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Chocolate strawberry cupcakes topped with fresh strawberries and chocolate frosting
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Chocolate Strawberry Cupcakes

Delightful fusion of rich chocolate and sweet strawberries in moist cupcakes topped with strawberry-infused frosting.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking Recipe, Chocolate Cupcakes, Cupcakes, Dessert Recipe, Strawberry Frosting
Servings: 12 cupcakes
Calories: 275kcal

Ingredients

Cupcake Ingredients

  • 1.5 cups all-purpose flour The foundation of your cupcakes, providing a tender crumb.
  • 1 cups granulated sugar Sweetens the batter to perfection.
  • 1/4 cups unsweetened cocoa powder Adds rich chocolate flavor.
  • 1 teaspoon baking soda Ensures your cupcakes rise beautifully.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavor.
  • 1 cups water Keeps the batter moist and delicious.
  • 1/3 cups vegetable oil Adds richness and keeps the cupcakes tender.
  • 1 tablespoon white vinegar Helps to activate the baking soda for a fluffy texture.
  • 1 teaspoon vanilla extract Infuses a warm, aromatic flavor.
  • 1/2 cups chopped strawberries The star ingredient, adding natural sweetness and fruity burst.

Frosting Ingredients

  • 1/2 cups unsalted butter, softened For a creamy and decadent frosting.
  • 2 cups powdered sugar Sweetens the frosting to perfection.
  • 1/4 cups unsweetened cocoa powder For an extra chocolatey frosting.
  • 1 teaspoon vanilla extract (for frosting) Enhances the frosting flavor.
  • 2-3 tablespoons milk Adjusts frosting consistency.
  • to taste Fresh strawberries for garnish Adds visual appeal and freshness.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
  • Pour in the water, vegetable oil, white vinegar, and vanilla extract, mixing until everything is well blended and you have a smooth batter.
  • Gently fold in the chopped strawberries, taking care not to mash them.

Baking

  • Fill each cupcake liner about two-thirds full with the batter.
  • Bake your cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the cupcakes to cool completely in the tin before frosting.

Frosting

  • While the cupcakes are cooling, prepare the frosting: In a mixing bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar and cocoa powder, mixing until smooth and airy.
  • Stir in the vanilla extract and milk until you’ve achieved your desired frosting consistency.
  • Frost the cooled cupcakes with your choice of piping bag or offset spatula.
  • Top each cupcake with a fresh strawberry for a beautiful presentation.

Notes

For best results, let ingredients reach room temperature before mixing. Consider adding sprinkles or melted chocolate on top for visual appeal. Don't rush the cooling process before frosting.