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