Introduction
These chocolate cupcakes with strawberry buttercream frosting are a perfect combination of rich, moist chocolate and a light, fruity topping. The secret to the vibrant strawberry flavor lies in the use of freeze-dried fruit, which packs a punch without making the frosting watery. You’ll love how simple and impressive this classic dessert is to make.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
Ingredients
- 1 cup flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup water
- 1/4 cup vegetable oil
- 4 tablespoon unsalted butter, melted
- 1 egg, at room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup freeze dried strawberries
- 9 tablespoons unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3/4 teaspoon vanilla extract
- pinch of salt
- 3 tbsp heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking soda, and 1/8 teaspoon salt.
- In a separate medium bowl, whisk together the water, vegetable oil, melted 4 tablespoons butter, egg, buttermilk, and 1 teaspoon vanilla until smooth.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the frosting: Place the 1/2 cup freeze-dried strawberries in a food processor or blender. Pulse until they become a fine powder. Set aside.
- In a large bowl, use an electric mixer to beat the 9 tablespoons of softened butter on medium speed until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the strawberry powder, 3/4 teaspoon vanilla extract, and a pinch of salt.
- Increase mixer speed to medium and beat for 2 minutes. With the mixer running, slowly add the heavy whipping cream. Beat for another 1-2 minutes until the frosting is light, fluffy, and spreadable.
- Frost the completely cooled cupcakes using a piping bag or an offset spatula.
Variations
- Chocolate Shavings: Top the frosted cupcakes with a sprinkle of dark chocolate shavings for extra elegance and texture.
- Swirl Frosting: Use an open star piping tip to create beautiful, high swirls of strawberry buttercream.
- Mini Cupcakes: Bake the batter in a mini muffin tin for about 12-15 minutes to create bite-sized treats perfect for parties.
- Chocolate-Dipped Strawberry Garnish: Garnish each cupcake with a small, fresh strawberry that has been dipped in melted chocolate.
Tips for Success
- Ensure all ingredients, especially the egg and buttermilk, are at room temperature for a smooth, evenly mixed batter.
- Sifting the powdered sugar is crucial for a silky-smooth frosting without any lumps.
- If your frosting seems too thick, add an extra teaspoon of heavy cream. If it’s too thin, add a bit more powdered sugar.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, let refrigerated cupcakes sit at room temperature for 30 minutes before serving. Cupcakes are best enjoyed fresh and are not typically reheated.
FAQ
Can I use fresh strawberries in the frosting?
No, fresh strawberries add too much moisture and will make the frosting runny. Using freeze-dried strawberries as specified provides intense flavor without altering the frosting’s texture.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes 1-2 days in advance. Store them unfrosted in an airtight container at room temperature and frost them the day you plan to serve them.
What can I use instead of buttermilk?
You can make a quick substitute by adding 3/4 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk. Let it sit for 5 minutes before using.
My frosting is too sweet. Can I fix it?
The tang from the freeze-dried strawberries helps cut the sweetness. You can also add a tiny pinch of salt to the frosting to help balance the flavors.
Why did my cupcakes sink in the middle?
This is often caused by overmixing the batter, opening the oven door too early during baking, or underbaking. Be sure to mix just until combined and test for doneness with a toothpick.
Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze very well. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature and frost before serving.