Easy Chocolate Strawberry Cupcakes offer a delightful and simple way to bake a crowd-pleasing dessert, perfect for any occasion. This recipe streamlines the baking process without compromising on rich chocolate flavor and sweet strawberry goodness, making it an ideal choice for beginners and busy bakers alike.
Key Ingredients for Easy Chocolate Strawberry Cupcakes:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk (whole or 2% recommended)
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup boiling water
- ½ cup finely chopped fresh strawberries (about 2 small strawberries)
For the Strawberry Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup strawberry puree (from about 3-4 fresh strawberries, blended until smooth)
- Optional: Red or pink food coloring for a more vibrant pink hue
How to Make Easy Chocolate Strawberry Cupcakes:
Get ready for a baking revelation with these Easy Chocolate Strawberry Cupcakes! This recipe is designed for pure enjoyment, delivering moist, intensely chocolatey cupcakes swirled with the fresh, vibrant taste of strawberries. The secret lies in the simple yet incredibly effective technique that ensures a tender crumb and a burst of fruity flavor in every bite. Topped with a luscious strawberry cream cheese frosting, these cupcakes are a dream come true, ready to impress in about 45 minutes of active prep and baking time, plus cooling.
Step-by-Step Instructions:
For the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.
- In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed or with a whisk until just combined. Be careful not to overmix at this stage; a few small lumps of flour are okay.
- Carefully add the boiling water to the batter. This step is crucial for developing a rich chocolate flavor and creating a tender crumb. Mix on low speed until the batter is smooth and liquidy. The batter will be thin, which is perfectly normal for this type of chocolate cake.
- Gently fold in the finely chopped fresh strawberries. Distribute them evenly throughout the batter to ensure each cupcake gets a hint of strawberry.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. It’s essential that they are fully cooled before frosting.
For the Strawberry Cream Cheese Frosting:
- In a large mixing bowl, beat the softened unsalted butter and softened cream cheese together with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Gradually add the sifted powdered sugar, about a cup at a time, beating on low speed until each addition is incorporated. Once all the powdered sugar is added, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
- Beat in the vanilla extract and the strawberry puree until well combined. If you desire a more intense pink color, add a drop or two of red or pink food coloring and mix until evenly distributed.
- Once the cupcakes are completely cool, frost them generously using a spatula or a piping bag.
Why You’ll Love This Easy Chocolate Strawberry Cupcakes:
You’ll adore these Easy Chocolate Strawberry Cupcakes for their perfect fusion of deep chocolate indulgence and bright, fresh strawberry sweetness. Unlike some simpler chocolate cakes, these cupcakes boast a wonderfully moist texture and a rich chocolate flavor that’s truly satisfying, while the addition of real strawberry pieces throughout the batter elevates them beyond the ordinary. These aren’t just any chocolate cupcakes; they’re a delightful twist that sings with seasonal flavor, making them a fantastic alternative to plain chocolate or vanilla offerings.
The best part? You can create this bakery-worthy dessert right in your own kitchen for a fraction of the cost of buying them. Imagine the joy of pulling out a batch of these vibrant, delicious treats that are sure to impress your family and friends with their beautiful presentation and incredible taste. The luscious strawberry cream cheese frosting adds a creamy, tangy counterpoint to the rich chocolate. So go ahead, ditch the store-bought mixes and discover the simple pleasure of baking these Easy Chocolate Strawberry Cupcakes – you won’t regret it!
Storing and Reheating Tips:
Storing:
- Room Temperature: If unfrosted, the cooled cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once frosted, they are best stored in an airtight container in the refrigerator.
- Refrigeration: Frosted cupcakes will last for 3-4 days when stored properly in an airtight container in the refrigerator. This is especially recommended in warmer climates or if using dairy in the frosting that might spoil quickly.
- Freezing:
- Unfrosted Cupcakes: Wrap unfrosted, cooled cupcakes tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. They can be frozen for up to 2-3 months.
- Frosted Cupcakes: Freezing frosted cupcakes can be tricky as the frosting might smudge. It’s best to freeze unfrosted cupcakes and then frost them once thawed. If you must freeze frosted ones, flash freeze them on a baking sheet until firm, then transfer to a freezer-safe container.
Reheating:
- Cupcakes are best enjoyed at room temperature.
- If refrigerated, remove them from the refrigerator about 30-60 minutes before serving to allow them to come to room temperature.
- If frozen, thaw unfrosted cupcakes at room temperature for a few hours or overnight. For frosted cupcakes, thaw them slowly in the refrigerator overnight before bringing them to room temperature. Avoid microwaving frosted cupcakes as this can cause the frosting to melt unevenly.
Final Thoughts:
These Easy Chocolate Strawberry Cupcakes are a testament to how simple ingredients can create truly spectacular results. Give them a try this week – your taste buds will thank you!
Easy Chocolate Strawberry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.1.5 cups all-purpose flour, 1 cup granulated sugar, 0.33 cup unsweetened cocoa powder, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt
- In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and vanilla extract until smooth.1 cup milk, 0.5 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed or with a whisk until just combined. Be careful not to overmix at this stage; a few small lumps of flour are okay.
- Carefully add the boiling water to the batter. This step is crucial for developing a rich chocolate flavor and creating a tender crumb. Mix on low speed until the batter is smooth and liquidy. The batter will be thin, which is perfectly normal for this type of chocolate cake.0.5 cup boiling water
- Gently fold in the finely chopped fresh strawberries. Distribute them evenly throughout the batter to ensure each cupcake gets a hint of strawberry.0.5 cup finely chopped fresh strawberries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. It’s essential that they are fully cooled before frosting.
- In a large mixing bowl, beat the softened unsalted butter and softened cream cheese together with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 8 ounces cream cheese
- Gradually add the sifted powdered sugar, about a cup at a time, beating on low speed until each addition is incorporated. Once all the powdered sugar is added, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.3.5 cups powdered sugar
- Beat in the vanilla extract and the strawberry puree until well combined. If you desire a more intense pink color, add a drop or two of red or pink food coloring and mix until evenly distributed.1 teaspoon vanilla extract, 0.25 cup strawberry puree, 1-2 drops red or pink food coloring
- Once the cupcakes are completely cool, frost them generously using a spatula or a piping bag.