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    Home » Recipes » Desserts

    Chocolate Cupcakes with Strawberry Buttercream Frosting

    Published: Jul 19, 2021 · Modified: Jul 31, 2022 by Ashlyn Meredith ·

    Jump to Recipe Print Recipe
    Chocolate Cupcakes with Strawberry buttercream

    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.

    Chocolate cupcakes with strawberry buttercream and a halved strawberry on top.

    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
    • Ingredients Needed
    • Step by Step Instructions
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • Other Recipes to Try
    • Recipe

    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!
    A cross section shot of a halved chocolate cupcake with strawberry buttercream frosting.

    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
    Chocolate cupcake ingredients in varying bowl shapes and sizes.
    Strawberry buttercream frosting ingredients in varying bowl shapes and sizes.

    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.

    Chocolate cupcake preparation in a pink bowl getting stirred with a whisk.
    Wet ingredients added to dry ingredients for chocoalte cupakes in a pink bowl.

    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.

    Chocolate cupckae batter in a pink bowl.
    Chocolate cupcake batter getting added to cupcake liners with a cookie scoop.

    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.

    Freeze dried strawberries in a blender.
    Freeze dried strawberries in a blender after being blended into a fine dust for strawberry buttercream frosting.

    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.

    Whipped butter in the bowl of a stand mixer for strawberry buttercream frosting.
    Strawberry buttercream preparation in bowl of a stand mixer.
    Strawberry buttercream frosting in the bowl of stand mixer.

    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!

    Chocolate cupcakes with strawberry buttercream and a halved strawberry being placed on top.

    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!
    Chocolate cupcake with strawberry buttercream and a halved strawberry on top and a bite taken.

    FAQ

    Can I use something besides freeze dried strawberries?

    Yes. Instead of the freeze dried strawberries in the frosting, just use 1 ½ tablespoons seedless strawberry preserves in their place.

    Can I use raspberries instead?

    Yes! Freeze dried raspberries work great too!

    What is the best way to tell when my cupcakes are done?

    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.

    Chocolate cupcakes with strawberry buttercream and a halved strawberry on top.

    Other Recipes to Try

    To use up any buttermilk or heavy whipping cream after making these cupcakes, try:

    • Stack of 3 Oatmeal Blueberry Banana Muffins.
      Oatmeal Blueberry Banana Muffins
    • A stack of banana blueberry buttermilk pancakes on a white plate.
      Banana Blueberry Buttermilk Pancakes
    • Overhead shot of Chocolate Cookies with Buttercream Frosting and gold sprinkles.
      Frosted Chocolate Cookies
    • A stack of brown butter brown sugar cookies.
      Brown Butter Brown Sugar Maple Glazed Cookies

    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 and a halved strawberry on top.

    Chocolate Cupcakes with Strawberry Buttercream Frosting

    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 334.8 kcal

    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

    Calories: 334.8kcalCarbohydrates: 48.52gProtein: 2.19gFat: 15.64gSaturated Fat: 7.32gPolyunsaturated Fat: 2.43gMonounsaturated Fat: 5.11gTrans Fat: 0.03gCholesterol: 41.49mgSodium: 50.39mgPotassium: 93.65mgFiber: 0.82gSugar: 38.56gVitamin A: 104.78IUVitamin C: 0.01mgCalcium: 25.62mgIron: 0.51mg
    Keyword buttercream, chocolate, cupcake
    Did you make this recipe?Tag @heysnickerdoodle on Instagram.

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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
    3. Alisyn

      December 23, 2022 at 10:00 pm

      How much powder does the half cup freeze dried strawberries make? (I have already blended freeze dried strawberries)

      Reply
      • Ashlyn Meredith

        December 24, 2022 at 2:32 am

        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!

        Reply
        • Alisyn

          December 24, 2022 at 8:32 pm

          Thank you so much!

          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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