the microwave and dip each strawberry into the melted chocolate and place on parchment paper to cool. Top each cupcake with a chocolate covered strawberry.

Notes

  • Make Ahead/Storage: These can be made one day in advance before frosting. Store leftover cupcakes, covered at room temperature or in the refrigerator for 3 days. You can also freeze frosted or unfrosted cupcakes up to 2-3 months. Thaw overnight in the refrigerator before enjoying.

Nutrition

Calories: 432kcal | Carbohydrates: 44g | Protein: 3g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 154mg | Potassium: 182mg | Fiber: 2g | Sugar: 36g | Vitamin A: 583IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 2mg