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strawberry filled chocolate cupcake recipe

Strawberry Chocolate Cupcakes

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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 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 0.5 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.33 cup vegetable oil neutral
  • 1 teaspoon vanilla extract
  • 0.5 cup hot coffee freshly brewed or instant
  • 0.75 cup fresh strawberries finely diced
  • 1 cup fresh strawberries for compote, optional; hulled and chopped
  • 2 tablespoon granulated sugar for compote, optional
  • 1 teaspoon lemon juice for compote, optional
  • 0.5 cup unsalted butter softened
  • 4 ounce cream cheese softened
  • 2 cup powdered sugar sifted
  • 0.33 cup strawberry puree or thick compote cooled
  • 0.5 teaspoon vanilla extract for frosting
  • 6 fresh strawberries for garnish; halved lengthwise

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In another medium bowl whisk together granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Pour the dry ingredients into the wet ingredients and whisk just until no dry streaks remain.
  • Stir in the hot coffee until the batter is smooth and thin, then gently fold in the finely diced strawberries with a spatula.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to cool completely for about 25 minutes.
  • If making strawberry compote, add chopped strawberries, 2 tbsp sugar, and lemon juice to a small saucepan and cook over medium heat, stirring, until thick and jammy, then cool completely.
  • For the frosting, beat softened butter and cream cheese together with a mixer on medium speed until light and creamy, about 2 minutes.
  • Gradually add powdered sugar on low speed, then increase speed to medium and beat until fluffy.
  • Beat in strawberry puree or cooled compote and vanilla extract until the frosting is smooth and spreadable; chill briefly if too soft.
  • Once cupcakes are fully cool, pipe or spread the strawberry frosting generously on top of each cupcake.
  • Garnish each cupcake with a strawberry half and chill 10–15 minutes if you want the frosting to firm slightly before serving.

Notes

For best results, use room-temperature ingredients so the batter mixes evenly and the cupcakes rise well, and avoid overmixing once you add the dry ingredients to keep the crumb tender. Finely dicing the strawberries helps them distribute without sinking, and lightly tossing them in a teaspoon of flour before folding in can also prevent sinking in very thin batters. Make sure the cupcakes are completely cool before frosting or the buttercream will melt and slide. If your frosting seems too loose, add a little more powdered sugar or chill it briefly; if it’s too stiff, mix in a teaspoon of milk at a time. These cupcakes keep well covered in the refrigerator for up to 3 days, but for the best flavor and texture let them sit at room temperature for 15–20 minutes before serving.
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