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
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.
Notes
For a dairy-free version, use non-dairy milk and butter in both the cupcakes and frosting.
Freeze-dried strawberries are best for the frosting as they provide concentrated flavor without extra moisture.
To intensify the chocolate flavor, add a little more cocoa powder or melted chocolate to the cupcake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 cupcakes
- Calories: 220 kcal