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chocolate cupcake with strawberry frosting

Chocolate Cupcakes with Strawberry Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag
  • 1 piping tip

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • 1/2 cup strawberry puree strained
  • 4 fresh strawberries optional, for garnish; finely diced

Instructions
 

  • Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
  • In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large mixing bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until a thick batter forms.
  • Carefully pour in the boiling water and whisk until the batter is smooth and evenly combined.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer the muffin tin to a wire cooling rack and let the cupcakes cool in the pan for 10 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack for at least 20 minutes.
  • While the cupcakes cool, beat the softened butter in a large mixing bowl with a hand mixer or stand mixer until light and fluffy.
  • Gradually add the powdered sugar and salt to the butter, mixing on low speed until incorporated, then on medium speed until smooth.
  • Add the vanilla extract, heavy cream, and strawberry puree to the butter mixture and beat until the frosting is fluffy and spreadable.
  • If the frosting is too soft, refrigerate it for 10 to 15 minutes until it firms up slightly.
  • Fit the piping bag with a piping tip and fill it with the strawberry frosting.
  • Pipe the frosting in swirls onto the cooled cupcakes.
  • Garnish each cupcake with finely diced fresh strawberries if desired.

Notes

For best results, make sure all refrigerated ingredients are at room temperature before starting so the batter mixes evenly and the frosting whips up smoothly; avoid overmixing the cupcake batter after adding the dry ingredients to keep the texture tender; if your strawberry puree seems very watery, simmer it briefly to reduce and cool it before adding to the frosting so it does not become runny; cupcakes can be baked a day ahead and stored covered at room temperature, while the frosted cupcakes are best kept chilled if the room is warm and brought back toward room temperature before serving for the best flavor and texture.
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