introduction

These cupcakes taste like warm chocolate and bright strawberry. You will make soft cake and light pink cream. The steps stay clear. You can see a similar idea like hi-hat cupcakes for more fun photos.

why make this recipe

You make this when you want a small, pretty treat. The cake stays rich and the cream adds fresh fruit taste. You can bring them to a small party or make them at home for a sweet day. Many people also like other mixes like strawberry brownies if you like the mix of chocolate and berry.

how to make Chocolate Strawberry Cupcakes

You will mix dry parts and wet parts, then bake. Make the cream while the cakes cool. Use gentle stir and do not overmix the cake. For another style idea, read a small brownie idea.

Ingredients :

1 cup gluten-free all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dairy-free milk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries (for buttercream)
1/2 cup dairy-free butter (for buttercream)
1-2 tablespoons milk (for buttercream)
Chocolate-covered strawberries (for topping)

Note: Use good freeze-dried fruit for bright taste. You can read a similar mix idea here: more chocolate and berry.

Directions :

Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
In a large bowl, mix the gluten-free flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, whisk the dairy-free milk, vegetable oil, eggs, and vanilla extract.
Pour the wet mix into the dry mix and stir until it looks even. Do not overmix.
Fill each liner about two thirds full with batter.
Bake for 18–20 minutes. A toothpick in the center should come out clean.
For the buttercream, beat the dairy-free butter until soft. Add the freeze-dried strawberries and beat until smooth. Add 1–2 tablespoons milk to get the right thickness.
Let cupcakes cool. Frost them with the strawberry buttercream and top each with a chocolate-covered strawberry. Enjoy!

You can also see a related sweet idea here: more chocolate-covered strawberry treats.

how to serve Chocolate Strawberry Cupcakes

Serve at room temperature. Put them on a small plate or a tray. Add one chocolate strawberry on top for a fast, pretty look. Give napkins and forks if you want.

how to store Chocolate Strawberry Cupcakes

Keep in a cool place for up to 2 days. You can put them in a box with a lid in the fridge for up to 4 days. Let them come to room temp before you eat for best taste. Do not leave them in a hot place.

tips to make Chocolate Strawberry Cupcakes

Measure the flour well. Tap the cup and level it with a knife.
Do not overmix the batter. Mix until the parts just join.
Cool the cakes all the way before you frost. Warm cakes melt the cream.
Use a piping bag for neat tops or spread the cream with a small knife.
Use good freeze-dried strawberries for bright color and taste.

variation (if any)

Make them vegan: use a flax egg or egg replace for the eggs and a plant egg swap, and use vegan cake binders.
Add fresh chopped strawberries into the batter for small fruit bits.
Use a chocolate ganache drizzle instead of one chocolate strawberry on top.

FAQs (minimum three FAQ)

Q: Can I use regular flour?
A: Yes. You can swap 1 cup regular all-purpose flour for the gluten-free mix. The cake may change a bit in feel.

Q: Can I make the buttercream richer?
A: Yes. Use more freeze-dried strawberry or add a little powdered sugar for a firmer cream.

Q: Can I freeze these cupcakes?
A: Yes. Freeze the plain cupcakes in a box for up to 2 months. Thaw and then add the cream.

Q: How do I make the cream less sweet?
A: Use less sugar in the buttercream or add a small pinch of salt to cut the sweet taste.

Conclusion

Try a full step guide and extra tips from this sweet page: Chocolate Strawberry Cupcakes – Celebrating Sweets.