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.
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.