Decadent Chocolate Strawberry Cupcakes Recipe
If you are looking to impress your friends or simply treat yourself to something irresistibly delicious, these Decadent Chocolate Strawberry Cupcakes are an absolute must-try. Imagine moist, rich chocolate cupcake bases infused with a hint of coffee to deepen the chocolate flavor, topped with a luscious freeze-dried strawberry buttercream that offers a perfect balance of sweet and tangy. The optional addition of glossy chocolate-covered strawberries on top elevates these cupcakes into a sophisticated yet comforting dessert that’s as beautiful as it is scrumptious.
Ingredients You’ll Need
The magic of Decadent Chocolate Strawberry Cupcakes truly comes down to the right ingredients. Each component plays a crucial role: the cocoa powder brings chocolate intensity, the sour cream keeps the cupcakes tender and moist, and the freeze-dried strawberries deliver a punch of natural berry flavor in the frosting. These simple staples come together to create a stunning taste and texture experience.
- 1 cup sugar: Sweetens the cupcakes perfectly without overpowering the chocolate.
- 1 cup all-purpose flour: The essential base that gives structure.
- ½ cup unsweetened cocoa powder: For a rich, chocolatey depth.
- ½ tsp baking soda: Helps the cupcakes rise beautifully.
- ½ tsp baking powder: Adds a light lift to the batter.
- ½ tsp kosher salt: Balances the sweetness and enhances flavor.
- 2 eggs: Bind everything together and add moisture.
- ½ cup sour cream: Keeps the cupcakes tender and adds a subtle tang.
- ⅓ cup black coffee (or water): Intensifies chocolate flavor; coffee is optional but highly recommended.
- 2 tbsp vegetable oil: Adds moistness without heaviness.
- 1 tsp vanilla extract: Enhances all the flavors harmoniously.
- 12 strawberries (fresh, for garnish): Optional but a gorgeous and fresh topping.
- ½ cup dark chocolate: For dipping strawberries and creating chocolate-covered accents.
- 1 cup unsalted butter (softened): The creamy base of the strawberry buttercream.
- 1 cup freeze-dried strawberries: Pulverized to infuse concentrated berry flavor into the frosting.
- 3 cups powdered sugar: Sweetens and thickens the buttercream perfectly.
- 2 tbsp cream (or milk): Adjusts frosting consistency for easy piping.
- 1 tsp vanilla extract (optional): Adds smoothness and depth to the icing.
- 1 pinch salt (optional): Balances the sweetness of the buttercream.
How to Make Decadent Chocolate Strawberry Cupcakes
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350° F and lining a 12-cup muffin tin with cupcake liners. This simple prep step ensures your cupcakes bake evenly and are easy to remove from the tin once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt until they’re well combined. This thorough mixing ensures the leavening agents are evenly distributed for a perfect rise.
Step 3: Incorporate the Wet Ingredients
Add the eggs, sour cream, and warm coffee (or water) to the dry mix. Whisk vigorously until smooth and free of lumps. The coffee here is the secret to a deeper chocolate flavor, enhancing every bite.
Step 4: Add Oil and Vanilla
Pour in the vegetable oil and vanilla extract, then whisk again to combine. Make sure to scrape the bottom of your bowl as some flour can hide there. The oil keeps the cupcakes moist, while the vanilla adds that warm, inviting aroma.
Step 5: Fill and Bake
Divide the batter evenly, filling each cupcake liner about two-thirds full. Bake for approximately 18 minutes. When done, let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Cooling is key to prevent the frosting from melting later on.
Step 6: Prepare the Strawberry Buttercream
Grind the freeze-dried strawberries finely to avoid clogging your piping tip. In a stand mixer bowl fitted with a paddle attachment, cream together the softened butter, ground strawberries, and powdered sugar—start slow and gradually ramp up the speed until fluffy. Add cream and vanilla, then beat until stiff peaks form. If the frosting feels too thick, just add a bit more cream to get the perfect piping consistency.
Step 7: Decorate the Cupcakes
Fill a piping bag with the strawberry buttercream and swirl it onto each cooled cupcake. Feel free to get creative with your piping style or just spread it smoothly with a knife—both look amazing and taste divine.
Step 8: Make and Add Chocolate Covered Strawberries (Optional)
For an indulgent finishing touch, wash and dry your fresh strawberries thoroughly. Melt the dark chocolate in short bursts, dipping each strawberry and placing them on parchment to harden. A quick refrigerate step helps chocolate set faster. Top each cupcake with a chocolate-covered strawberry for a show-stopping look that tastes incredible.
How to Serve Decadent Chocolate Strawberry Cupcakes
Garnishes
Adding a fresh or chocolate-covered strawberry to each cupcake instantly enhances presentation and adds a fresh burst of flavor. Lightly dusting the tops with some powdered sugar or a sprinkle of crushed freeze-dried strawberries can also delight the eyes and palate.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla ice cream or a refreshing mixed berry salad. A simple cup of black coffee or a rich hot chocolate pairs perfectly, complementing the robust chocolate and strawberry notes.
Creative Ways to Present
For parties or special occasions, arrange the cupcakes on a tiered tray with edible flowers and fresh mint leaves for a whimsical, garden-inspired feel. Alternatively, package them individually in clear boxes tied with ribbon for charming gifts that will wow anyone.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Decadent Chocolate Strawberry Cupcakes stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days to maintain freshness.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. For best results, thaw them completely before frosting and decorating.
Reheating
If you prefer your cupcakes slightly warm, gently reheat for 10 seconds in the microwave to soften the texture without melting the frosting. This makes every bite feel freshly made and comforts the soul.
FAQs
Can I substitute sour cream in the recipe?
Yes! Greek yogurt is a great substitute for sour cream and will give similar moisture and tang to the cupcakes without altering flavor too much.
What if I don’t have freeze-dried strawberries?
Fresh strawberries won’t work the same for the frosting, as the moisture will make it runny. If you can’t find freeze-dried strawberries, you could try strawberry powder or finely crushed freeze-dried raspberries for a similar effect.
Is it necessary to add coffee to the batter?
Coffee enhances the chocolate flavor beautifully but is optional. You can use warm water or even hot milk if you prefer a milder taste or for kids.
How long do the cupcakes stay fresh frosted?
When stored properly in an airtight container, frosted cupcakes stay fresh for up to four days in the fridge. Just bring them to room temperature before serving for the best flavor.
Can I make the frosting ahead of time?
Absolutely! You can make the strawberry buttercream frosting a day before and store it covered in the fridge. Whip it again briefly before piping to restore its fluffy texture.
Final Thoughts
These Decadent Chocolate Strawberry Cupcakes are truly a special treat that bring together the best of chocolate and strawberry flavors with a tender crumb and irresistibly creamy frosting. Whether for a celebration or a cozy afternoon indulgence, I encourage you to try making this recipe and share the joy with your loved ones. You’re going to love every bite, I promise!
Print
Decadent Chocolate Strawberry Cupcakes Recipe
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Decadent Chocolate Strawberry Cupcakes combine rich chocolate cake with a luscious strawberry buttercream frosting. Topped optionally with elegant chocolate-covered fresh strawberries, these cupcakes offer a perfect balance of chocolatey depth and fruity sweetness, ideal for celebrations or indulgent treats.
Ingredients
Cupcake Batter
- 1 cup sugar (200g)
- 1 cup all purpose flour (120g)
- ½ cup unsweetened cocoa powder (42g)
- ½ tsp baking soda (3g)
- ½ tsp baking powder (2g)
- ½ tsp kosher salt (3.5g)
- 2 eggs (100g)
- ½ cup sour cream (114g)
- ⅓ cup warm black coffee or water
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Strawberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 1 cup freeze dried strawberries, pulverized
- 3 cups powdered sugar
- 2 tbsp cream or milk
- 1 tsp vanilla extract (optional)
- 1 pinch salt (optional)
Optional Chocolate Covered Strawberries
- 12 fresh strawberries (washed and dried with tops on)
- ½ cup dark chocolate
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt until thoroughly combined.
- Add Wet Ingredients: Add eggs, sour cream, and warm coffee or water to the dry mix, whisking until a smooth batter forms with no lumps.
- Incorporate Oil and Vanilla: Add vegetable oil and vanilla extract and mix well, ensuring all dry ingredients at the bottom are fully combined for an even batter.
- Fill Cupcake Liners: Spoon batter into each cupcake liner filling about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 minutes. Then, cool the cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Strawberry Powder: Pulverize freeze dried strawberries into a fine powder using a spice grinder, blender, or by crushing them inside a sealed bag with a rolling pin—this prevents clogging when piping.
- Make Frosting Base: In the bowl of a stand mixer fitted with a paddle attachment, combine softened butter, pulverized strawberries, and powdered sugar.
- Cream Ingredients: Start mixing on low speed, gradually increasing to high once the butter has incorporated most of the sugar, to avoid powder spills.
- Mix Until Creamy: Continue mixing on high speed for 2 minutes until light and fluffy.
- Add Cream and Vanilla: Add cream (or milk) and optional vanilla extract, then mix for another minute until stiff peaks form. If the frosting is too thick, add another tablespoon of cream.
- Pipe or Spread Frosting: Fill a piping bag fitted with a large tip and decorate cupcakes, or simply spread the frosting with a knife.
- Prepare Chocolate Covered Strawberries (Optional): Wash and dry fresh strawberries thoroughly with tops intact to ensure the chocolate hardens correctly.
- Melt Chocolate: Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between until fully melted and smooth.
- Dip and Chill: Dip each strawberry into melted chocolate, remove excess chocolate, and lay on parchment paper to dry.
- Set Chocolate: For quicker hardening, place the dipped strawberries in the freezer for 5 minutes.
- Garnish Cupcakes: Top frosted cupcakes with the chocolate-covered strawberries for an elegant finish.
Notes
- If you prefer not to use coffee, water works fine but coffee enhances the chocolate flavor.
- Make sure freeze dried strawberries are pulverized finely to avoid clogging the piping bag.
- Use room temperature butter for frosting to ensure smooth creaming.
- Keep chocolate-covered strawberries dry; moisture will prevent proper chocolate hardening.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- The frosting can be adjusted in thickness with additional cream or powdered sugar, depending on piping preference.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: chocolate strawberry cupcakes, strawberry buttercream, chocolate cupcakes, chocolate covered strawberries, dessert cupcakes, easy cupcake recipe
