These chocolate cupcakes with strawberry buttercream frosting are moist, fluffy and perfect for so many occasions. The buttercream frosting is made with freeze dried strawberries that add the perfect pink color and the best strawberry flavor.
These are, by far, the best chocolate cupcakes! You will find yourself coming up with reasons to make these often. These are perfect for any celebration, like Valentine's day or birthdays, and can be fancied up to your liking.
When eaten at room temperature, these cupcakes are not too cakey and perfectly moist. If you put them in the refrigerator and eat them cold, it's like eating a giant chocolate truffle. However you choose to eat them, you will not be disappointed!
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.
Jump to:
Why You Will Love These
- They are moist. These 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 the best strawberry flavor. The frosting is simple to make and beautiful on the chocolate cupcake.
- 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 Needed
- Unsalted butter: You will need unsalted melted butter for the cupcake batter and the frosting. Salted butter would work fine, but I would eliminate the added pinch of salt.
- Vegetable oil
- Water
- Flour: All purpose flour works best for this recipe.
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Egg: One egg at room temperature for the cupcake batter.
- Buttermilk: Full fat, low fat or fat free will work fine here.
- Vanilla
- Powdered sugar
- Heaving whipping cream
- Freeze dried strawberries
Step by Step Instructions
Here is how to make these moist chocolate cupcakes.
Make the Cupcakes
STEP 1: Preheat the oven to 350°F and line your muffin tin with 12 muffin liners.
STEP 2: 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 3: Add the water, vegetable oil and butter to the bowl. Beat on low until combined.
STEP 4: Add the egg, buttermilk and vanilla. Beat on low until smooth and combined.
STEP 5: Using a cookie scoop, fill the liners about ¾ full.
STEP 6: 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.
Make the Frosting
STEP 1: Place the freeze dried strawberries in a food processor or blender and process until a fine powder forms.
STEP 2: In the bowl of a stand mixer, add the butter and beat on medium spead for 4 mintues or until pale in color.
STEP 3: Add the powdered sugar, strawberry powder, vanilla and salt and beat for 4 more minutes or until light and fluffy.
STEP 4: Add the heavy cream and beat until light and fluffy, about 2 more minutes.
STEP 5: 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 Baking 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!
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.
Storing and Freezing
Store frosted cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Unfrosted cupcakes can be frozen in an airtight container or a ziptop bag for up to 30 days. Thaw at room temperature before frosting and serving.
Other Recipes to Try
To use up any buttermilk or heavy whipping cream after making these cupcakes, try:
Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!
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.
Lexi Bissett
Sound yummy!
Ashlyn
Thank you! They are so good!
Melissa Valley
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
Yay! I'm so glad you enjoyed the cupcakes! They don't last long at my house either!