Name: Chocolate Strawberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the cupcakes:; 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon apple cider vinegar; 1/2 cup milk (or dairy-free alternative); 1/2 cup hot water; For the strawberry frosting:; 1/2 cup unsalted butter (or dairy-free butter), softened; 2 cups powdered sugar; 1/4 cup freeze-dried strawberries, finely ground; 2 tablespoons milk (or dairy-free alternative); 1/2 teaspoon vanilla extract

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Moist chocolate cupcakes topped with a luscious strawberry frosting, these Chocolate Strawberry Cupcakes are a delightful treat perfect for any occasion. The rich, decadent chocolate flavor pairs wonderfully with the sweet, fruity strawberry frosting, creating an irresistible combination that will satisfy any sweet tooth.

Ingredients

For the cupcakes:

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

1/2 cup milk (or dairy-free alternative)

1/2 cup hot water

For the strawberry frosting:

1/2 cup unsalted butter (or dairy-free butter), softened

2 cups powdered sugar

1/4 cup freeze-dried strawberries, finely ground

2 tablespoons milk (or dairy-free alternative)

1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.

Add vegetable oil, vanilla extract, apple cider vinegar, and milk. Stir until well combined.

Gradually add the hot water while stirring until the batter is smooth.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the butter until creamy.

Gradually add powdered sugar and freeze-dried strawberry powder, mixing well.

Add milk and vanilla extract, and beat until the frosting is fluffy.

Pipe or spread the frosting onto the cooled cupcakes.

Optionally, garnish with fresh strawberry slices for extra flair.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Storage/Reheating

I recommend storing the cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them longer, you can refrigerate them for up to a week. To enjoy them again, let them come to room temperature or warm them slightly in the microwave for 10-15 seconds. If you want to freeze them, wrap each cupcake individually in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use a different frosting flavor?

Yes! You can experiment with other frostings such as vanilla, chocolate, or even cream cheese frosting. Just keep in mind that the strawberry frosting adds a special fruity touch to the chocolate cupcakes.

Can I make these cupcakes dairy-free?

Absolutely! Simply substitute the milk with a dairy-free alternative like almond milk or oat milk, and use dairy-free butter in the frosting. The cupcakes will still turn out delicious.

How can I make the cupcakes more chocolatey?

To intensify the chocolate flavor, you can add a little more cocoa powder or even melt some chocolate and mix it into the batter. Just make sure not to overdo it, as it can affect the texture of the cupcakes.

Can I use fresh strawberries in the frosting?

Freeze-dried strawberries are ideal for the frosting because they provide a concentrated strawberry flavor without adding extra moisture. Fresh strawberries could make the frosting runny, so it’s best to stick with freeze-dried strawberries for the best results.

Can I make the cupcakes ahead of time?

Yes, you can! The cupcakes can be baked up to 2 days in advance. Simply store them in an airtight container until you’re ready to frost and serve them.

Conclusion

These Chocolate Strawberry Cupcakes are a delightful and simple treat that combines two classic flavors—chocolate and strawberry—into one irresistible dessert. Whether you’re making them for a special occasion or just to indulge yourself, these cupcakes are sure to impress with their perfect balance of sweetness and flavor. Enjoy.

Recipe:

Chocolate Strawberry Cupcakes

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Print Recipe

These Chocolate Strawberry Cupcakes feature moist chocolate cake topped with creamy strawberry frosting, creating a delightful combination of rich chocolate flavor and fresh strawberry sweetness. Perfect for birthdays, celebrations, or any sweet craving, these cupcakes are a crowd-pleaser. Easy to make, they offer a delicious balance of flavors that everyone will love.

Total Time: 35 minutes
Yield: 12 cupcakes

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
Add vegetable oil, vanilla extract, apple cider vinegar, and milk, stirring until well combined.
Gradually add the hot water while stirring until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter until creamy.
Gradually add powdered sugar and freeze-dried strawberry powder, mixing well.
Add milk and vanilla extract, and beat until the frosting is fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Optionally, garnish with fresh strawberry slices for extra flair.