Strawberry Chocolate Cupcakes
Servings: 12 cupcakes
Calories: 285kcal
Moist strawberry chocolate cupcakes with sweet strawberry sauce filling and a light strawberry whipped cream frosting, indulgent in flavor yet light in texture!
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Ingredients
For the strawberry filling:
- 4 oz (115 g) strawberries fresh or frozen Note 1
- 1 tablespoon (15 g) granulated sugar
- 2 tablespoons (30 ml) water if using frozen strawberries, use 1 tablespoon of water
- ½ tablespoon cornstarch
- ½ tablespoon lemon juice
For the chocolate cupcakes:
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (60 g) unsweetened natural cocoa powder Note 2
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 2 large eggs at room temperature
- ½ cup (120 ml) milk Note 3
- ½ cup (120 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- ¼ cup (60 ml) hot coffee
For the strawberry whipped cream frosting:
- 1 cup (15 g) freeze-dried strawberries
- 1 cup (240 ml) heavy whipping cream cold
- 2 tablespoons (30 g) granulated sugar
Equipment
- 1 medium saucepan
- 1 Muffin pan
- 1 hand mixer or stand mixer
Instructions
To make strawberry sauce filling:
- In a medium saucepan, combine strawberries, sugar, and water.
- Bring it to a rolling boil over medium-high heat, stirring frequently.
- Meanwhile, in a small bowl, mix cornstarch and lemon juice until smooth.
- Slowly pour the cornstarch mixture into the strawberries while mixing continuously. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Smash the berries with a fork or potato masher for a smooth consistency. Transfer into a bowl, cover and chill in the fridge for at least an hour.
To make chocolate cupcakes:
- Preheat the oven to 350°F (175° C). Line a muffin pan with 12 cupcake liners.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk the egg, oil, and vanilla extract until well combined.
- Add the dry ingredients and fold the batter until just combined.
- Scrape the sides of the bowl, add hot coffee, and mix again until just combined.
- Divide the batter into the prepared cupcake cups halfway full.
- Bake for 18-20 minutes or until the inserted toothpick comes out clean. Cool completely.
To make the strawberry whipped cream frosting:
- Place the freeze-dried strawberries in between 2 parchment paper sheets and roll with a rolling pin until a fine powder. Then sift it to remove any big chunks.
- In a large mixing bowl with a whisk attachment, whisk the heavy whipping cream on medium-low speed (speed 4 on a stand mixer) until it slightly thickens. (The consistency should be like melted ice cream.)
- Add the prepared strawberry powder and sugar. Mix on medium-low speed (speed 4) for 3 minutes or until the frosting is nice and thick. Keep a close eye on it, you don't want to over-beat it, or it'll turn into sweet butter.
To assemble the cupcakes:
- Make sure the cupcakes are completely cooled before filling them.
- Using a small paring knife, or a cupcake corer, make a hole in the center of each cupcake. Be careful not to cut to the bottom of the cupcake. (Reserve the cupcake pieces.)
- Pipe or spoon the strawberry sauce into the center. Fill it until the sauce just reaches the top of the cupcake. Replace the reserved cupcake pieces to close the filling.
- Finally, frost the cupcakes with the strawberry whipped cream frosting and garnish with chocolate-covered strawberries, if desired.
Notes
Note 1: Both fresh and frozen strawberries work wonderfully. No need to thaw frozen berries. If desired, you can half the berries. I usually leave them whole.
Note 2: Be sure to use natural cocoa powder. Dutch-processed cocoa powder will affect the rise and flavor of the cupcakes.
Note 3: You may use any kind of milk, whole, 2% or even skim
Storing Tips:
- Store the frosted cupcakes in the refrigerator, as whipped cream frosting will spoil if not refrigerated.
- Store in an airtight container in the fridge for up to two to three days.
- You can freeze leftover strawberry chocolate cupcakes! Place the frosted cupcakes on a plate or quarter sheet pan, and freeze for at least 2 hours. Transfer the frozen cupcakes to a container or bag, and freeze for up to three months.
- Store the frosted cupcakes in the refrigerator, as whipped cream frosting will spoil if not refrigerated.
- Store in an airtight container in the fridge for up to two to three days.
- You can freeze leftover strawberry chocolate cupcakes! Place the frosted cupcakes on a plate or quarter sheet pan, and freeze for at least 2 hours. Transfer the frozen cupcakes to a container or bag, and freeze for up to three months.
Nutrition
Servings: 1 serving
Calories: 285kcal
Carbohydrates: 30g
Protein: 4g
Fat: 18g
Sugar: 18g
Sodium: 199mg