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Chocolate Strawberry Cupcakes

Indulge in these delicious chocolate cupcakes filled with fresh strawberry filling and topped with creamy chocolate buttercream. A perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Gives structure to the cupcakes while keeping them light.
  • 1.5 cups granulated sugar Sweetens the cake and enhances its rich flavor.
  • 0.75 cups unsweetened cocoa powder Provides that indulgent chocolate taste.
  • 1.5 tsp baking soda Works with baking powder to create a light, airy texture.
  • 0.75 tsp baking powder Ensures the cupcakes rise perfectly.
  • 0.5 tsp salt Balances the sweetness for a more complex flavor.
  • 2 large eggs, at room temperature Adds richness and moisture to the batter.
  • 1 cup buttermilk, at room temperature Contributes to tenderness and adds a slight tang.
  • 0.5 cups vegetable oil Keeps the cupcakes moist and flavorful.
  • 1 tsp pure vanilla extract Enhances all the other flavors beautifully.
  • 1 cup boiling water Creates a silky smooth batter before baking.
Strawberry Filling
  • 2 cups fresh strawberries, hulled and finely diced Fresh fruit for a sweet surprise.
  • 0.25 cups granulated sugar (for filling) Sweetens the strawberry filling.
  • 1 tbsp fresh lemon juice Brightens the strawberry flavor.
  • 1 tbsp cornstarch Aids in thickening the strawberry filling.
  • 1 tbsp cold water Combines with cornstarch to create a thickening slurry.
Chocolate Buttercream Frosting
  • 1 cup unsalted butter, softened to room temperature The base for the luscious frosting.
  • 4 cups powdered sugar, sifted Sweetens the buttercream frosting.
  • 0.75 cups unsweetened cocoa powder, sifted Adds flavor and color to the frosting.
  • 0.25 cups heavy cream Creates a smooth, luxurious texture for the frosting.
  • 1 tsp pure vanilla extract (for frosting) Complement flavors in the frosting.
  • pinch salt Enhances the sweetness in the frosting.
  • 2 oz unsweetened or bittersweet chocolate, melted and slightly cooled (optional) For an extra chocolatey kick.
Garnish
  • Fresh strawberries, halved or fanned fresh strawberries, halved or fanned (for garnish) For a beautiful and delicious topping.
  • Chocolate shavings or mini chocolate chips (optional) Chocolate shavings or mini chocolate chips (optional, for garnish) Adds an extra touch of elegance if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two standard 12-cup muffin tins with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until blended and smooth.
  4. Gradually combine the wet and dry mixtures, slowly adding the boiling water until the batter is perfectly smooth.
  5. Divide the batter among the muffin cups, filling them about two-thirds full.
Baking
  1. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
  2. Remove and let cool on a wire rack.
Strawberry Filling
  1. To make the strawberry filling, simmer the diced strawberries, sugar, and lemon juice in a saucepan until soft.
  2. Add a slurry of cornstarch and cold water, stirring until thickened.
  3. Let it cool completely.
Chocolate Buttercream Frosting
  1. For the frosting, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, followed by cocoa powder, cream, and vanilla. If using melted chocolate, mix it in.
  3. Beat until the frosting is light and fluffy.
Assembly
  1. Core the cooled cupcakes, creating room for the strawberry mixture.
  2. Fill each cupcake with the strawberry filling, then pipe or spread the chocolate buttercream on top.
  3. Garnish with fresh strawberries and optional chocolate shavings or mini chocolate chips.
  4. Serve immediately or store in an airtight container for up to 4 days.

Notes

For best results, ensure your eggs and buttermilk are at room temperature. You can replace the buttermilk with plain yogurt or milk mixed with vinegar. For added texture, fold in mini chocolate chips into the batter.