Chocolate Strawberry Cupcakes

About this recipe

This recipe makes soft chocolate cupcakes with fresh strawberries. You mix simple things and bake for a short time. You can try a similar fun idea at Chocolate Strawberry Hi-Hat Cupcakes.

Why make this recipe

You can make these cupcakes for a small party or a quick treat. They taste rich but stay light with real fruit. Kids and friends like them. For more sweet ideas, see other berry chocolate treats.

How to make Chocolate Strawberry Cupcakes

This is an easy bake. You mix the dry parts, add the wet parts, fold in the fruit, and bake. Let them cool, then add chocolate frosting and a fresh slice of strawberry on top. You can find more notes on mixing and bake times at a similar recipe page.

Ingredients :

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, diced
• 1 cup chocolate frosting
• Fresh strawberries for garnishing
  If you want a small change, look at other ways to pair chocolate and fruit.

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients and mix until smooth.
4. Gently fold in the diced strawberries.
5. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool completely.
8. Once cooled, frost each cupcake with chocolate frosting and top with a slice of fresh strawberry.

   

How to serve Chocolate Strawberry Cupcakes

Place the cupcakes on a small plate or a tray. Serve at room heat or a bit cool. Add a fresh strawberry slice on top for a nice look. For party ideas, also check a set of match ideas.

How to store Chocolate Strawberry Cupcakes

Put the cupcakes in a closed box or a cake container. Keep them in the fridge for 3 to 4 days. If you want to keep them longer, freeze them with no frosting. Thaw in the fridge before you add the frosting.

Tips to make Chocolate Strawberry Cupcakes

• Use room temperature butter and eggs for a smooth batter.
• Do not over mix after you add the flour. Mix until the batter looks even.
• Fold in strawberries with a soft hand. This keeps the cake light and not too wet.
• Cool the cupcakes fully before you add frosting.

Variation (if any)

• Use white chocolate frosting for a contrast look.
• Mix chopped nuts into the batter for a crunch.
• Use frozen strawberries that you have thawed and patted dry.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw them and drain some juice. Pat them dry so the batter does not get too wet.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts and keep them in the fridge for a few hours. Add diced strawberries just before baking.

Q: Do I need special pans?
A: No. Use a normal cupcake tray and paper liners.

Q: Can I use oil instead of butter?
A: Yes. Use the same amount of oil for a moist cupcake, but the taste will change a bit.

Conclusion

If you want another full guide and a pretty photo set, see Chocolate Strawberry Cupcakes – Celebrating Sweets.

Chocolate Strawberry Cupcakes

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• Author: olivia
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These soft chocolate cupcakes are packed with fresh strawberries and topped with chocolate frosting, making them a delightful treat for any occasion.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, diced
• 1 cup chocolate frosting
• Fresh strawberries for garnishing

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients and mix until smooth.
4. Gently fold in the diced strawberries.
5. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool completely.
8. Once cooled, frost each cupcake with chocolate frosting and top with a slice of fresh strawberry.

Notes

Use room temperature butter and eggs for a smooth batter. Do not over mix after adding flour. Cool cupcakes completely before adding frosting.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 20g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg