Go Back
–+ servings
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 6 votes
Print Recipe Pin Recipe SAVE
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.