These Chocolate Cupcakes with Strawberry Buttercream Frosting are soft, fluffy and fit just about any occasion. The buttercream gets its pretty pink color and bright strawberry flavor from freeze-dried strawberries, making them just as fun to look at as they are to eat.
Reader Review ⭐️⭐️⭐️⭐️⭐️
"Delicious chocolate cake recipe and yummy buttercream frosting! Both recipes will replace other frosting and chocolate cake recipes I have made in the past. These cupcakes did not last long at my house."
- Melissa
They're the kind of cupcakes you'll want to make again and again. Whether it's for Valentine's Day, birthdays, team celebrations, or just because. Around here, they've become a go-to for celebrations and my kids never complain when a batch shows up on the counter.
At room temperature, the cupcakes stay tender and moist, while a chill in the fridge transforms them into something richer, almost like a chocolate truffle. However you serve them, they're a treat that always feels special.
For more strawberry recipes, try: Easy Strawberry Lemon Muffins with Crumb Topping, Fresh Strawberry Buttermilk Scones with Lemon Zest Glaze or Strawberry Cream Cheese Muffins.
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Why You Will Love This Recipe
- They are moist. These rich chocolate cupcakes are perfectly fluffy and not dry at all. They make for the most delicious sweet treat with a glass of milk.
- The frosting. Making the frosting with freeze dried strawberries really gives this frosting great strawberry flavor. The frosting is simple to make and beautiful on the chocolate cupcake recipe.
- They are easy to make. The cupcakes are made in one bowl and can easily be made and in the oven within minutes. The frosting is as easy as combining ingredients in the bowl of a stand mixer and turning it on. Easy!
Ingredients
Here's what you'll need, along with a few notes about key ingredients:
- Butter: You can use either salted or unsalted butter. It is really your preference.
- Flour: All purpose flour works best for this recipe.
- Egg: One egg at room temperature for the cupcake batter.
- Buttermilk: Full fat, low fat or fat free will work fine here. If you do not have store bought buttermilk, you can easily make your own. Simply add 1 tablespoon of vinegar to a liquid measuring cup and add milk to the one cup mark. Stir well and let it sit for a few minutes before using.
- Freeze dried strawberries: I buy a .26 ounce bag of freeze dried strawberries and it's the perfect amount. It comes out to about ¼ cup of powder once it is processed.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- You can use 3 tablespoons of strawberry syrup in place of the freeze dried strawberries for a similar flavor.
- Swap the strawberry for raspberry, blackberry or even freeze-dried blueberries.
- Core the center of the cupcakes after baking and fill with strawberry jam, chocolate ganache or caramel sauce before frosting.
- Bake the recipe in a mini muffin tin for bite-sized treats. Just be sure to reduce the bake time.
- Fold about 1 cup of chocolate chips into the cupcake batter for added chocolate goodness.
These moist chocolate cupcakes have not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Muffin tin: A 12-cup muffin tin is a must for every kitchen. In fact several 12-cup muffin tins are a must. I often find that I'm glad to have two on hand!
- Cupcake liners: It is always fun to use themed or colored paper liners for cupcakes or muffins, but I also prefer to have these white ones on hand when I am looking for something neutral.
- Piping bag: I like to use these disposable frosting piping bags. They work great and can just be tossed in the trash when I'm finished.
- Piping tips: You can use whatever piping tip you would like for these cupcakes. Personally, I have a random collection of tips leftover from my mom's cake decorating days. This is a great basic set of tips to get you started.
Step by Step Instructions
Step 1: Preheat the oven to 350°F and line your muffin tin with 12 muffin liners.
Combine the flour, sugar, cocoa powder, baking soda and salt in the bowl of your stand mixer or a medium sized bowl. Stir with a whisk to combine.
Step 2: Add the water, vegetable oil and butter to the bowl. Beat on low until combined.
Add the egg, buttermilk and vanilla. Beat on low until smooth and combined.
Step 3: Using a cookie scoop, fill the liners about ¾ full.
Bake the cupcakes in the 350°F oven for 23-25 minutes, or until the tops are springy and a toothpick inserted in the middle comes out mostly clean. Let them cool slightly before transferring them to a cooling rack to cool completely.
Step 4: Place the freeze dried strawberries in a food processor or blender.
Process until a fine powder forms.
Step 5: In the bowl of a stand mixer, add the butter and beat on medium speed for 4 minutes or until pale in color.
Step 6: Add the powdered sugar, strawberry powder, vanilla and salt and beat for 4 more minutes or until light and fluffy.
Add the heavy cream and beat until light and fluffy, about 2 more minutes.
Step 7: Frost the cupcakes with a knife or put the frosting in a pastry bag with a piping tip and pipe the frosting on to your liking!
Expert Tips
- Top frosted cupcakes with finely chopped chocolate and halved fresh strawberries.
- Use a cookie scoop or a measuring cup to fill muffin liners. This helps to prevent too much of a mess and also helps to ensure you are going to evenly distribute the batter.
- Be sure to let the cupcakes cool completely before frosting them!
Game Plan 📋
These chocolate cupcakes are easier to work into busy schedules and special events than you might think. Here's what I'd do to set myself up for success:
- Bake ahead: Make the cupcakes the night before and store them (unfrosted) in an airtight container.
- Freeze for later: Keep a batch (without frosting) in an airtight freezer bag so you'll always have cupcakes on hand when you need them.
- Frost later: Whip up the buttercream the day you'll serve them, or store it in the fridge and pipe it on right before your event.
- Pack to go: If you're bringing them to the field or a party, use a cupcake carrier or keep them in a sheet pan with a lid for easy transport.
FAQ
Yes. Instead of the freeze dried strawberries in the frosting, just use 1 ½ tablespoons seedless strawberry preserves in their place.
Yes! Freeze dried raspberries work great too!
Cupcakes are done when a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs. The top of the cupcakes should also be springy to the touch.
Storage
Refrigerator: Store frosted cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezer: Unfrosted cupcakes can be frozen in an airtight container or a zip top bag for up to 30 days. Thaw at room temperature before frosting and serving.
More Recipes To Try
Looking for other recipes to make? Try these:
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Recipe
Chocolate Cupcakes with Strawberry Buttercream Frosting
Ingredients
FOR THE CUPCAKES
- 1 cup flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup water
- ¼ cup vegetable oil
- 4 tablespoon unsalted butter, melted
- 1 egg, at room temperature
- ¼ cup buttermilk
- 1 teaspoon vanilla
FOR THE FROSTING
- ½ cup freeze dried strawberries
- 9 tablespoons unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¾ teaspoon vanilla extract
- pinch of salt
- 3 tablespoon heavy whipping cream
Instructions
FOR THE CUPCAKES
- Preheat oven to 350°F. Line muffin tin with 12 liners.
- In the bowl of your mixer, combine flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk to combine.1 cup flour, 1 cup sugar, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda, ⅛ teaspoon salt
- Add the water, vegetable oil and butter and beat on low until smooth.½ cup water, ¼ cup vegetable oil, 4 tablespoon unsalted butter, melted
- Add the egg, buttermilk and vanilla and beat on low until smooth. Use a rubber spatula to scrape the sides and bottom of the bowl, if needed.1 egg, at room temperature, ¼ cup buttermilk, 1 teaspoon vanilla
- Using a cookie scoop or a measuring cup, fill the liners about ¾ full.
- Bake the cupcakes for 23-25 minutes or until they are springy and a toothpick inserted in the middle comes out clean. Let the cupcakes cool slightly in pan before transferring to a wire rack to cool completely.
FOR THE FROSTING
- Place freeze dried strawberries in a food processor or blender and process until a fine powder forms. Set aside.½ cup freeze dried strawberries
- In the bowl of your mixer, beat the butter on medium speed for 4 minutes or until the butter is pale in color.9 tablespoons unsalted butter, softened
- Add the powdered sugar, strawberry powder, vanilla, and salt and beat for 4 minutes or until light and fluffy.3 cups powdered sugar, sifted, ¾ teaspoon vanilla extract, pinch of salt
- Add the whipping cream and beat until light and fluffy, about 2 minutes.3 tablespoon heavy whipping cream
- Frost the cupcakes as desired.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Lexi Bissett says
Sound yummy!
Ashlyn says
Thank you! They are so good!
Melissa Valley says
Delicious chocolate cake recipe and yummy buttercream frosting! Both recipes will replace other frosting and chocolate cake recipes I have made in the past. These cupcakes did not last long at my house.
Ashlyn Meredith says
Yay! I'm so glad you enjoyed the cupcakes! They don't last long at my house either!
Alisyn says
How much powder does the half cup freeze dried strawberries make? (I have already blended freeze dried strawberries)
Ashlyn Meredith says
I use a whole pouch of freeze dried strawberries and it is a .26oz bag. If you have a scale, you could measure it that way or I would say it equals about 1/4 cup. Hope that helps!
Alisyn says
Thank you so much!
Aj says
How do I adjust the strawberry frosting using homemade strawberry syrup instead of freeze dried strawberries? I made the cupcakes and they are absolutely fabulous! I just need help with the buttercream recipe, using what I already have available! Thank you so much!
Ashlyn Meredith says
This is a great question. I have not tested the buttecream with strawberry syrup. If I was going to give this a try, I would start by beating 2-3 tablespoons of the strawberry syrup with the butter and following the recipe the rest of the way as is. Let me know how it goes!