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    Home » Recipes » Desserts

    Chocolate Cupcakes with Strawberry Buttercream Frosting

    Published: Jul 19, 2021 · Modified: Apr 29, 2022 by Ashlyn Meredith ·

    Jump to Recipe Print Recipe
    Chocolate Cupcakes with Strawberry buttercream on brown parchment paper.

    If you aren't a fan of cupcakes, you will be after trying these Chocolate Cupcakes with Strawberry Buttercream Frosting. These cupcakes are super moist and the frosting is perfect. You will find yourself coming up with reasons to make these cupcakes!

    Straight-on shot of one chocolate cupcake with strawberry buttercream frosting.

    These are, by far, the best chocolate cupcakes! I have never been much of a cupcake fan, but I will happily eat several of these when I make a batch! These are perfect for a celebration 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, its like eating a giant chocolate truffle. However you choose to eat them, you will not be disappointed!

    Jump to:
    • Ingredients Needed
    • How to Make Chocolate Cupcakes with Strawberry Buttercream Frosting
    • Using Leftover Ingredients
    • Recipe

    Ingredients Needed

    • unsalted butter
    • vegetable oil
    • water
    • flour
    • sugar
    • unsweetened cocoa powder
    • baking soda
    • salt
    • egg
    • buttermilk
    • vanilla
    • powdered sugar
    • heaving whipping cream
    • needless strawberry preserves

    How to Make Chocolate Cupcakes with Strawberry Buttercream Frosting

    Prepare Your Pan and Oven

    The first thing you will want to do is preheat the oven to 350°F. You will also want to line your muffin tin with 12 muffin liners.

    Make the cupcakes

    To make the cupcake batter, you will place the butter, vegetable oil and water in small saucepan and heat over low heat until the butter is melted. Stirring occasionally.

    Next, you will sift the flour, sugar, cocoa powder, baking soda and salt into the bowl of your mixer. Add your melted butter mixture to the bowl and beat on a low speed until smooth, scraping the sides with a spatula if needed. Add the egg and continue beating on low until it is incorporated. Finally, add the buttermilk and vanilla and beat on low until smooth. You will want to be sure to scrape both the sides and the bottom of the bowl to be sure there aren't dry ingredients hiding in there.

    Using a medium cookie scoop, fill the liners about ¾ full. Bake the cupcakes for 25 minutes, or until the tops are springy and a toothpick inserted in the middle comes out clean. Let them cool slightly before transferring them to a rack to cool completely.

    Make the frosting

    The first thing you will do is beat the butter in the bowl of your mixer on medium speed until it is smooth. Next, add in the powdered sugar, vanilla, salt, and strawberry preserves. Beat on a low speed until it is all combined. Scraping sides and bottom with rubber spatula. Then add the whipping cream and beat on medium until light and fluffy, about 2 minutes.

    You can frost the cupcakes with a knife, or put the frosting in a pastry bag with a tip and pipe the frosting on to your liking!

    Straight on shot of three Chocolate Cupcakes with Strawberry Buttercream Frosting on a white plate.

    Using Leftover Ingredients

    The leftover ingredients that need to be used up would be buttermilk and heavy whipping cream. To use up the buttermilk, try:

    • Cocoa Buttermilk Pancakes
    • Caramel Pecan Sticky Buns
    • Cheese and Onion Scones

    To use up the heavy whipping cream, try:

    • Pretzel Dip

    Recipe

    Chocolate Cupcakes with Strawberry Buttercream frosting with the cupcake liner opened and on a wire rack.

    Chocolate Cupcakes with Strawberry Buttercream Frosting

    Author: Ashlyn Meredith
    An amazingly moist chocolate cupcake topped with perfectly flavored strawberry buttercream frosting.
    Yield: 12 cupcakes
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    5 from 1 vote
    Print Recipe Pin Recipe

    Ingredients
      

    FOR THE CUPCAKES

    • ½ cup water
    • ¼ cup vegetable oil
    • 4 tablespoon unsalted butter
    • 1 cup flour
    • 1 cup sugar
    • ¼ cup unsweetened cocoa powder
    • ¾ teaspoon baking soda
    • ⅛ teaspoon salt
    • 1 egg, at room temperature
    • ¼ cup buttermilk
    • 1 teaspoon vanilla

    FOR THE FROSTING

    • 6 tablespoon unsalted butter, softened
    • 2 cups powdered sugar, sifted
    • 1 ½ tablespoon seedless strawberry preserves
    • ½ teaspoon vanilla
    • pinch of salt
    • 2 tablespoon heavy whipping cream

    Instructions

    FOR THE CUPCAKES

    • Preheat oven to 350°F.
    • Line muffin tin with 12 liners.
    • Combine water, vegetable oil, and butter in a small saucepan. Heat over low heat until butter is melted.
    • In the bowl of your mixer, sift the flour, sugar, cocoa powder, baking soda, and salt. Add the melted butter mixture and beat on low speed until smooth. Add the egg and beat until incorporated. Add the buttermilk and vanilla and beat until smooth. Use a rubber spatula to scrape the sides and bottom of the bowl.
    • Using a medium sized cookie scoop, fill the liners about ¾ full.
    • Bake the cupcakes for 25 minutes or until they are springy and a toothpick inserted in the middle comes out clean. Let the cupcakes cook slightly in pan before tranferring to a wire rack to cool completely.

    FOR THE FROSTING

    • In the bowl of your mixer, beat the butter at medium speed until smooth. Add the powdered sugar, strawberry preserves, vanilla, and salt and beat at low speed until combined. Increase the spead to medium and beat unil smooth. Add the cream and beat until light and fluffy, about 2 minutes.
    • Frost the cupcakes as desired.
    Calories: 334.8kcal | Carbohydrates: 48.52g | Protein: 2.19g | Fat: 15.64g | Saturated Fat: 7.32g | Polyunsaturated Fat: 2.43g | Monounsaturated Fat: 5.11g | Trans Fat: 0.03g | Cholesterol: 41.49mg | Sodium: 50.39mg | Potassium: 93.65mg | Fiber: 0.82g | Sugar: 38.56g | Vitamin A: 104.78IU | Vitamin C: 0.01mg | Calcium: 25.62mg | Iron: 0.51mg
    Keyword buttercream, chocolate, cupcake
    Did you make this recipe?Tag @heysnickerdoodle on Instagram.
    « Pretzel Dip
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    Reader Interactions

    Comments

    1. Lexi Bissett

      July 21, 2021 at 12:23 am

      Sound yummy!

      Reply
      • Ashlyn

        July 21, 2021 at 7:19 pm

        Thank you! They are so good!

        Reply
    2. Melissa Valley

      September 24, 2021 at 10:37 pm

      5 stars
      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.

      Reply
      • Ashlyn Meredith

        September 25, 2021 at 2:11 am

        Yay! I'm so glad you enjoyed the cupcakes! They don't last long at my house either!

        Reply

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    Hey, there! I'm Ashlyn and I'm the human behind Hey, Snickerdoodle where you will find approachable, simple recipes that are attainable for any home chef. As a parent to three busy boys, my recipes have been developed and tested with busy families in mind. Hey, Snickerdoodle is a place where you can find a collection of recipes I have developed, photographs I have taken and some simple background information, tips, and tricks I have written about my recipes.

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