Dreamy Dark Chocolate and Strawberry Cupcakes Recipe

Sweet memories often spark when indulging in dark chocolate and strawberry cupcakes that blend rich decadence with fruity brightness.

Biting into a delicate treat where cocoa’s deep intensity meets summer’s fresh berries.

These little desserts promise a magical balance between intense chocolate and vibrant strawberry notes.

Each cupcake tells a story of careful mixing and passionate baking.

Soft crumbs melt in you like a whispered promise of pure delight.

Subtle hints of strawberry dance through the chocolate landscape, creating unexpected flavor symphonies.

Imagine surprising your friends with these elegant, irresistible mini-cakes that feel like pure celebration.

Let’s transform an ordinary afternoon into an extraordinary moment of culinary joy.

Why Dark Chocolate And Strawberry Cupcakes Feel Fancy

• Flavor-Packed Chocolate Delight: Indulge in the perfect balance of rich dark chocolate and sweet, tangy strawberry that creates a mouthwatering combination guaranteed to tantalize your taste buds.
• Super Simple Baking Adventure: Enjoy an easy recipe that requires minimal baking skills, with straightforward steps and common ingredients that even novice bakers can master confidently.
• Quick Crowd-Pleasing Dessert: Whip up these stunning cupcakes in under an hour, making them ideal for last-minute gatherings, birthday parties, or spontaneous sweet cravings with minimal prep time.
• Visually Stunning Treat: Impress friends and family with a gorgeous dessert that looks professionally made, featuring beautiful pink buttercream and elegant chocolate garnishes that make every bite Instagram-worthy.

What To Gather For Dark Chocolate And Strawberry Cupcakes

• All-Purpose Flour: Provides structure and texture for the dark chocolate cupcakes.
• Cocoa Powder: Delivers rich, deep chocolate flavor and dark color.
• Granulated Sugar: Adds sweetness and helps with caramelization.
• Baking Soda: Helps cupcakes rise and creates a tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Buttermilk, Hot Coffee: Creates moisture and adds depth to chocolate flavor.
• Vegetable Oil: Ensures cupcakes remain soft and tender.
• Large Egg: Binds ingredients and provides structure.
• Vanilla Extract: Adds warm, classic flavor background.

• Unsalted Butter: Creamy base for smooth, rich frosting.
• Powdered Sugar: Provides sweetness and smooth consistency.
• Strawberry Puree: Delivers natural fruity flavor and pink color.
• Vanilla Extract: Complements strawberry with subtle warmth.
• Salt: Balances sweetness in frosting.

• Fresh Strawberries: Adds fresh, vibrant topping.
• Dark Chocolate Shavings: Provides elegant chocolate accent.
• Melted Chocolate: Creates decorative drizzle.

How To Bake Dark Chocolate And Strawberry Cupcakes

Step 1: Prepare Oven and Pan

Warm up the oven to 350 degrees Fahrenheit. Grab a muffin tin and line it with cupcake papers, creating cozy little homes for your delicious treats.

Step 2: Create Dry Ingredient Mix

• All-purpose flour
• Dark cocoa powder
• Granulated sugar
• Baking soda
• Pinch of salt

Step 3: Blend Wet Ingredients

• Buttermilk
• Hot coffee
• Vegetable oil
• Egg
• Vanilla extract

Step 4: Combine Batter

Pour the wet ingredients into the dry ingredients. Whisk gently until everything just comes together. Don’t overmix – a few lumps are totally okay! The batter will look thin and runny, but that’s perfect.

Step 5: Bake Cupcakes

Carefully pour the batter into the lined muffin tin, filling each cup about two-thirds full. Slide the pan into the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 6: Cool Cupcake Base

Let the cupcakes rest in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Patience is key here!

Step 7: Whip Strawberry Buttercream

• Powdered sugar
• Strawberry puree
• Vanilla extract
• Tiny pinch of salt

Step 8: Decorate Cupcakes

• Fresh strawberry slices
• Dark chocolate shavings
• Melted chocolate drizzle

Smart Tips For Dark Chocolate And Strawberry Cupcakes

• Boost Moisture Magic: Add a tablespoon of sour cream or Greek yogurt to the batter for extra richness and tender crumb that keeps cupcakes incredibly moist.
• Strawberry Flavor Intensifier: Roast fresh strawberries before pureeing to concentrate their natural sweetness and develop deeper, more complex flavor profile for the buttercream.
• Room Temperature Trick: Ensure all ingredients are at room temperature, especially eggs and buttermilk, to create smoother batter and more even baking results.
• Chocolate Depth Enhancer: Replace hot coffee with hot water mixed with espresso powder to amplify the dark chocolate flavor without making the cupcakes taste like coffee.
• Gluten-Free Adaptation: Swap regular flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum to maintain the cupcakes' tender texture and structure.

How To Keep Dark Chocolate And Strawberry Cupcakes Fresh

• Refrigerate: Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Place a sheet of wax paper between layers to prevent buttercream smudging.
• Freeze: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Reheat: Warm refrigerated cupcakes in the microwave for 10-15 seconds to restore softness. Alternatively, let them sit at room temperature for 15-20 minutes before serving to bring back their original texture.
• Best Enjoyed: Consume cupcakes within 2 days of baking for optimal taste and freshness. Always check for any signs of spoilage before serving.

Good Pairings For Dark Chocolate And Strawberry Cupcakes

• Pair with Sparkling Rosé: Enhance the cupcakes' rich chocolate and fruity strawberry flavors with a chilled glass of sparkling rosé wine, which complements the dessert's sweet and tangy profile.
• Create a Coffee Companion: Serve alongside a smooth, medium-roast espresso or cappuccino to highlight the dark chocolate's deep, intense notes and cut through the buttercream's sweetness.
• Match with Raspberry Sorbet: Offer a scoop of refreshing raspberry sorbet as a palate-cleansing side that echoes the strawberry buttercream while providing a light, cool contrast to the dense chocolate cupcake.
• Select Dark Chocolate Liqueur: Drizzle a small shot of dark chocolate liqueur as an optional adult pairing that intensifies the dessert's chocolate essence and adds a luxurious touch to the tasting experience.

Fun Variations Of Dark Chocolate And Strawberry Cupcakes

• Berry Chocolate Burst: Incorporate fresh blueberries or raspberries into the cupcake batter for a mixed berry chocolate experience that adds vibrant color and extra fruity notes.
• Nutty Chocolate Crunch: Sprinkle chopped almonds or hazelnuts on top of the strawberry buttercream to introduce a delightful textural contrast and rich nutty flavor profile.
• Liqueur-Infused Dream: Enhance the buttercream by adding a splash of strawberry liqueur or chocolate liqueur, creating a sophisticated adult version of the classic cupcake with deeper flavor complexity.
• Chocolate Stuffed Center: Core the cooled cupcakes and fill them with strawberry jam or chocolate ganache before piping the strawberry buttercream, transforming the cupcake into a surprise-filled treat with an unexpected center.

FAQ On Dark Chocolate And Strawberry Cupcakes

• Why use hot coffee in the chocolate cupcake batter?

Hot coffee intensifies the chocolate flavor and helps create a richer, more moist cake by bringing out the deep cocoa notes without adding extra liquid.

• Can I substitute buttermilk if I don't have it?

Yes! You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, then letting it sit for 5 minutes before using.

• How do I prevent my buttercream from becoming too runny?

Make sure your butter is at room temperature but not too soft, and add powdered sugar gradually. If the frosting seems too thin, chill it for 10-15 minutes or add a bit more powdered sugar to stabilize the consistency.

• What's the best way to get a smooth buttercream texture?

Sift your powdered sugar before adding it to the butter, and beat the mixture on medium speed. This helps eliminate lumps and creates a silky, smooth frosting that’s perfect for piping.

Dark Chocolate And Strawberry Cupcakes Recipe

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4.9 from 19 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Indulgent dark chocolate and strawberry cupcakes blend rich cocoa with sweet berry notes, creating a delightful dessert that promises pure bliss. Chocolate lovers will savor each moist, tender bite of this irresistible treat that perfectly balances intense flavor and delicate sweetness.

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Ingredients

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Main Ingredients:

• 1 cup (125 grams) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder
• 1 cup (200 grams) granulated sugar
• ½ cup (120 milliliters / 4 fluid ounces) buttermilk
• ½ cup (120 milliliters / 4 fluid ounces) hot coffee

Wet Ingredients and Leavening Agents:

• ¼ cup (60 milliliters / 2 fluid ounces) vegetable oil
• 1 large egg
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Buttercream and Garnish Ingredients:

• 1 cup (225 grams) unsalted butter, softened
• 3 cups (360 grams) powdered sugar, sifted
• ¼ cup (60 milliliters / 2 fluid ounces) fresh strawberry puree
• ½ teaspoon vanilla extract
• 1 pinch salt
• Pink gel food coloring (optional)
• Fresh strawberries (optional)
• Dark chocolate shavings or curls (optional)

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and lining a 12-cup muffin tin with cupcake liners.
2. Create the dry mixture by thoroughly sifting flour, cocoa powder, sugar, baking soda, and salt into a large mixing bowl.
3. Whisk together buttermilk, hot coffee, vegetable oil, egg, and vanilla extract in a separate medium bowl until well incorporated.
4. Gently combine wet and dry ingredients, stirring until the batter reaches a smooth, slightly thin consistency.
5. Carefully distribute the batter among cupcake liners, filling each approximately two-thirds full to allow room for rising.
6. Slide the muffin tin into the preheated oven and bake for 18-22 minutes, checking doneness with a toothpick inserted into the center.
7. Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire rack for complete cooling.
8. Prepare buttercream by beating butter with an electric mixer until creamy and voluminous.
9. Gradually incorporate powdered sugar, mixing thoroughly after each addition to create a smooth texture.
10. Blend in strawberry puree, vanilla extract, and salt, adjusting the color with food coloring if desired.
11. Once cupcakes have cooled completely, artfully pipe or spread the strawberry buttercream across the surface.
12. Embellish with fresh strawberry slices, delicate dark chocolate shavings, or a refined chocolate drizzle for an elegant presentation.

Notes

• Perfectly balance the rich dark chocolate cupcake with the bright, fruity strawberry buttercream by ensuring both components complement each other’s intensity.
• Achieve ultra-moist cupcakes by using hot coffee, which helps bloom the cocoa powder and intensify the chocolate flavor without making the cake taste bitter.
• Keep strawberry buttercream smooth and pipe-friendly by ensuring butter is at room temperature and powdered sugar is sifted to prevent lumps.
• Create gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same tender crumb and decadent chocolate taste.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 305
• Sugar: 29 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg